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spinach mushroom beans in the pan with garnish
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5 from 2 votes

Spinach Mushroom Beans

Looking for a bean- and veggie-packed, one-pan dinner that’s creamy and flavorful? These spinach mushroom beans are the cozy stew you need! (soy-free and nut-free with easy gluten-free option)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main
Cuisine: cajun
Keyword: spinach mushroom bean stew, spinach mushroom beans
Servings: 3
Author: Vegan Richa

Ingredients

For the Mushrooms

  • 1 teaspoon oil
  • 6-8 ounces thinly sliced mushrooms white, baby portobello, or other mushrooms of choice
  • 1/8 teaspoon of salt as needed
  • 1/4 teaspoon of dried oregano as needed
  • 1/4 teaspoon of red pepper flakes as needed

For the Beans

  • 2 teaspoons oil divided
  • 1 cup chopped onion red or white
  • 2 cloves garlic minced
  • 1-2 teaspoon 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 tablespoons vegan cream cheese
  • 1/4 cup vegan parmesan
  • 15- ounce can white beans cannellini beans, butter beans, great northern beans, or any white beans of choice, or 1½ cups cooked white beans

Garnishes

US Customary - Metric

Instructions

  • Heat a large skillet over medium-high heat. Add 1 teaspoon of the oil and the sliced mushrooms. Cook for 3 to 4 minutes, stirring occasionally, then the pinches of salt, oregano, and red pepper flakes. Continue cooking until the mushrooms start to brown on the edges. If your mushrooms are sliced thicker, cover the pan with a lid for 2 to 3 minutes to help them cook faster, then uncover and continue to brown. Remove the browned mushrooms from the skillet, and set them aside.
  • Add the remaining teaspoon of oil to the same skillet. Once the oil is hot, add the onion, garlic, and 1/4 teaspoon of the salt. Cook until the onion is golden, about 3 to 5 minutes. Add the Cajun seasoning, flour, and remaining 1/4 teaspoon of salt. Mix well and cook for 1 minute.
  • Gradually add half of the water, stirring well to mix the flour. Add the remaining water and the vegan cream cheese. Press and mix until smooth. Add in the spinach, vegan parmesan, and white beans. Stir to combine, spread evenly in the pan, and reduce the heat to medium. Cover with a lid and simmer for 6 to 8 minutes, or until cooked to preference. Taste and adjust salt, flavor, consistency. Thin it out with more broth, if it’s too thick, and cook a bit longer, if it is too thin. Fold in half of the mushroom.
  • Garnish with red pepper flakes, the reserved browned mushrooms, and more vegan parmesan, if you like. Serve hot with toasted sourdough, garlic bread, pita, naan, or over mashed potatoes, roasted veggies, or greens.

Video

Notes

Spinach mushroom beans are naturally soy-free and nut-free, as long as you use soy-free and/or nut-free vegan cream cheese and vegan parmesan. For gluten-free, replace the all-purpose flour with the same amount of of gluten-free flour.

Nutrition

Calories: 291kcal | Carbohydrates: 45g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 542mg | Potassium: 1124mg | Fiber: 11g | Sugar: 4g | Vitamin A: 6978IU | Vitamin C: 9mg | Calcium: 207mg | Iron: 6mg