Yield: 4
Broccoli and Beans in Creamy Mushroom Sauce
You’ll love the perfectly cooked broccoli smothered in a creamy sauce in this dish. Aromatics like onion and garlic, tender mushrooms, macadamia nut milk, and flavorful broth create a sauce that might inspire you to lick the bowl. This dish is perfect for meal prep and freezes well.
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Ingredients
- 2 tbsp olive oil
- 12 white mushrooms, finely chopped
- 1 yellow onion, finely chopped
- 8 cloves garlic, minced
- pinch sea salt
- 1 tbsp arrowroot powder
- 1 3/4 cup unsweetened macadamia nut milk, or plant based milk of choice
- 1/2 cup low-sodium vegetable broth
- 8 cups broccoli, coarsley chopped
- 14 oz canellini beans
- black pepper, to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the mushrooms, onion, garlic, and salt. Sauté for 5 minutes, stirring frequently, until the mushrooms are cooked and the onion is translucent.
- Sprinkle the arrowroot over the vegetables. Stir in the nut milk and broth and bring to a boil. Add the broccoli and beans.
- Cover the pot and reduce the heat to low. Simmer for 5 minutes, or until the broccoli turns bright green.
- Season with pepper.
Notes
STORAGE: Divide among 4 (2-cup) glass storage containers and store in the refrigerator up to 4 days or the freezer up to 3 months. Follow the standard reheating instructions here.
VARIATION TIP: You can substitute your favorite milk for the macadamia nut milk. This dish is very rich with coconut milk, but higher in fat and calories. You can also substitute your favorite white bean for the cannellini beans.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving: Calories: 253Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 421mgCarbohydrates: 36gFiber: 11gSugar: 6gProtein: 14g
