Description
This Earthy Mushroom and White Bean Stew is a hearty and comforting vegan dish, perfect for a nutritious weeknight dinner. Packed with a medley of shiitake and cremini mushrooms, white beans, and aromatic herbs, this stew offers rich flavors with a healthy boost from fresh spinach and a splash of lemon juice for brightness. It’s easy to prepare on the stovetop and delivers a satisfying, warming meal suitable for vegetarians and vegans alike.
Ingredients
Scale
Stew Ingredients
- 3 Tbsp vegan butter
- 1 medium onion, diced
- 1 lb mixed mushrooms (shiitake and cremini), sliced
- 3 cloves garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup spinach, chopped (optional)
- 1 Tbsp lemon juice (optional)
Instructions
- Sauté the onions: In a large pot, melt the vegan butter over medium heat. Add the diced onion and cook for about 3-4 minutes, stirring occasionally, until the onions are softened and translucent.
- Cook the mushrooms: Add the sliced shiitake and cremini mushrooms to the pot. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become browned and tender.
- Add garlic: Stir in the minced garlic and cook for another minute, until fragrant but not browned, enhancing the stew’s aroma.
- Simmer the stew: Pour in the white beans and vegetable broth. Add the dried thyme, rosemary, and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low and cook for 15-20 minutes to allow the flavors to meld together and the stew to thicken slightly.
- Season and add greens: Season the stew with salt and pepper to taste. If using, stir in the chopped spinach and cook for an additional 2-3 minutes until the spinach wilts gently.
- Finish with lemon: Remove and discard the bay leaf. Stir in the lemon juice to brighten the flavors and add a slight tangy note.
- Serve: Ladle the hot stew into bowls and serve it with crusty bread or over rice for a complete and satisfying meal.
Notes
- You can substitute mixed mushrooms with your favorite varieties such as button or portobello mushrooms.
- For extra protein, consider adding cooked quinoa or farro when serving.
- The lemon juice is optional but highly recommended to balance the earthy flavors of the mushrooms and herbs.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This stew freezes well; portion and freeze for up to 3 months.
- Adjust the thickness by adding more or less vegetable broth to your preference.
