Description
A hearty and nutritious vegan white bean mushroom stew filled with tender vegetables, aromatic herbs, and fresh spinach. This comforting one-pot dish is perfect for a wholesome meal and features a flavorful blend of mushrooms, white beans, and a medley of garden vegetables simmered to perfection in vegetable broth.
Ingredients
Scale
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups sliced mushrooms (such as cremini or button mushrooms)
- 2 carrots, diced
- 2 stalks celery, diced
- 1 red bell pepper, diced
- 2 cups fresh spinach, chopped
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Liquids and Other Ingredients
- 4 cups vegetable broth
- 2 cans (15 ounces each) white beans, drained and rinsed
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil: Heat the olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté onion and garlic: Add the diced onion and minced garlic to the pot. Cook, stirring occasionally, until the onion is translucent and fragrant, about 5 minutes.
- Cook mushrooms: Stir in the sliced mushrooms and cook until they are nicely browned and have released their moisture, approximately 8 minutes.
- Add remaining vegetables: Add the diced carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes until the vegetables begin to soften.
- Add herbs and spices: Sprinkle the dried thyme, rosemary, smoked paprika, salt, and black pepper over the vegetable mixture, stirring well to combine and release their flavors.
- Add broth and beans: Pour in the vegetable broth and add the drained and rinsed white beans. Stir everything together thoroughly.
- Simmer the stew: Bring the mixture to a gentle boil, then reduce the heat to low. Let the stew simmer uncovered for 25-30 minutes, or until the vegetables are tender and the flavors have melded.
- Add spinach: Stir in the chopped fresh spinach and cook for an additional 5 minutes until the spinach has wilted into the stew.
- Brighten flavors with lemon juice: Remove the pot from heat and stir in the lemon juice to brighten and enhance the overall flavor of the stew.
- Adjust seasoning: Taste the stew and adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve the stew hot, garnished with freshly chopped parsley for a burst of color and fresh flavor.
Notes
- This stew can be made in advance and reheated; the flavors often improve the next day.
- For extra protein, you can add cooked quinoa or brown rice when serving.
- If fresh herbs are unavailable, dried herbs can be substituted but use about one-third of the fresh herb quantity.
- Adjust the smoked paprika amount to your preferred level of smokiness.
- To make it gluten-free, confirm the vegetable broth used does not contain gluten additives.
