Cozy White Bean Mushroom Stew (Vegan) – Hearty, Earthy, and One-Pot Comfort
A rich and comforting vegan stew made with white beans, mushrooms, and herbs in a savory vegetable broth. One pot, plant-based, and perfect for cozy meals.
Ingredients
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2 tbsp olive oil
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1 yellow onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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16 oz mushrooms, sliced
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2 tbsp tomato paste
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1 tsp dried thyme
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1 tsp dried rosemary
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1 bay leaf
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2 cans (15 oz each) white beans, drained and rinsed
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4 cups vegetable broth
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Salt and pepper to taste
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Juice of ½ lemon or 1 tsp red wine vinegar
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2 cups baby spinach or chopped kale (optional)
Instructions
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Heat olive oil in a large pot. Add onion, carrots, and celery. Sauté 6–8 minutes.
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Add garlic and mushrooms. Cook until mushrooms are browned, about 8–10 minutes.
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Stir in tomato paste, thyme, rosemary, and bay leaf. Cook 2 minutes.
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Add beans and broth. Bring to a simmer and cook for 20–25 minutes.
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Stir in spinach or kale (if using) during the last 5 minutes.
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Remove bay leaf, stir in lemon juice, and adjust seasoning.
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Serve hot with bread or grains.
Notes
Blend a cup of stew for added creaminess.
Store leftovers up to 5 days in the fridge or freeze for 3 months.