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. Option for oil-free.
A satisfying dinner, packed with nutrients, and budget-friendly. This vegan recipe is a keeper. It's also versatile. Use veggies or beans you already have on hand.
There is the option for adding tempeh for even more plant-based protein and nutrients.
- Olive Oil (optional)
- Tempeh (optional)
- Soy sauce or tamari
- Cremini or white button mushrooms
- Vegetable broth
- Lemon juice
- Creamer baby potatoes
- Bay leaves
- Frozen green peas
- Coconut milk or unsweetened nondairy milk
- Salt & freshly ground black pepper
- Fresh parsley (optional)
See recipe card for quantities.
If you are adding tempeh to this White Bean Mushroom Stew with Potatoes, simmer the block beforehand for a few minutes to reduce its slightly bitter flavor. This step is optional but worth the extra effort, especially if you are new to tempeh.
Transfer the tempeh to a bowl or dish and set aside.
Transfer the mushrooms to the bowl or dish with the tempeh (if using) and set aside.
To the same skillet, cook the onions and carrots. (I like to roll-cut my carrots because I think it looks nicer.)
Add the flour and cook for 2 minutes more. Make sure to stir constantly to prevent lumps from forming in the flour.
Add the vegetable broth and lemon juice. Stir well to combine.
Discard the bay leaves.
Adjust the vegetable broth, soy sauce, and lemon juice as desired. Season with salt & pepper. Garnish with fresh parsley.
This is a fabulous stew to serve at dinner parties. It looks very impressive with all the vibrant colors. It's also a perfect holiday meal. Add this dish to your Thanksgiving spread.
This recipe for White Bean Mushroom Stew with Potatoes is versatile.
- Vegetables - instead of carrots, you can use daikon, turnips, or celery
- Potatoes - use a different variety of potatoes, but make sure to cut them into bite-sized pieces before adding to them the stew
- Green peas - omit the green peas as desired, or substitute for edamame
- Coconut milk - oat milk is an ideal substitute
- Tempeh - omit the tempeh, or substitute for one third of a 14-ounce packet of extra-firm tofu (cut into ¾-inch cubes, bake/air-fry until golden brown before adding to the stew)
- Spicy - add crushed red pepper to the cooked onions to imbue heat into the dish, or one half red chili pepper (minced)
- Vegetable soup - add more vegetable broth to make a soup
See this Chipotle Chickpea & Tofu Stew on my website!
Refrigerate any remaining White Bean Mushroom Stew with Potatoes in an airtight container for up to 3 days.
These ingredients don't stand up well to freezing.
💡 Top tip
For browning the tempeh and mushrooms, use a large skillet to avoid overcrowding. Let them sit undisturbed for the first few minutes of cooking.
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Oat milk is a nondairy alternative to cow's milk and is made from predominantly oats and water.
It's a great alternative if you are allergic or sensitive to dairy, lactose, soy, or nuts.
Oats are naturally gluten-free, but sometimes become cross contaminated in the processing facility. Be sure to read the carton to check if it specifies gluten-free.
Oat milk has more fiber than almond or rice milk, but is typically higher in carbohydrates and calories.
Like other nondairy milks, it is usually supplemented with vitamin D, which many of us don't get enough of.
Choose unsweetened oat milk for a healthier option. This is also the best choice for adding to savory dishes.
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