Name: Cozy White Bean Mushroom Stew (Vegan)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 3 cloves garlic, minced; 250g (9 oz) cremini mushrooms, sliced; 2 carrots, diced; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 2 cans (400g each) white beans, drained and rinsed; 3 cups vegetable broth; 2 tablespoons tomato paste; 1 bay leaf; Salt and black pepper to taste; 2 cups chopped kale (optional); 1 tablespoon lemon juice

This Stew is Basically a Warm Hug in a Bowl

Okay, so you know those rainy weekends when you swear you’re going to clean the attic but you somehow end up scrolling recipes instead? (Guilty, every single time.) That’s actually how I stumbled into making this Cozy White Bean Mushroom Stew (Vegan) for the first time. Little did I know, I’d end up making it at least once a month—sometimes twice, if I can sneak it in without the kids complaining. Funny enough, my neighbor popped in once when I was sautéing the mushrooms and asked if I was “prising the essence of autumn form the earth” or something impossibly poetic. Nah, I was just hungry. But, hey, it does smell amazing.

Why You’ll Love This—Or At Least Why I Do

I reach for this stew whenever everything else sounds bland, or I’m just feeling a bit meh about dinner. My partner literally requests it when he’s had one of those soul-destroying Zoom marathons (“the kind with a million slides and exactly zero coffee breaks.”) Also, it’s almost impossible to mess up (unless you try subbing wine with, say, orange juice—a choice I do not recommend, trust me.) Oh, and it comes together in just one pot—which means less getting stuck with the dishes, and who doesn’t love that?

Here’s What You’ll Need (and Some Stuff You Can Swap)

2 tbsp olive oil (or a hefty knob of vegan butter—my gran swears by Earth Balance, but honestly, any kind you’ve got on hand will do)
1 yellow onion, chopped
3 garlic cloves, minced (sometimes I get lazy and use garlic paste from a tube; no shame in shortcuts)
400g (about 14oz) cremini or button mushrooms, sliced (if you only have brown mushrooms, it totally still works; I’ve even thrown in portobello bits once)
2 sticks celery, diced small
2 medium carrots, chopped anyway you like
2 cans white beans, drained (like cannellini—Navy beans will do, great northern beans are solid too)
1 litre veg broth (sometimes I just use a bouillon cube and call it a day)
1 heaping tsp dried thyme (fresh works if you have it; but dried is what I usually use because, well, it’s easier)
1/2 tsp smoked paprika (sweet paprika if that’s what you have, still nice)
1 bay leaf
Loads of black pepper
Salt, to taste
A squeeze lemon (not essential, but it helps to brighten it up at the end)
Handful chopped parsley to serve (totally optional—mine ends up forgotten at the back of my fridge more than I’d like to admit)

Alright, Let’s Make It! (Casual Directions Incoming)

Start by heating up your olive oil in a big ol’ soup pot over medium. Chuck in the onion and cook till it’s getting soft and translucent—this is where I usually start rooting around for the rest of the ingredients I forgot to prep.
Add garlic next, let it sizzle for maybe a minute? Just don’t walk away—burnt garlic is nobody’s friend.
Now, mushrooms go in. It’ll look like you’ve overdone it, but they shrink loads. Toss them around. They’ll start to smell real woodsy and might leave lovely brown bits on the bottom—that’s the good stuff, so don’t be scared.
Add carrots and celery, sprinkle over thyme, paprika, black pepper and chuck in the bay leaf. Give it a good stir. That weird sound when the veggies hit the pot is what dreams sound like, honestly.
Beans next. Pour them in (I usually sneak a few beans for ‘quality control’). Top with veg broth, stir again. It looks thin now, but it thickens later—promise.
Let the whole thing gently bubble 15-20 minutes; longer is fine if you’re trying to wrangle toddlers or get one last email sent. Taste and add more salt, pepper, or even another sprinkle of thyme if you fancy.
Last step—turn off heat, fish out the bay leaf and squeeze in some lemon juice if you’ve got it. Throw on parsley, if you remember.
Dish it up (I use massive bowls, but you do you). Don’t worry if it looks a bit underwhelming—it tastes much better than it looks.

Extra-Lazy Notes From My Kitchen

This gets tastier by day two, if you can wait that long, which… I rarely do
Bean mashing: mash a spoonful or two against the side of the pot for a thicker stew (stadium-level comfort right there)
Tastes fine with frozen pre-chopped veggies during crunch times, honestly
I once added a splash of red wine—was weird but not unpleasant, so you can try it or maybe just drink the wine instead
If you find it bland, double the garlic next time—nobody will complain

How I’ve Tweaked It (Some Good, One Bad)

Added kale: turns it rustic, in a good way (chuck it in the last few minutes so it doesn’t go sad and limp)
Chickpeas instead of beans: not quite the same vibe, but still hearty
Threw in a swirl of coconut milk once. Actually—wasn’t my favorite, but you live and learn
Twice as many mushrooms: totally works, ups the “cozy factor”

Tools—And What to Do If You Don’t Have ‘Em

You’ll want a big soup pot, but I have totally done this in a deep frying pan. A good wooden spoon is handy (I use one with a split handle that’s survived three moves—character, not flaws!). If you don’t have a decent knife for the veg, honestly, kitchen scissors work in a pinch. I won’t tell anyone.

How to Store Stew (As If It’ll Last)

Stick leftovers in a container with a snug lid—keeps fine in the fridge for 3 days, I think, but in my house it never survives past day one. Freezes alright, but the mushrooms get a bit squishy after defrosting. Not a dealbreaker, just FYI.

How I Love to Serve It

Big thick hunks of sourdough or craggy brown bread on the side is how we do it around here. My youngest likes to dunk grilled vegan cheese toasties into the stew, which is a total winner if you ask me. Some folks swear by a sprinkle of chili flakes on top—personally, I just go heavy on black pepper.

Lessons from the Trenches (Aka: Don’t Be Me)

Letting the mushrooms brown is what takes this stew to the next level—don’t rush this step (I did once, it was very… meh)
If you add lemon too early, it goes bitter—wait until the absolute end (seriously, I learned the hard way)
If it looks watery, just simmer longer, or mash some beans (see above—no panic necessary)

You Asked, I Fumbled: Real FAQs

Does it freeze well? It does, but honestly it’s a bit more stew-like when fresh. Freezing’s fine, but mushrooms go a bit spongy. Not the end of the world.
Can I make it in a slow cooker? Probably? I’ve never managed to wait that long, but I’d say low for 5-6 hours, just sauté onions/garlic/mushrooms first if you can—makes a big difference.
Is this gluten free? Yep, all the ingredients are naturally GF. Just, check your broth if you buy it, sometimes there’s sneaky flour in those cubes.
Why’s my stew watery? Happens sometimes—bean mashing and a bit of patience sorts it. Or just call it “rustic soup” and pretend it was intentional (I totally do this).
What sort of mushrooms? Use whatever’s not scary expensive where you live! I even used a mix of regular old white mushrooms and shiitake once, but that was more a happy accident than a plan.
Where did you learn this recipe? Combo of about five online recipes and a phone call to my aunt. If you want more vegan stews, I love the ones on Rainbow Plant Life. Or check Minimalist Baker’s vegan section—always solid.

Oh and, if you’re curious about plant-based swaps for other cozy dinners, BBC Good Food has a fun vegan comfort collection (but beware—their times are suspiciously optimistic!). Anyway, hope you love this stew as much as I do. Or at least, hope it makes a rainy day feel just a tad more manageable.

Cozy White Bean Mushroom Stew (Vegan) Recipe You’ll Crave