Vegan Creamy Mushroom Cannellini Beans
These Vegan Creamy Mushroom Cannellini Beans are delicious as a standalone dish or served with garlic bread. Think of it as a bean risotto.
Servings: 2 people
Calories: 545.01kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 3 cloves garlic minced
- 400 g mixed mushrooms sliced
- 235 g cannellini beans drained weight from a 400g tin
- 200 ml plant based cream
- 2 tablespoon nutritional yeast
- 1 teaspoon dried mixed herbs
- black pepper
- 1 tablespoon parsley chopped
Instructions
- Begin by heating the olive oil in a pan then add the diced onion with a good pinch of salt.
- Saute the onion until softened.
- Add the garlic and saute for another 2 minutes.
- Next add the mushrooms to the pan and cook on a high heat for 5 minutes. This should stop them becoming soggy.
- Once they have shrunk, turn the heat down and add the beans.
- Next add in the herbs, nutritional yeast, cream and plenty of black pepper then stir until combined.
- Season with a little more salt if required.
- Once the creamy sauce has begun to bubble, take off the heat to serve.
- Sprinkle over a scattering of parsley and enjoy.
Nutrition
Calories: 545.01kcal | Carbohydrates: 70.69g | Protein: 18.98g | Fat: 24.68g | Saturated Fat: 7.7g | Polyunsaturated Fat: 10.32g | Monounsaturated Fat: 5.13g | Sodium: 752.73mg | Potassium: 880.1mg | Fiber: 14.03g | Sugar: 13.59g | Vitamin A: 187IU | Vitamin C: 8.16mg | Calcium: 114.1mg | Iron: 4.54mg