Description
A cozy, one-pan vegetarian dinner loaded with savory browned mushrooms and protein-rich white beans in a luscious dairy-free coconut milk sauce.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 oz cremini mushrooms, sliced
- 1/2 tsp thyme
- 1/4 tsp smoked paprika
- 1 (15 oz) can white beans, drained and rinsed
- 1/2 cup vegetable broth
- 1/2 cup canned coconut milk (or other plant milk)
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic and cook 1 minute until fragrant.
- Add sliced mushrooms and cook 6–8 minutes, stirring occasionally, until they release moisture and brown slightly.
- Stir in thyme, smoked paprika, and white beans. Season with salt and pepper.
- Pour in vegetable broth and coconut milk. Stir well and simmer uncovered 5–7 minutes until thickened and creamy.
- Taste and adjust seasoning. Garnish with parsley and serve hot.
Notes
- This dish is gluten-free and budget-friendly.
- It is packed with umami and ready fast for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg