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)

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 3
  • Category: dinner, Main
  • Cuisine: cajun

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 to 3 tablespoons vegan cream cheese (or use cashew cream or non dairy yogurt or vegan sour cream)
  • 1/4 cup vegan parmesan
  • 15- ounce can white beans (cannellini beans, butter beans, great northern beans, or any white beans of choice, or [adjustable]1½ cups[adjustable] cooked white beans)

Garnishes

  • red pepper flakes
  • lemon juice
  • browned mushrooms
  • vegan Parmesan

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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, baked potato, rice/grains or pasta.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.