Mushrooms Beans and Kale in Red Wine Sauce! Perfectly paired with crusty bread, fluffy rice, or baked potato, it’s a wholesome meal that’s both satisfying and nourishing.

This hearty Mushrooms Beans and Kale in Red Wine Sauce bursts with deep, savory, and earthy flavors that will tantalize your taste buds. The star ingredients—”meaty” mushrooms and protein-packed beans—create a hearty base, while the vibrant roasted red peppers add a sweet note that perfectly complements the dish. Fresh kale brings a pop of color and a nutritional punch, infusing each bite with a touch of green goodness.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Calling all mushroom lovers! This delightful recipe is bursting with rich, luscious red wine flavor that beautifully complements the earthy mushrooms and hearty beans, creating a comforting meal that’s both satisfying and sophisticated. Trust us, once you take your first bite, you’ll be hooked!

Tips for Success:

• Flavor Profile: This recipe is all about delicious red wine and mushroom flavors. It has deep savory and earthy flavors that are perfectly balanced by the roasted red peppers, kale, and herbs.
• Low-Fat Dish Expectations: This dish was designed to be low in fat. Because it is low in fat, you are not going to experience that endorphin rush associated with eating high-fat foods when eating this dish. It is very tasty for what it is, and that is a low-fat dish. We just want to make sure that our Readers recognize this when contemplating making this recipe. If you wish to make it more indulgent, add a tablespoon of cashew butter when adding the tomato paste.
• Vegan Red Wine: Chose a vegan red wine that you would choose to drink.  Not all wine is vegan and may contain eggs whites or other non-vegan ingredients.  If you need help identifying if a wine is vegan, this site helps:  https://www.barnivore.com/wine
• Wine Substitutions: We have not tried any substitutions for the wine, but we would recommend replacing the wine with vegetable broth with the understanding that the flavor profile. If you are concerned about alcohol, the high temperature will burn the alcohol off, and you are left with this great nuance of wine flavor that adds great dimension. Substituting the wine will change the depth of flavor and you may need to adjust the seasoning/spices to make up for it.
• Mushrooms: We used Baby Bella mushrooms. We bought whole ones and simply sliced them in half (or thirds for larger ones). You can slice them, chop them, or leave them whole if you wish. Feel free to use your favorite mushroom in this dish.
• Sauce: When cooking the mushrooms (onions, garlic, and tomato paste) in the red wine, the dish will look muddy. Don’t worry, once you add the broth and water, the sauce will thin out and look more desirable. The sauce is generally thin; however, if you wish to thicken the sauce, mash a few of the cannellini beans near the end to thicken the sauce.
• Roasted Red Peppers: The roasted red peppers add a subtle sweet and slightly smoky flavor that perfectly complements the dish. Be sure to select a jar of store-purchased roasted red peppers that is oil-free, or feel free to roast your own.
• Kale: Be sure to chop the kale into small, bite-size pieces.
• Kale Substitutions: Feel free to substitute kale with your favorite greens. If you do select other greens, adjust the cooking time accordingly. Additionally, you may need to add additional ingredients to compensate for the flavor change.
• Finishing Herbs: Adding the dried ground fennel and rosemary at the end adds a nice burst of herbaceous flavor. Feel free to ramp these flavors up by adding more if you wish.
• Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.
• Crushed Red Pepper: Feel free to add crushed red pepper if you enjoy it.
• Sea Salt Seasoning: Our family was completely divided over the amount of salt needed to season this recipe. Our suggestion is to start on the low side and build from there.
• Black Pepper Seasoning: Again, our family was completely divided over the amount of black pepper needed to season this recipe. We suggest starting on the low side and build from there.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.  Feel free to use your favorite vegetable broth.
• Vegan Red Wine:We used Honoro Vera Garnacha Red Wine.  Please feel free to use your favorite vegan red wine.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs. If using table salt, you may need to use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals.  Since table salt crystals are very fine, less table salt is required to season a dish. We recommend using sea salt as it is less refined than table salt. 

Kitchen Equipment:

• Large skillet

If you try this flavorful dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Mushrooms Beans and Kale in Red Wine Sauce

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 20 Minutes
• Total Time: 35 Minutes
• Yield: 4-5 Servings 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

This hearty Mushrooms, Beans, and Kale in Red Wine Sauce bursts with deep, savory, and earthy flavors that will tantalize your taste buds.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 1 Tablespoon minced garlic
• 1 Tablespoon tomato paste
• 10 oz. mushrooms (of choice), sliced *
• ½ cup red wine *
• 1 cup low-sodium vegetable broth, divided (+/-) *
• ½ cup water
• 1/3 cup finely chopped roasted red peppers *
• 1 – [ 15.5 oz. can ] cannellini beans, drained and rinsed 

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried crushed thyme leaves *
• Pinch dried ground rosemary (plus more for finishing)
• 1/8 teaspoon dried ground fennel seeds (plus more for finishing)
• Pinch to ¾ teaspoon sea salt (+/-) *
• Pinch to ¼ teaspoon black pepper (+/-)
• Pinch crushed red pepper (optional) 

Other Ingredients:

• 3 to 4 cups chopped kale *

Serving Ideas:

• Steamed rice
• Mashed, baked, or boiled potatoes
• Crusty bread or flatbread

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Instructions

1. Place the Spice/Herb Ingredients (except the crushed red pepper) into a small bowl, mix well, set aside.
2. In a large skillet, sauté the diced onions over medium-high heat for 6 to 7 minutes until softened, add a splash of water to prevent burning, if needed
3. Add the minced garlic, stir constantly for 30 seconds.
4. Move the onions and garlic to the sides of the skillet, then add the tomato paste to the center, stir, mash, and cook the tomato paste for one minute in the center of the skillet.
5. Add the mushrooms, red wine, and a sprinkle of sea salt to the skillet and cook over medium-high heat until the mushrooms reduce, and the red wine nearly evaporates, about 4 minutes.
6. Reduce the heat to a simmer, then add all the remaining Base Ingredients and the Spice/Herb Mix, simmer for 4 minutes.
7. Add the chopped kale and simmer for several more minutes or until the kale reached the desired tenderness.
8. Take the skillet off the stove, finish with a pinch of dried ground fennel, dried ground rosemary, and crushed red pepper, stir and allow to sit for several minutes, then serve with rice or potatoes and/or with crusty bread/flatbread.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4-5

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