Description
A hearty and flavorful Spinach Mushroom Beans recipe featuring sautéed mushrooms, creamy vegan sauce, and white beans, perfect for a nutritious and comforting meal ready in 30 minutes.
Ingredients
Mushrooms
- 1 teaspoon oil
- 6-8 ounces thinly sliced mushrooms (white, baby portobello, or other mushrooms of choice)
- 1/8 teaspoon salt (as needed)
- 1/4 teaspoon dried oregano (as needed)
- 1/4 teaspoon red pepper flakes (as needed)
Sauce and Vegetables
- 2 teaspoons oil (divided)
- 1 cup chopped onion (red or white)
- 2 cloves garlic (minced)
- 1-2 teaspoons Cajun seasoning (or taco seasoning or Italian herb of choice)
- 1 tablespoon all-purpose flour (use gluten-free flour or corn starch, if needed)
- 1/2 teaspoon salt (divided)
- 1½ cups water (or stock)
- 6 ounces frozen spinach (thawed)
- 2 to 3 tablespoons vegan cream cheese (or cashew cream or non-dairy yogurt or vegan sour cream)
- 1/4 cup vegan parmesan
- 15-ounce can white beans
Garnish and Serving
- Red pepper flakes (for garnish)
- Lemon juice (optional, for brightness)
- Reserved browned mushrooms
- Additional vegan parmesan (optional)
Instructions
- Brown the Mushrooms: Heat a large skillet over medium-high heat. Add 1 teaspoon oil and the sliced mushrooms. Cook for 3 to 4 minutes, stirring occasionally, then season with salt, oregano, and red pepper flakes. Continue cooking until mushrooms brown on the edges. If mushrooms are thick, cover for 2-3 minutes, then uncover to brown. Remove and set aside.
- Sauté Aromatics: Add remaining 1 teaspoon oil to skillet. Once hot, add chopped onion, minced garlic, and 1/4 teaspoon salt. Cook until onion is golden, about 3 to 5 minutes. Stir in Cajun seasoning, flour, and remaining 1/4 teaspoon salt. Mix well and cook for 1 minute to remove raw flour taste.
- Prepare Creamy Sauce: Gradually add half of the water, stirring constantly to combine with flour. Add remaining water and vegan cream cheese. Stir and press to achieve a smooth, creamy texture. Add thawed spinach, vegan parmesan, and white beans. Stir to combine evenly. Spread mixture in pan, reduce heat to medium, cover, and simmer for 6 to 8 minutes until cooked through. Adjust seasoning and consistency as needed, thinning with broth if too thick or cooking longer if too thin. Fold in half of the browned mushrooms.
- Garnish and Serve: Garnish with red pepper flakes, reserved browned mushrooms, and extra vegan parmesan if desired. Serve hot with toasted sourdough, garlic bread, pita, naan, mashed potatoes, roasted vegetables, baked potato, rice, grains, or pasta.
Notes
- To make this recipe gluten-free, substitute all-purpose flour with gluten-free flour or cornstarch.
- Adjust red pepper flakes to control heat level.
- Use vegetable stock instead of water for more flavor.
- Lemon juice can be added at the end to brighten flavors.
- For thicker sauce, reduce simmer time or add less water.
- Vegan cream cheese alternatives like cashew cream or vegan sour cream work well.
- Serving suggestions include bread, grains, or mashed potatoes for a complete meal.
