A cozy, creamy Cajun-spiced white bean and spinach stew crowned with browned mushrooms—hearty, savory, and ready in 30 minutes, all in one pan.
Heat a large skillet over medium-high heat. Add 1 teaspoon oil and the sliced mushrooms. Cook 3 to 4 minutes, stirring occasionally, then season with pinches of salt, oregano, and red pepper flakes. Continue cooking until edges brown. If thickly sliced, cover 2 to 3 minutes to speed cooking, then uncover to brown.
Remove mushrooms from the skillet and set aside.
Add 1 to 2 teaspoons oil to the same skillet. Once hot, add onion, garlic, and 1/4 teaspoon salt. Cook until onion is golden, 3 to 5 minutes.
Stir in Cajun seasoning, flour, and remaining 1/4 teaspoon salt. Cook 1 minute.
Gradually whisk in half the water (or stock), stirring to smooth out the flour. Add remaining water and vegan cream cheese; press and stir until smooth.
Add spinach, vegan Parmesan, and white beans. Stir to combine, spread evenly, reduce heat to medium, cover, and simmer 6 to 8 minutes.
Taste and adjust salt, spice, and consistency. Thin with more broth if too thick, or cook a bit longer if too thin. Fold in half of the browned mushrooms.
Garnish with red pepper flakes, the reserved browned mushrooms, lemon juice, and more vegan Parmesan if desired. Serve hot with toasted sourdough, garlic bread, pita, naan, or over mashed potatoes, roasted veggies, baked potato, rice/grains, or pasta.