There’s something deeply comforting about a hearty stew simmering on the stove. This one, brimming with creamy white beans, earthy mushrooms, and tender potatoes, is a hug in a bowl. It’s the kind of meal that makes a dreary day feel cozy, and a busy week feel manageable.
Inspired by Kelsey’s love for rustic, plant-based cooking, this stew is a celebration of simple, wholesome ingredients. It’s a versatile masterpiece that welcomes your own personal touch, inviting you to make it uniquely yours. Let’s get ready to fill your kitchen with the most incredible, savory aroma.
Why This Stew Belongs in Your Regular Rotation
This isn’t just another recipe to try once and forget. It’s a reliable friend you’ll turn to again and again. It’s packed with plant-based protein and fiber, keeping you full and satisfied for hours on end.
Best of all, it’s incredibly forgiving and budget-friendly. You can easily adapt it based on what’s in your pantry or what looks good at the market. It’s a one-pot wonder that simplifies cleanup, leaving you with more time to relax and enjoy your evening.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to creating this cozy masterpiece. Most of these are pantry staples or easy-to-find fresh items, which makes the process a breeze. You’ll notice many components are optional, giving you plenty of room to customize.
- 2 teaspoons olive oil, plus more as needed (optional)
- 8 ounces tempeh, crumbled (optional)
- 2 tablespoons soy sauce or tamari (divided), plus more as needed
- 16 ounces cremini or white button mushrooms, quartered
- 1 large onion, chopped
- 2 large carrots, cut into ¾-inch pieces
- 4 garlic cloves, minced
- ½ cup wholewheat pastry flour or all-purpose
- 5 cups vegetable broth
- 2 tablespoons lemon juice, plus more as needed
- 1 pound creamer baby potatoes, halved
- 2 bay leaves
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 15 ounces cannellini beans (or navy, or Great Northern), canned with liquid
- ⅔ cup frozen green peas
- 1 ⅓ cups unsweetened coconut milk (canned), or unsweetened nondairy milk
- Salt & freshly ground black pepper, to taste
- ¼ cup chopped fresh parsley, for garnish (optional)
The Perfect Occasions for This Hearty Stew
This stew truly shines as a centerpiece for a casual dinner party. Its rich, complex flavors and beautiful, colorful appearance are sure to impress your guests, without requiring you to slave away in the kitchen all day. It’s a fantastic conversation starter, especially for those curious about vegan cooking.
It also makes a wonderful addition to a holiday spread, like Thanksgiving. It’s a substantial and satisfying main course that can stand proudly alongside all the traditional sides. And of course, it’s the ultimate weeknight comfort food, perfect for a quiet evening curled up on the couch.
How to make White Bean Mushroom Stew with Potatoes?
The process of building this stew is a gentle, rhythmic dance. We’ll layer the flavors, starting with the tempeh and mushrooms, then building our aromatic base, and finally letting everything meld together into a rich, thick broth. Take your time, and enjoy the journey.
Preparing Your Tempeh
If you’re using the tempeh, let’s give it a little pre-bath. Simmering the block in water for about three minutes helps to mellow its distinctive, slightly bitter flavor. Just cover it by two inches with water and let it gently bubble away.
After simmering, run the block under cool water until it’s easy to handle. Then, using your hands, crumble it right into the skillet. You’re going for rustic, uneven crumbles that will soak up all the delicious sauce later on.
Searing for Maximum Flavor
Heat two teaspoons of olive oil in a large nonstick skillet over a confident medium-high heat. Add your tempeh crumbles and cook them for about five minutes, letting them get golden and a bit crispy at the edges. Don’t stir them constantly—let them sit and develop that beautiful color.
Now, drizzle in one tablespoon of the soy sauce. It will sizzle and steam, glazing the tempeh with a deep, umami-rich flavor. Stir constantly for just one more minute, then scoop everything out into a bowl and set it aside. We’ll come back for it, I promise.
Building the Foundation
Using the same skillet, add another drizzle of oil and toss in your quartered mushrooms. Don’t crowd them—cook them in batches if you need to. Let them sizzle for about six minutes, until they’ve released their liquid and turned a lovely, deep brown.
You’ll notice the amazing, meaty aroma that fills your kitchen. This is the foundation of our stew’s deep, savory character. Transfer the browned mushrooms to the same bowl as the tempeh, and let’s keep the flavor train rolling.
Creating the Aromatic Base
Into that same, now very flavorful skillet, add a bit more oil and your chopped onion and carrots. Cook them for about five minutes, just until the onions have turned soft and translucent. Then, stir in the minced garlic and let its fragrance bloom for just thirty seconds.
Sprinkle the flour over the onion and carrot mixture. This is our magic thickener. Cook it for two full minutes, stirring almost constantly, to get rid of that raw flour taste. You’re creating a roux, which will give our stew a wonderful, gravy-like body.
Bringing It All Together
Now, grab your whisk! Slowly pour in the vegetable broth and lemon juice, whisking as you go. This will prevent any lumps from the flour from forming, ensuring a perfectly smooth and silky broth. Scrape up all those delicious browned bits from the bottom of the skillet—that’s pure flavor.
Add the halved baby potatoes, the bay leaves, and all those wonderful dried herbs: rosemary, thyme, oregano, and basil. Bring the whole pot to a gentle boil, then immediately reduce the heat to a low, patient simmer. Cover it with a lid.
The Simmering Stage
Let the stew simmer gently for about 15 minutes with the lid on. You’re waiting for the potatoes to become perfectly fork-tender. Give it an occasional stir, and if it looks like the liquid is reducing too much, feel free to add a splash more broth.
This is when the magic really happens. The potatoes drink in the savory broth, the herbs infuse their essence, and everything starts to soften and meld together. Your kitchen will smell absolutely incredible.
The Final Touches
Once the potatoes are tender, fish out and discard the two bay leaves—their job is done. Now, welcome back the tempeh and mushrooms, along with the entire can of cannellini beans (including their liquid!), the frozen green peas, and the creamy coconut milk.
Stir everything gently to combine. Let it heat through for just a few more minutes. Now, taste it. This is the most important step. Season generously with salt and black pepper, and adjust the other flavors—maybe a dash more soy sauce for saltiness, or a squeeze more lemon juice for brightness.
Serving Your Creation
Ladle the steaming stew into deep bowls. The vibrant colors of the orange carrots, green peas, and white beans are a feast for the eyes. For a fresh, finishing touch, sprinkle each bowl with a generous handful of chopped fresh parsley.
This stew is a complete meal all on its own, but a thick slice of crusty, toasted bread for dipping is never a bad idea. It’s the perfect tool to ensure not a single drop of that delicious broth goes to waste.
Ingredient Swaps and Smart Substitutions
The beauty of this recipe is its incredible flexibility. Don’t have carrots? Try diced daikon, turnips, or even celery for a different, but equally delicious, earthy note. The goal is to have a hearty vegetable in there that holds its shape during cooking.
If you can’t find baby potatoes, any potato will do. Just chop it into bite-sized, ¾-inch pieces so they cook evenly. And for the coconut milk, unsweetened oat milk is a fantastic, neutral-flavored substitute that still adds a lovely creaminess.
Tips
For the best, most flavorful results, don’t skip the browning step for the mushrooms and tempeh. That deep, caramelized color translates directly into a richer, more complex stew. Use a large enough skillet so they aren’t crowded, which would make them steam instead of sear.
If you’re new to tempeh, the quick simmering step is highly recommended. It really does tame any bitterness and helps the tempeh absorb the surrounding flavors more readily. Think of it as a quick primer that makes it a better team player in the stew.
Always, always taste and adjust the seasoning at the very end. The saltiness of vegetable broth and soy sauce can vary wildly between brands. Your palate is the best guide, so trust it. A final squeeze of lemon juice can brighten the entire dish in a wonderful way.
How to Store and Reheat Your Stew
Any leftovers can be stored in an airtight container in the refrigerator for up to three days. The flavors actually have a chance to meld and deepen overnight, making the leftovers something to truly look forward to. It’s a fantastic make-ahead meal.
When reheating, do so gently on the stovetop over low heat, adding a small splash of broth or water to loosen it up if it has thickened too much. Unfortunately, this stew doesn’t freeze well due to the potatoes, which can become grainy and the dairy-free milk which may separate.
Exploring Fun and Flavorful Variations
If you love a bit of heat, this is the perfect canvas for it. When you’re cooking the onions and carrots, add a generous pinch of crushed red pepper flakes or half a minced red chili. The spice will infuse the oil and create a gentle, warming heat throughout the entire stew.
You can also easily transform this stew into a lighter soup. Simply add an extra two to three cups of vegetable broth at the same time you add the potatoes. You’ll end up with a brothy, sip-able soup that’s just as flavorful and satisfying, but in a different way.
White Bean Mushroom Stew with Potatoes Recipe
Description
This comforting White Bean Mushroom Stew with Potatoes is a nutrient-dense, plant-powered meal that’s as satisfying as it is wholesome. Packed with fiber-rich white beans, earthy mushrooms, tender potatoes, and aromatic herbs, this stew delivers deep flavor and hearty texture — all while being naturally vegan, oil-free adaptable, and budget-friendly. Add optional tempeh for a protein boost, or keep it simple for a lighter version. Perfect for chilly evenings, meal prep, or impressing guests at a holiday table.
ingredients
Stew Base & Vegetables
Protein & Legumes (Optional Tempeh)
Liquids & Seasonings
Finishing Touches
Instructions
-
Simmer Tempeh (Optional)
If using tempeh: Simmer the whole block in water (2 inches above tempeh) for 3 minutes. Remove, rinse under cold water, and crumble into small bits with your hands. -
Sauté Tempeh
Heat 2 tsp olive oil (or 2 tbsp water/broth for oil-free) in a large pot or Dutch oven over medium-high heat. Add crumbled tempeh and cook 5 minutes until golden, stirring occasionally. Add 1 tbsp soy sauce and cook 1 minute more. Transfer to a bowl and set aside. -
Cook Mushrooms
In the same pot, add a drizzle of oil (or water), then mushrooms. Sauté 6–8 minutes until deeply browned and liquid has evaporated. Transfer to bowl with tempeh. -
Sauté Aromatics
Add a bit more oil (or broth) to the pot. Sauté onion, carrots, and garlic for 5 minutes until onions are translucent. -
Make Roux
Sprinkle flour over vegetables and stir constantly for 2 minutes to cook off raw flour taste. -
Deglaze & Simmer Base
Slowly whisk in vegetable broth and lemon juice. Add potatoes, bay leaves, rosemary, thyme, oregano, and basil. Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes until potatoes are fork-tender. -
Combine & Finish
Discard bay leaves. Stir in reserved tempeh (if using), mushrooms, white beans (with their liquid), green peas, coconut milk, and remaining 1 tbsp soy sauce. Simmer 5–7 minutes. Adjust consistency with extra broth or water if needed. -
Season & Serve
Season generously with salt and black pepper. Taste and adjust lemon juice and soy sauce for brightness and umami. Garnish with fresh parsley. Let rest 5 minutes before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 10 gg16%
- Saturated Fat 5 gg25%
- Trans Fat 0 gg
- Cholesterol 0 mgmg0%
- Sodium 580 mgmg25%
- Potassium 820 mgmg24%
- Total Carbohydrate 45 gg15%
- Dietary Fiber 12 gg48%
- Sugars 7 gg
- Protein 14 gg29%
- Calcium 80 mg
- Iron 4.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Oil-free? Simply use water, vegetable broth, or aquafaba to sauté — no oil needed!
- Make it a soup: Add 1–2 extra cups broth for a lighter, brothier version.
- Tempeh substitute: Use 14 oz extra-firm tofu (cubed & baked/air-fried) or omit entirely for a legume-only version.
- Freezing note: Due to potatoes and coconut milk, this stew doesn’t freeze well. For freezer-friendly version, omit potatoes and use light coconut milk or omit entirely.
