Description
This Earthy Mushroom and White Bean Stew is a hearty and flavorful vegan dish that is perfect for a cozy night in. Packed with earthy mushrooms, creamy white beans, and leafy greens, this stew is a comforting and nutritious meal that is easy to make.
Ingredients
Scale
Stew:
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 2 cups cremini mushrooms (sliced)
- 1 cup shiitake mushrooms (stems removed, sliced)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans (drained and rinsed)
- 1 tablespoon soy sauce or tamari
- 2 cups chopped kale or spinach
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Heat olive oil: In a large pot over medium heat, sauté onion until softened. Add garlic and cook for another minute.
- Add mushrooms: Cook cremini and shiitake mushrooms until they release moisture and brown.
- Season: Stir in tomato paste, thyme, rosemary, smoked paprika, and red pepper flakes. Cook to bloom spices.
- Add broth and beans: Pour in vegetable broth, add white beans and soy sauce. Simmer for 15–20 minutes.
- Finish: Stir in kale, simmer until wilted. Season with salt and pepper. Serve hot, garnished with parsley.
Notes
- This stew pairs well with rice or mashed potatoes for a heartier meal.
- For added richness, consider stirring in a splash of coconut milk or a tablespoon of nutritional yeast at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 0mg
