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.
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
- 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