This vegan white bean stew is another hearty comfort food favorite! It is the best when eaten on a rainy winter day with warm toasted bread on the side, hmm sounds delicious!
Why you will love this recipe
This white bean stew is:
- Easy to make
- Gluten-free
- Vegan
- A one-pot dish
- Meal-prep friendly
- Frizz-friendly
- Healthy
How to make this recipe
Stews are, in general, a straightforward dish to make, and you will only need to use one pot in most of the recipes, and this stew is no exception!
First, dice the carrots, roughly chop the cabbage, chop the onions, mince the garlic and roughly slice the mushrooms. Add the onion, garlic, bay leaf, and olive oil to a pot and sautée on medium heat for about 5 minutes or until the onion is soft.
Then, add the carrots and cabbage and sautée for 3 minutes, occasionally stirring to prevent burning.
Next, add the tomato and white wine and stir for 2 minutes until the wine has evaporated. To the pot, add the mushrooms, seasonings, soy sauce, and water, reduce the heat and let it cook for 25 minutes.
While the stew is cooking, mash with a fork 1/2 cup of the beans, and at the 25 minutes mark, add them to the pot and the whole beans and the chili sauce, stir, and let it cook for more 10 minutes.
Garnish with chopped parsley or chopped chives on top and serve with warm toasted bread on the side.
Tips for making this recipe
- Cut the vegetables in different shapes: Cutting the veggies in different ways adds texture to the stew, making it look more appealing when plating.
- Try not to cut the mushrooms too much: Mushrooms tend to shrink when cooked. If you chop them too much, they will end up getting too small and disappear in the middle of your stew.
- Always cook on medium to low heat: Reducing the heat while cooking a stew gives more time to refine all flavors and makes the stew tastier.
FAQ
How do you thicken stew?
Usually, tapioca starch, arrowroot, cornstarch, or flour are great ingredients to thicken up stews or soups, but you can opt for an easier and healthier way in this recipe!
The trick to thicken up this stew by keeping it healthy (without adding a new ingredient) is by mashing some of the beans you will be using and then adding it to the casserole. This way, the mashed beans will turn into a paste that will make your stew thicker and creamier.
How long does vegetable stew last?
This ultimate white bean stew recipe is great to batch cook and keep in the fridge for up to four days.
When you want to eat it again, place it in a saucepan on low heat until warm, and believe me, stews are even more delicious when re-heated!
What mushrooms to use for this recipe?
Mushrooms are the star ingredient in this recipe (besides the white beans, of course!) They provide a particularly meaty texture that goes perfectly with all the other vegetables! We’ve used a mixture of Pleurotus mushrooms and Portobello mushrooms. Still, if you can’t find this type of mushrooms anywhere, you can use any mushroom you would like. The only tip that I will give is not to over chop the mushrooms to make sure they stand out over the other ingredients and provide more texture to the stew.
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White Bean Stew
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Cook
- Cuisine: American
- Diet: Vegan
Description
This white bean stew is vegan, hearty, comforting and full of vegetables. It’s a one-pot dish that is easy to make and perfect for cold winter days!
Ingredients
- 1 large onion chopped (115 g)
- 4 cloves of garlic, minced
- 1/8 cup olive oil (30 ml)
- 1 bay leaf
- 1 and 1/2 cups diced carrots (190 g)
- 5 cups cabbage, roughly chopped (300 g)
- 1 can chopped tomatoes (240 g)
- 1/4 cup white wine (60 ml)
- 2 cups Pleurotus mushrooms, roughly sliced (100 g)
- 2 cups Portobello mushrooms, roughly sliced (100 g)
- 1 and 1/2 cups of water (360 ml)
- 1 tbsp tamari or soy sauce (15 ml)
- 2 tsp salt
- 1 tsp paprika
- 1 pinch of black pepper
- Chilli sauce to taste
- 2 jars cooked white beans, rinsed and drained (400 g)
- Chopped parsley to garnish (optional)
Instructions
- In a large pot, sautée the onions, garlic, and bay leaf in olive oil on medium heat for about 5 minutes or until tender.
- Add the carrots and cabbage and sautée for more 3 minutes.
- Add the tomatoes and white wine, stir, and cook for 2 minutes until the alcohol evaporates.
- Next, add the mushrooms, water, tamari, salt, pepper, and paprika, reduce the heat and let it cook for 25 minutes. Stir occasionally to prevent burning.
- While the stew is cooking, mash 1/2 cup of the beans until you have a paste and at the 25 minutes mark, add them to the pot as well as the other 2 cups of beans and the chili sauce, stir well, and let it cook for more 10 minutes.
- Garnish with chopped parsley on top and serve it with warm toasted bread on the side.
Notes
Cut the vegetables in different shapes: Cutting the veggies in different ways adds texture to the stew, making it look more appealing when plating.
Try not to cut the mushrooms too much: Mushrooms tend to shrink when cooked. If you chop them too much, they will end up getting too small and disappear in the middle of your stew.
Always cook on medium to low heat: Reducing the heat while cooking a stew gives more time to refine all flavors and makes the stew tastier.
Keywords: white bean stew, vegan stew
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