Get the Recipe: White Bean Vegan Skillet Potatoes With Garlic Mushrooms
These vegan skillet potatoes with white beans in a savoury tomato sauce make a comforting weekend breakfast or brunch. Served with a side of garlic mushrooms, this meal brings out the yumminess of whole, plant based ingredients. Gluten-free and ready in 25 minutes.
Ingredients
- 2 lbs potatoes, finely cubed
- 1 large red onion, diced
- 1 clove garlic, minced
- 1 large yellow bell pepper, diced
- 14 oz chestnut mushrooms, chopped
- 2 tbsp tamari
- 1.5 tsp cumin
- 1 tsp paprika
- 2 tsp garlic salt
- 3 cups cooked cannellini beans, (2 cans)
- 2 14-oz cans canned tomatoes
- 2 tbsp lemon juice
- salt and pepper, to taste
To serve
- vine tomatoes
- 2 small avocados, chopped or mashed
- 1 large handful fresh greens
Equipment
- Saucepan
- Non-stick frying pan
Instructions
- Add the potatoes to a saucepan and cover with boiling water. Simmer for 10-12 minutes, or until cooked through.
- Meanwhile, add the onion, garlic, bell pepper and mushrooms, yellow bell pepper and onion to a skillet/frying pan. Stir for 4-5 minutes, until the mushrooms have cooked down. Stir in the tamari, remove from heat and set aside.
- Once the potatoes are cooked, add them to the skillet with the cumin, paprika and garlic salt. Stir to combine with the spices.
- Lower the heat to low-medium and add the cannellini beans, canned tomatoes, brown rice miso, and lemon juice. Season to taste with salt and black pepper. Continue cooking and stirring for 7-8 minutes, until the sauce has partially evaporated and thickened.
- Serve immediately with the mushrooms, fresh tomatoes, avocado and fresh greens. The potatoes can be stored in the fridge in an airtight container for 2-3 days.
Video
Calories: 447kcal, Carbohydrates: 69g, Protein: 20g, Fat: 15g, Saturated Fat: 2g, Sodium: 1994mg, Potassium: 2051mg, Fiber: 21g, Sugar: 4g, Vitamin A: 486IU, Vitamin C: 126mg, Calcium: 197mg, Iron: 12mg