Description

A hearty and comforting White Bean Mushroom Stew with tender baby potatoes, cremini mushrooms, and creamy coconut milk, subtly flavored with herbs and lemon juice. This plant-based stew uses tempeh for added texture and protein and is perfect for a wholesome weeknight dinner.

Ingredients

Scale

Tempeh (Optional)

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)

Vegetables & Herbs

16 ounces cremini mushrooms (or white button mushrooms), quartered
1 large onion, chopped
2 large carrots, cut into 3/4-inch pieces
4 garlic cloves, minced
1 pound creamer baby potatoes, halved
2 bay leaves
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup chopped fresh parsley (for garnish)

Pantry & Liquids

1/2 cup wholewheat pastry flour (or all-purpose flour)
5 cups vegetable broth
2 tablespoons lemon juice (plus more as needed)
15 ounces cannellini beans (or navy or Great Northern beans), 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

Instructions

Simmer Tempeh: Place the tempeh in a pot with water covering it by 2 inches and simmer for 3 minutes to remove bitterness. Drain and rinse under cold water, then crumble into small pieces using your hands.
Sauté Tempeh: Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add crumbled tempeh and cook for about 5 minutes until golden brown, stirring occasionally. Add 1 tablespoon soy sauce and cook for 1 more minute, stirring constantly. Remove from skillet and set aside.
Cook Mushrooms: Add a drizzle of olive oil to the same skillet, heat over medium-high, and cook mushrooms for about 6 minutes until they release moisture and brown. Transfer mushrooms to the bowl with the tempeh and set aside.
Cook Onion, Carrots, and Garlic: Add more olive oil to the skillet. Sauté onions, carrots, and garlic for about 5 minutes until onions become translucent. Stir in the flour and cook for an additional 2 minutes to form a roux, stirring constantly to avoid lumps.
Add Liquids: Gradually whisk in the vegetable broth and lemon juice to the skillet mixture, combining well.
Add Potatoes and Herbs: Add halved baby potatoes, bay leaves, dried rosemary, thyme, oregano, and basil. Bring to a gentle boil, then reduce heat to low. Cover and simmer for about 15 minutes until potatoes are fork-tender, stirring occasionally. Add extra broth if needed to keep the vegetables submerged.
Combine Ingredients and Season: Remove and discard bay leaves. Return tempeh (if using) to the skillet, add cannellini beans with liquid, frozen peas, and coconut milk. Adjust liquid with additional broth or water to reach desired stew consistency. Season with salt, pepper, soy sauce, and lemon juice to taste.
Garnish and Serve: Sprinkle chopped fresh parsley over the stew before serving hot.

Notes

Tempeh is optional but adds a nice protein boost and texture; omit for a simpler stew.
If you prefer a gluten-free version, use gluten-free flour instead of wholewheat pastry or all-purpose flour.
Add more vegetable broth or water if the stew thickens too much during simmering.
This stew improves in flavor the next day, making it great for leftovers.
You can substitute green peas with other frozen vegetables like corn or chopped green beans.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Stew
Method: Stovetop
Cuisine: Vegetarian American

Keywords: white bean stew, mushroom stew, vegetarian stew, plant-based stew, tempeh recipe, coconut milk stew, baby potatoes stew