Cozy One-Pot White Bean & Mushroom Stew (Vegan, Protein-Packed & Ready in 30 Minutes)

There’s nothing better than a big bowl of comfort food that’s both nourishing and easy to make. This Cozy One-Pot White Bean & Mushroom Stew checks all those boxes and more. It’s creamy, flavorful, and made with wholesome plant-based ingredients that come together in under 30 minutes — perfect for busy weeknights or a cozy weekend lunch.

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This vegan stew is packed with earthy mushrooms, tender white beans, and fresh greens, all simmered in a light, creamy broth that feels rich and satisfying without any dairy. Whether you’re a dedicated plant-based eater or just looking for a hearty meatless meal, this stew will quickly become one of your go-to recipes.

Why You’ll Love This Vegan Mushroom & White Bean Stew

If you love simple, one-pot meals that deliver on both taste and nutrition, this one is for you. It’s:

• Ready in 30 minutes or less – Perfect for quick lunches or dinners.
• Made in just one pot – Minimal cleanup, maximum flavor.
• Packed with plant protein – White beans and soy milk give this dish over 15 grams of protein per serving.
• Dairy-free, gluten-free & nut-free – Ideal for most dietary preferences.
• Comforting yet light – Creamy without being heavy, thanks to the dairy-free milk and fresh lemon juice.

The combination of mushrooms and beans gives this stew a deep umami flavor and a rich, satisfying texture — proof that vegan food can be every bit as cozy and indulgent as traditional comfort dishes.

Ingredients You’ll Need

Here’s what goes into this hearty white bean mushroom stew — all easy-to-find pantry and fridge staples:

• Yellow Onion – Brings sweetness and depth; you can also use a white onion or a couple of shallots.
• Mushrooms – Cremini and shiitake mushrooms are a perfect duo for earthy richness, but you can use any variety you like.
• Garlic – The backbone of flavor! Fresh cloves add that irresistible aroma.
• White Beans – Canned cannellini beans (or navy beans) make this stew creamy and protein-rich.
• Vegetable Broth – Choose low-sodium to better control salt levels.
• Dairy-Free Milk – Unsweetened soy milk makes the broth creamy and adds a boost of protein. Oat or cashew milk also work beautifully.
• Starch – Arrowroot, tapioca, or cornstarch help slightly thicken the stew for a velvety finish.
• Baby Greens – Spinach, baby kale, or arugula melt right into the hot broth for an extra dose of nutrients.
• Tamari or Soy Sauce – Adds savory umami depth (use tamari for a gluten-free option).
• Lemon Juice – Brightens up the flavors and balances the creaminess.
• Fresh Basil – Optional but recommended for a fresh, herby finish.

How to Make This Vegan Stew

You’ll be amazed at how easily this delicious dish comes together. All you need is one pot and a few simple steps:

1. Sauté the Veggies:
   In a medium pot, heat a bit of olive oil or avocado oil over medium heat. Add the sliced onion and mushrooms. Cook for about 6–8 minutes until the mushrooms are golden and the onions have softened.
2. Add Garlic and Herbs:
   Stir in the minced garlic and a sprinkle of dried thyme. Cook for another minute until fragrant — this is where the kitchen starts to smell amazing.
3. Make the Broth Base:
   In a small bowl, whisk your starch with a splash of vegetable broth until smooth. Add it to the pot along with the rest of the broth and dairy-free milk. Stir well to combine.
4. Add the Beans:
   Pour in the drained white beans and stir. Let the stew simmer gently for about 5 minutes, allowing the flavors to meld and the broth to thicken slightly.
5. Add Greens and Seasonings:
   Stir in the baby greens until they wilt. Add tamari (or soy sauce), lemon juice, and season generously with salt and pepper to taste.
6. Finish and Serve:
   Turn off the heat and top with fresh basil. Serve immediately with crusty bread, rice, or quinoa for a complete meal.

How to Serve It

This stew is endlessly versatile. You can enjoy it:

• With crusty sourdough bread — Perfect for dipping and soaking up the creamy broth.
• Over grains like quinoa, rice, or couscous for a more filling meal.
• As a side dish alongside roasted veggies or a hearty salad.

To finish, drizzle with a little olive oil or swirl in a spoonful of vegan pesto for an extra burst of flavor.

Storing & Reheating Tips

One of the best things about this stew is how well it keeps — it actually tastes even better the next day as the flavors deepen.

• To Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
• To Reheat: Warm on the stovetop over medium heat with a splash of water or broth to loosen it up. Alternatively, reheat in the microwave, stirring every 30 seconds until heated through.

This dish is perfect for meal prep — make a double batch and enjoy cozy, satisfying lunches all week long.

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