One-Pot White Bean Mushroom Stew

The comforting flavors of this One-Pot Whiite Bean Mushroom Stew make the perfect plant-based and protein-packed lunch or dinner. This dairy-free & plant-based recipe is made with white beans, mushrooms, and nutrient-dense greens. Learn how to make this satisfying vegan stew in just one pot in less than 30 minutes.

Course dinner, lunch, Stew

Cuisine American, Mediterranean, Vegan

Keyword comfort food, healthy, mushroom stew, one-pot, one-pot meal, vegan, vegan dinner, white bean stew

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 188kcal

Author Rachel Conners

Ingredients

1 medium yellow onion sliced
8 oz. sliced mushrooms I like using a combo of cremini and shitaake
4 garlic cloves minced
1/2 teaspoon dried thyme
1 tablespoon arrowroot starch tapioca starch, or cornstarch
1 cup vegetable broth
1 cup unsweetened unflavored dairy-free milk
1 can (15 oz) white beans I love using cannelloni beans
2 cups baby greens like baby chard, arugula or spinach
1 tablespoon tamari or soy sauce
1 juiced lemon juiced
Salt and pepper to taste (I used about 1/2 teaspoon salt and 1/4 teaspoon pepper)
¼ cup fresh basil sliced, to garnish

Instructions

In a medium saucepan over medium heat, add 1 tablespoon avocado or olive oil. Add the onion and mushrooms, and saute for about 6 to 8 minutes, or until slightly browned and caramelized.
1 medium yellow onion, 8 oz. sliced mushrooms
Add the garlic and thyme. Cook, stirring constantly, for one minute, or until fragrant.
4 garlic cloves, 1/2 teaspoon dried thyme
In a separate small bowl, whisk the starch with a splash of broth, then mix that into the rest of the vegetable broth.
1 tablespoon arrowroot starch, 1 cup vegetable broth
Pour the broth and milk into the pan and add the beans. Cook for 5 minutes at a low simmer, until slightly thickened and warmed through.
1 cup unsweetened, 1 can (15 oz) white beans
Mix in the greens and cook until wilted, about 1 minute, and then mix in the tamari and lemon juice. Add salt and pepper to taste. Top with basil.
2 cups baby greens, 1 tablespoon tamari or soy sauce, 1 juiced lemon, Salt and pepper, ¼ cup fresh basil
Enjoy over rice, quinoa, pasta, greens, with toast, or all on its own.

Notes

Storing leftovers: this stew will stay good in an airtight container in the fridge for about 4 days.
To reheat: add the bean stew to a pan over the stove on low-medium heat, stirring frequently until the beans are warmed through. If needed, add a splash of water or broth while the stew heats. You can also add to a microwave-safe bowl and cover. Microwave for a minute or two, stirring every 30 seconds, until warmed through.
Nutritional facts were calculated using unsweetened, unflavored soy milk. A different kind of dairy-free milk may yield slightly less protein (about 13 grams) and different nutritional results.

Nutrition