Oat milk is a nondairy alternative to cow's milk and is made from predominantly oats and water.u003cbr/u003eIt's a great alternative if you are allergic or sensitive to dairy, lactose, soy, or nuts.u003cbr/u003eOats 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.u003cbr/u003eOat milk has more fiber than almond or rice milk, but is typically higher in carbohydrates and calories.u003cbr/u003eLike other nondairy milks, it is usually supplemented with vitamin D, which many of us don't get enough of.u003cbr/u003eChoose unsweetened oat milk for a healthier option. This is also the best choice for adding to savory dishes.

White Bean Mushroom Stew with Potatoes

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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.

White Bean Mushroom Stew with Potatoes and tempeh in a bowl with rice. — Serve this comforting meal with a grain of your choice, or add more broth and enjoy it as a soup.

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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.

This recipe for White Bean Mushroom Stew with Potatoes was inspired by my Tempeh Lentil Stew with Potatoes on this site, as well as my Vegan Chili recipe.

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👩🏼‍🌾 Ingredients
📖 Instructions
🥔 Substitutions
🌶 Variations
⏱ Storage
💡 Top tip
👩🏽‍🍳 Made this recipe?
White Bean Mushroom Stew with Potatoes
💬 Comments

👩🏼‍🌾 Ingredients

Olive Oil (optional)
Tempeh (optional)
Soy sauce or tamari
Cremini or white button mushrooms
Onion
Carrots
Garlic
Flour
Vegetable broth
Lemon juice
Creamer baby potatoes
Bay leaves
Rosemary
Thyme
Oregano
Basil
Frozen green peas
Coconut milk or unsweetened nondairy milk
Salt & freshly ground black pepper
Fresh parsley (optional)

See recipe card for quantities.

📖 Instructions

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.

Crumbled tempeh in a glass bowl. — Use your hands to break the tempeh (if using) into medium-sized crumbles.

Tempeh crumbles browning in olive oil in a large skillet. — Cook the tempeh crumbles until golden brown (if using).

Transfer the tempeh to a bowl or dish and set aside.

Quartered cremini mushrooms cooking in a large skillet. — Cook the mushrooms undisturbed for about 4 minutes, or until they release their moisture. Then sauté until lightly browned.

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.

White Bean Mushroom Stew with Potatoes, bay leaves, and dried herbs in a large skillet. — Add the potatoes, bay leaves, rosemary, thyme, oregano, and basil. Simmer covered for about 15 minutes, or until potatoes are fork tender.

Discard the bay leaves.

Broth for the stew with potatoes and carrots, topped with the mushrooms, tempeh, green peas, white beans, and nondairy milk in a large skillet. — Add the tempeh crumbles (if using), peas, and coconut milk (or oat milk). Add more water or broth as needed until the desired consistency.

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.

🥔 Substitutions

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)

🌶 Variations

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

Potatoes and beans are such a comforting pairing. Try my Garlic Roasted Vegetables & White Beans recipe on this site.

⏱ Storage

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.

Is Oat Milk Healthy?

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.

👩🏽‍🍳 Made this recipe?

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Comments

5 from 13 votes