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Spinach Mushroom Beans with Vegan Parmesan and Creamy Herbs Recipe

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4.1 from 36 reviews

A creamy, flavorful vegan dish featuring sautéed mushrooms, hearty white beans, and nutritious spinach in a seasoned, velvety sauce. This skillet recipe delivers a comforting meal perfect for a quick lunch or dinner, enhanced by the richness of vegan cream cheese and vegan parmesan, balanced with Cajun spices and herbs.

  • Total Time: 30 minutes
  • Yield: 3 servings

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)

Base and Sauce

  • 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, non-dairy yogurt, or vegan sour cream)
  • 1/4 cup vegan parmesan
  • 15-ounce can white beans (drained and rinsed)

Garnish and Serving

  • Red pepper flakes (for garnish)
  • Lemon juice (optional, for serving)
  • Reserved browned mushrooms
  • Additional vegan parmesan (optional)

Instructions

  1. Brown Mushrooms: Heat a large skillet over medium-high heat. Add 1 teaspoon oil and sliced mushrooms. Cook for 3 to 4 minutes, stirring occasionally. Sprinkle pinches of salt, oregano, and red pepper flakes. Continue cooking until mushrooms start to brown on edges. For thicker slices, cover skillet for 2 to 3 minutes then uncover to brown. Remove mushrooms and set aside.
  2. Sauté Onions and Garlic: Add remaining teaspoon of oil to skillet. When hot, add chopped onion, minced garlic, and 1/4 teaspoon salt. Cook until onions turn golden, about 3 to 5 minutes. Stir in Cajun seasoning, flour, and remaining 1/4 teaspoon salt. Cook for 1 minute to toast flour and blend flavors.
  3. Create Creamy Sauce & Combine: Gradually pour in half the water, stirring constantly to dissolve flour lumps. Add remaining water and vegan cream cheese, pressing and mixing until smooth. Stir in thawed spinach, vegan parmesan, and white beans. Spread mixture evenly, reduce heat to medium, cover with lid, and simmer 6 to 8 minutes until heated through and flavors meld. Adjust salt and seasoning to taste. Thin sauce with broth if too thick or simmer longer if too thin. Fold in half of the reserved browned mushrooms.
  4. Garnish and Serve: Top with red pepper flakes, reserved browned mushrooms, and more vegan parmesan if desired. Serve hot alongside toasted sourdough, garlic bread, pita, naan, or over mashed potatoes, roasted vegetables, baked potatoes, grains, rice, or pasta.

Notes

  • You can substitute Cajun seasoning with taco seasoning or Italian herbs based on preference.
  • Use gluten-free flour or cornstarch if gluten is a concern.
  • The dish can be adjusted for thickness by varying added broth during simmering.
  • Frozen spinach should be fully thawed and drained for best texture.
  • For a richer sauce, consider using cashew cream or vegan sour cream alternative.
  • Optional lemon juice can brighten the dish just before serving.
  • Adding red pepper flakes adds heat, adjust according to your spice tolerance.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan, American-inspired
  • Diet: Vegan

Find it online: https://allyumcooks.com/spinach-mushroom-beans-with-vegan-parmesan-and-creamy-herbs-recipe/