Creamy Hearts of Palm Mash with Savory Butter Beans & Mushroom Ragu
Discover a rich and savory vegan hearts of palm mash with butter beans and mushroom ragu. This easy plant-based dinner is gluten-free, oil-optional, and packed with umami flavor. Top tips, FAQs & vegan swap ideas included!
Ingredients
For the Savory Butter Beans & Mushroom Ragu
- 2 tablespoons vegan butter or olive oil
- 1 medium yellow onion finely chopped
- 4 cloves garlic minced
- 12 oz 340 g mushrooms, sliced (cremini or baby bella preferred)
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme or Italian seasoning
- ¼ teaspoon black pepper plus more to taste
- ¼ teaspoon salt adjust depending on soy sauce
- ¼ cup dry white wine
- or 2 tablespoons apple cider vinegar + 2 tablespoons water
- 1 teaspoon sugar balances acidity
- 1 tablespoon black bean paste
- 1½ tablespoons soy sauce
- or tamari / coconut aminos for gluten-free
- 2 cans 15 oz each butter beans, drained and rinsed
- ¼ cup vegetable broth or water optional, for saucier beans
- 1 –2 teaspoons fresh lemon juice to finish
For the Hearts of Palm Mash
- 1 package 12–14 oz Palmini Hearts of Palm Mash, drained if needed
- 2 tablespoons vegan butter
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ½ teaspoon lemon zest optional but recommended
- 2 –4 tablespoons unsweetened plant milk or vegetable broth
- only if needed for extra creaminess