Name: Creamy Miso Mushroom Cannellini Beans (Vegan, High-Protein, Batch-Cook)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 small onion, diced; 200g chestnut mushrooms, thinly sliced; 4 garlic cloves, minced; 1 tsp smoked paprika; 2 tsp fresh thyme, picked; 2 tins cannellini beans, drained & rinsed; 1/3 cup vegetable stock; Juice from 1/2 a lemon; Handful parsley, chopped; Salt & pepper to taste; 300g silken tofu; 1/2 cup nutritional yeast; 1.5 tbsp white miso paste; 1 tbsp soy sauce; 1/3 cup vegetable stock; 1 tsp Dijon mustard

If you're after a quick, cosy, protein-packed meal that tastes like comfort food but packs in lots of nutrition, and is batch-cook friendly - these creamy miso mushroom cannellini beans are for you.

They're rich, savoury, creamy, packed with umami flavour, and come together with simple pantry ingredients in under 30 minutes. Each serve provides 22 grams of plant protein and 12 grams of fibre. So, when paired with some other bits - they become part of a really high-protein, balanced meal - making them perfect for an easy weeknight dinner, satisfying lunch, or meal prep staple.

Serve them with crusty bread, spooned over toast, stirred through pasta or gnocchi, or enjoy them exactly as they are. They are genuinely SO delicious!

Why You’ll Love This Batch Cook Creamy Bean Recipe

This recipe ticks a lot of boxes:

High-protein & high-fibre — 22g protein + 12g fibre per serve
Quick and easy — ready in around 30 minutes
Meal prep friendly — keeps and reheats well
Freezer friendly — perfect for batch cooking
Creamy without dairy — thanks to a simple silken tofu cream
Deeply savoury & comforting — packed with mushrooms, miso, garlic, and herbs

It's one of those versatile recipes you'll come back to again and again.

The Secret To The Creamy High-Protein Vegan Sauce

The creamy base for this recipe comes from a blend of silken tofu, miso, nutritional yeast, Dijon mustard, and soy sauce.

Silken tofu creates an incredibly smooth, rich sauce while adding extra plant protein (18 grams per pack), and the miso brings that deep savoury, umami flavour that works perfectly with mushrooms and beans.

Once heated through with the mushroom and bean mixture, the sauce thickens and becomes so rich and comforting.

Serving Suggestions

These creamy miso mushroom cannellini beans are incredibly versatile. Try serving them:

With warm crusty bread for dipping
Spooned onto toasted sourdough
Stirred through pasta or gnocchi
Alongside roasted vegetables
Over baked potatoes
As part of your weekly meal prep lunches

They're rich enough to feel indulgent, but balanced enough for everyday meals.

Meal Prep, Storage & Freezing Tips

This recipe is ideal for batch cooking, try doubling the recipe if the whole family is eating it or you wish to freeze multiple portions.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to loosen the sauce.

To heat from frozen, you can simply thaw overnight in the fridge before reheating.

What You’ll Need To Make These Creamy Beans

Mushrooms – bring rich, savoury umami flavour and a hearty texture that makes this dish extra satisfying.

Cannellini beans – add creaminess, fibre, and plant protein, making the recipe filling, nourishing, and meal-prep friendly.

Silken tofu – blended into the sauce to create a smooth, creamy texture while packing in extra plant protein.

Miso, nutritional yeast & soy sauce – work together to build deep savoury flavour, subtle cheesiness, and plenty of umami.

Garlic, smoked paprika & thyme – add warmth, depth, and aromatic flavour that complements the mushrooms beautifully.

Lemon & parsley – stirred through at the end to brighten the richness and bring freshness to the dish.

Check out the full recipe reel below by clicking the play button!