Vegan bean recipes

Subscribe

Mushroom and Cabbage Vegan Quesadillas with Parsley dipping sauce

I’m apparently in the mood for warm gooey filling and crispy bread. I write up a menu each week to help me make my grocery list, and this week’s menu has grilled cheese (vegan, of course) with tomato soup, enchiladas (gotta use up that butternut squash), and these quesadillas. (Note to self: make a healthier menu next week.)
Read More

Spicy black beans and collards

Here’s an easy, healthy dish that’s perfect for dinner. With only 9 ingredients, minimal prep, and mostly unattended cooking, it’s easy to get on the table and ever so flavorful.
Read More

Savory Butternut Squash and Black Bean Galette

Well hello, October. The air is crisp, the leaves are brilliant, and the sky is that deep saturated blue that’s so intrinsically Autumn in New England. It’s a time to bring out the flannel shirts and thick socks, shake the dust from sweaters, and see how long you can hold out before turning on the heat for the first time.
Read More

White Bean Bruschetta

Happy fall! The weather is finally cooling a bit and that crisp smell is beginning to permeate into the air. A very few leaves are beginning to show red and orange, and pumpkin spice things are beginning to creep out. I’m starting to buy apples again (I missed you, apples!).
Read More

Curried potato and lentil wrap

I'm back! Thanks for your patience as I took some time off in August to visit family. Luckily for me, they live in San Diego so it was lots of quality family time, wonderful food, warm weather and ocean breezes. It's good to be back though, and back in the kitchen.
Read More

Vegan Stuffed Mushrooms

I’ve been on a mushroom kick lately for some reason. They’re just so dang good. There aren’t a lot of mushroom variety choices at my supermarket though - if I don’t want button, it’s pretty much shiitake (if they’re in stock). But hey, who’s complaining? Mushrooms are good tons of ways, and stuffed is of course one of the classics. I haven’t had these in ages, so it’s time to create a recipe for vegan stuffed mushrooms!
Read More

Garlicky white bean stew with sage and leeks

Oh boy. If you want your house or kitchen to smell amazing, make this stew - it has ALL the aromatics (fresh spices, leeks, and garlic). It’s delicious, lovely, and warm.
Read More

Vegan Tempeh Tacos

My go to taco filling base has always been green lentils. They offer a beautiful crumbly texture and absorb seasoning well. But after making a BBQ tempeh sandwich that I loved, I knew I wanted to try tempeh in tacos.
Read More

Chickpea and Portobello Vegan Gyros

Summer is sandwich season. They’re easy to put together, require little to no cooking, are packable, portable, and aren’t too gut-busting. I’ve always loved sandwiches, although my past version of a sandwich was always pretty much a few basic ingredients slapped between some sandwich bread. But there are so many varieties of sandwiches if you think about it - on traditional sandwich bread, gyros, stuffed pitas, wraps, quesadillas… the list goes on and on.
Read More

Mediterranean Chickpea Bowl

I was definitely thinking about piccata when I put together this recipe. That flavor combination of lemons, capers, and artichokes… YUM. Lemons may be in season in winter, but summer weather makes me crave that bright acidity that lightens up vegetable centric meals. Using farro instead of pasta ensures that whole grains play their part in the healthy diet.
Read More