An Italian-flavor inspired, 30 Minutes, One-Pot Recipe: Creamy Mushrooms with Sun-Dried Tomatoes, Spinach and White Beans! You can serve it over pasta, rice, (mashed) potatoes, or even by itself as a soup. Super delicious, flavorful, and easy to prepare!
16 oz baby bella mushrooms
6-8 sun-dried tomatoes in oil (+ a drizzle of the tomato oil)
2 large handful of fresh baby spinach
2 cups white beans (cooked and rinsed)
1 medium sweet onion
3 garlic cloves
2 tbsp vegan butter
2 tbsp all purpose flour
1/2 tbsp Italian herbs
3 cups extra creamy oat milk
1 tbsp white wine vinegar
Salt and black pepper to taste
Clean mushrooms, and cut them in half or quarters depending on their size.
Finely dice onion, mince garlic, and thinly slice sun-dried tomatoes.
Melt vegan butter in a deep pan or dutch oven, and sauté onions for 5 minutes over low to medium heat, then add garlic and tomatoes. Sauté for another 3-5 minutes until very fragrant, then add all purpose flour, and keep stirring for another 2 minutes.
Add oat milk, mushrooms, white beans, vinegar, and herbs, and bring to a boil. Simmer for 10 minutes, then add spinach, and season to taste with salt and black pepper. If needed, add more water to thin out the sauce.
Drizzle with some of the tomato oil, and enjoy!
Alex is a certified personal trainer and health coach from Germany, currently based in New Jersey, USA. A love for food and travel inspired her to share easy and delicious vegan recipes to encourage people from around the world to eat more plant-based food.