Description
A delicious and easy recipe for creamy butter beans and mushrooms, perfect for a wholesome meal.
Ingredients
- 2 Tbsp olive oil
- 8 oz baby bella mushrooms, sliced
- 1/2 large onion, halved and sliced thin
- 3 cloves garlic, minced
- 3/4 cup cashew cream (see notes)
- 1/4 cup water
- 1 tsp bouillon (vegan, no-chicken preferred)
- 1-2 Tbsp low sodium soy sauce or liquid aminos (start with 1 and add more if desired)
- 1 tsp herbs de Provence
- 6 oz. fresh baby spinach
- 1 can butter beans (unseasoned), drained
- Salt to taste
- Optional: vegan parmesan
- Optional: fresh parsley
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms and cook until browned.
- Add sliced onion and minced garlic, sauté until softened.
- Stir in cashew cream, water, bouillon, soy sauce, and herbs de Provence.
- Mix in fresh spinach and cook until wilted.
- Add butter beans and stir gently to combine.
- Season with salt to taste and serve hot, garnished with vegan parmesan and fresh parsley if desired.
Notes
- For cashew cream, blend soaked cashews with water until smooth.
- Adjust soy sauce to taste based on preference for saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan