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White bean vegan skillet potatoes with garlic mushrooms

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. 
Course Breakfast
Cuisine Vegan
Keyword 30 minutes or less, breakfast, Brunch, easy, Mushrooms, Oil free, Potatoes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 447kcal
Author Maria Gureeva


  • Saucepan
  • Non-stick frying pan


  • 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


  • 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. 



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