Introduction

This White Bean Mushroom Stew with Potatoes is a hearty, comforting dish perfect for cooler days. Packed with tender vegetables, creamy beans, and flavorful herbs, it makes for a satisfying vegan meal that’s easy to prepare. Optional tempeh adds a savory depth, but the stew shines on its own as well.

Ingredients

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 mushrooms (or white button, quartered)

1 large onion (chopped)

2 large carrots (cut into 3/4-inch pieces)

4 garlic cloves (minced)

½ cup wholewheat pastry flour (or all-purpose flour)

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)

2/3 cup green peas (frozen)

1 1/3 cups unsweetened coconut milk (canned or unsweetened nondairy milk)

Salt and freshly ground black pepper (to taste)

¼ cup chopped fresh parsley (for garnish)

Instructions

Step 1: Simmer the tempeh in water to cover by 2 inches for 3 minutes to reduce its slightly bitter flavor. Rinse under cold water, then crumble by hand. This step is optional but recommended if using tempeh.

Step 2: Heat 2 teaspoons olive oil over medium-high heat in a large nonstick skillet. Add the crumbled tempeh and cook for about 5 minutes until golden brown, stirring occasionally. Stir in 1 tablespoon soy sauce and cook for 1 more minute, stirring constantly. Transfer tempeh to a bowl and set aside.

Step 3: In the same skillet, add a drizzle of olive oil and heat over medium-high. Cook the mushrooms for about 6 minutes until they release liquid and brown, stirring occasionally. Transfer to the bowl with tempeh (if using) and set aside.

Step 4: Add more olive oil to the skillet, then cook the onion, carrots, and garlic for about 5 minutes until the onions become translucent. Sprinkle in the flour and cook for 2 minutes more, stirring constantly to prevent lumps.

Step 5: Whisk in the vegetable broth and lemon juice until smooth.

Step 6: Add the halved potatoes, bay leaves, rosemary, thyme, oregano, and basil. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 15 minutes, or until potatoes are fork tender. Stir occasionally, adding more broth if needed to keep vegetables submerged.

Step 7: Remove and discard the bay leaves. Stir in the tempeh crumbles (if using), cannellini beans with their liquid, green peas, and coconut milk. Add water or broth to reach your desired stew consistency. Season with salt, pepper, additional soy sauce, and lemon juice to taste.

Step 8: Ladle stew into bowls and garnish with chopped fresh parsley before serving.

Tips & Variations

For a gluten-free version, substitute wholewheat pastry flour with a gluten-free all-purpose flour blend.

If you prefer a thicker stew, reduce the amount of broth or simmer uncovered for a few minutes to allow liquid to evaporate.

Add diced celery or bell peppers along with the onions for additional flavor and texture.

You can swap coconut milk for another unsweetened plant milk like oat or almond, but coconut adds richness.

Tempeh is optional; the stew is delicious without it, making this recipe excellent for a quick vegan meal.

FAQs

Can I use dried beans instead of canned?

Yes, but make sure to soak and cook the dried beans thoroughly before adding them to the stew. Using canned beans saves time and works perfectly for this recipe.

Is this recipe suitable for a gluten-free diet?

To make it gluten-free, substitute the wholewheat pastry flour with a gluten-free flour blend. Also, check that your soy sauce or tamari is gluten-free.