White Bean Mushroom Stew with Potatoes

Name: White Bean Mushroom Stew with Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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); 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 & freshly ground black pepper (to taste); ¼ cup chopped fresh parsley (for garnish)

Instructions

Prep:10minCook:30min

White Bean Mushroom Stew with Potatoes (and optional tempeh) is a healthy vegan alternative to traditional meaty stews. Protein-rich, easy to make, and with pantry-friendly ingredients. Oil-free option.

Updated at: Sat, 05 Jul 2025 00:13:05 GMT