Brothy Beans and Mushrooms (quick and easy vegan meal)
It’s finally spring here in Vancouver, but this post is a bit of a throwback to a couple of weeks ago when we had some very wintery weather.
It’s been a pretty light winter this year here in Vancouver, no real snow, a few cold snaps, but nothing really terrible. Just as we turned the corner into March, we started having some real winter-like weather. And then on the 21st of March, it was like someone flipped a switch and the weather was spring!
However, during the first part of March, I was craving cozy comfort food. I also had an abundance of really nice sourdough bread, from various sources. I love to get the Too Good to Go from Terra Breads, which consists of 2 big loaves of Sourdough for $7. I bring it home, carve it up and freeze it, and then I take out one chunk at a time to eat. I also got gifted a couple loaves right around the same time from @giasbatch. So I’m lousy with good bread, and I started thinking about ways to use it.
I maybe have spent too much time on TikTok looking at videos of people smooshing crispy sourdough through cast iron pans, and I had some mushrooms to use up, so I came up with these Brothy Beans and Mushrooms.
This is a super easy, 15-minute recipe that’s very flavourful and comforting. It also has loads of protein and fibre from both the beans and the mushrooms. There’s tons of flavour in here, thanks to miso, mustard and a splash of braggs. This is a dish with a lot of umami.
Brothy Beans and Mushrooms
Ingredients
- 1 can large white beans like kidney or cannellini
- 1 cup crimini mushrooms
- 1 tsp concentrated vegetable stock like Better than Boullion
- 1 tsp white miso
- 1 tsp mustard
- 1 tsp Braggs Aminos or Soy Sauce or Tamari
- 2 tbsp white wine
- 1/2 onion chopped
- 3 cloves garlic minced
- 1/4 cup Parmesan cheese or vegan parm
- 2 tbsp olive oil
- 2 cups fresh spinach alternately, 1 cup thawed frozen spinach
Instructions
- In a large pan over medium heat, place the oil and heat it until it shimmers.
- Add the onions to the pan and stir well. Allow to cook until the onions are translucent and bit browned on the edges, about 5-6 minutes, stirring occasionally.
- Add the mushrooms and a pinch of salt (salt helps to draw out the moisture in the mushrooms). Stir well together with the onions, and then allow the mushrooms to cook for about 3-4 minutes, undisturbed. Flip everything over to the other side and cook for another 3-4 minutes.
- Add the garlic and stir well. Once you can smell the garlic, deglaze with the wine, scraping up any bits from the bottom of the pan.
- Add the miso, Braggs, mustard and veg stock, along with about 1/2 cup of water, and stir everything well together.
- Add half the beans, no need to strain them. Stir well.
- Allow everything to cook together for about another 5 minutes, adding additional water if needed if the pan gets a bit dry.
- While this is cooking, add the second half of the beans (along with the liquid) to a blender and blend well to form a kind of creamy sauce. Add this to the pan as well. Allow to cook for an additional 5 minutes.
- Taste for seasoning and add salt if needed , as well as a nice healthy grind of fresh pepper.
- Add spinach and parmesan and stir well to melt the cheese and wilt the spinach.
- Serve with crusty bread.
Video
@findbex This is more of a winter recipe, but when I made it and recorded this, it actually was really gross and cold and very rainy outside. So save it and come back to it when you need a quick, comforting dinner! Full recipe is up on my blog at cookingbylaptop.com #plantbased #vegan #recipe #beans #beantok
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