White Bean Vegan Skillet Potatoes With Garlic Mushrooms

These vegan skillet potatoes with cannellini beans and 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. Oh, and everything takes just 25 minutes to make!

The ones I’m sharing today are cooked in a simple, but fool-proof tomato sauce that has a savoury and  flavour from paprika. Cannellini beans are added for extra protein and a bit of a baked bean, full English vibe. Then, we serve everything with panfried garlic mushrooms and a side salad to get in some greens first thing in the morning.

White Bean Vegan Skillet Potatoes With Garlic Mushrooms Recipe
These vegan skillet potatoes with cannellini beans and 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, plantbased ingredients. Oh, and everything takes just 25 minutes to make!

Ingredients

• 1 kg potatoes, finely cubed


• 1 yellow bell pepper, diced


• 1 red onion, diced


• 1 clove garlic, minced


• 400 g chestnut mushrooms, chopped


• 1.5 tsp cumin


• 2 tbsp paprika


• 1 tbsp onion granules


• 3 cups cooked cannellini beans (2 cans canned)


• 2 cans canned tomatoes


• 2 tbsp agave nectar


• 2 tbsp rice vinegar


• pink Himalayan salt and black pepper, to taste or use any salt of your choice


• To serve


• fresh vine tomatoes


• 2 small avocados, chopped or mashed


• large handful fresh greens

Instructions

1. Add the potatoes to a saucepan and cover with boiling water. Simmer for 10-12 minutes, or until cooked through. 


2. Meanwhile, add the garlic, yellow bell pepper and onion to a skillet/frying pan and stir on a medium-high heat for 2-3 minutes, until translucent. Add the mushrooms and season to taste with pink salt. Continue stirring for 4-5 minutes more, until the mushrooms have cooked down. Remove from heat and set aside. 


3. Once the potatoes are cooked, add them to the skillet with the cumin, paprika and onion granules. Stir to combine with the spices. 


4. Lower the heat to low-medium and add the cannellini beans, canned tomatoes, agave nectar and rice vinegar. Season to taste with pink Himalayan salt and black pepper. Continue cooking and stirring for 7-8 minutes, until the sauce has partially evaporated and thickened. 


5. 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. 

Tweet