Vegan bean recipes

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Spring Vegetable and Pea Salad

As spring arrives (later here in New England than for the rest of you, I’m sure), I’m feeling inspired break out the peas. Mushrooms and onions are also in season in the spring, so it seemed fitting to combine them all into a pea salad. The vegetables are roasted and combined with the peas, olive oil, lemon juice, and lots of dill for a simple and herb-y medley. This is easy to make, and it’s perfect as a starter salad or a side dish.
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Vegan Greek Salad Wrap with Lentils

I love me some greek salad. There’s just so much flavor there - olives, oregano, red wine vinaigrette… the only thing missing in the vegan version is creamy feta cheese. This vegan greek salad wrap features a vegan tofu feta, so you won’t even miss the real thing.
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Broccoli Edamame Salad

One of my absolute favorite restaurants serves a broccoli slaw that is to die for, and this edamame salad recipe was inspired by that dish. I added some edamame for heft (and also, I’m the Bean Queen and therefore believe everything is improved by beans). Broccoli florets, shredded carrots, and edamame are dressed with a sesame oil and soy dressing, and dried cranberries add little punches of sweet and tart flavor.
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Vegetable Chickpea Pizza with Vegan Cheese

Introduction This chickpea pizza recipe is dedicated to my cousin Liz, a wonderful mom who recommended this delicious vegan pizza cheese. The pizza has homemade dough (the key to a truly superb pizza) and is loaded with vegetables and chickpeas. The So Delicious mozzarella shreds melt into perfect cheesy creaminess. (This is not a sponsored post - she really did recommend this when we were reminiscing about our past love for cheese.)
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Tempeh Vegan Barbecue Sandwich

Made of bold, hearty ingredients, this tempeh vegan barbecue sandwich is a perfect picnic choice. Wrap it in some parchment paper and bring along some coleslaw too. Tempeh is assertive enough to stand up to the barbecue sauce, and garnishing the sandwich with tuscan kale instead of lettuce adds healthy greens that compliment the other sandwich ingredients without being overwhelmed by them.
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Creamy Carrot And White Bean Soup

Bright carrot and white bean soup is loaded with carrots and onion simmered in vegetable stock until totally tender. Blending in cannellini beans makes the soup creamy without the need for milk or cream, and adds heft and extra nutrition. This easy soup has lots of carrot flavor and is savory enough to make the perfect light meal when paired with some dressed greens and bread.
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Chocolate Raspberry Vegan Macarons

I had some extra chocolate ganache from making the last batch of almond chocolate macarons, so I had to figure out what to do with it. (Make more macarons, obviously.) These chocolate raspberry vegan macarons have bright pink raspberry flavored shells with chocolate ganache and a dab of raspberry preserves in the middle. I think they’re my favorite batch so far!
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Green Lentil Bowl with Farro, Mushrooms, and Spinach

This green lentil bowl starts with lentils cooked with a bay leaf until tender, and is finished with lemon juice, salt and pepper. Chewy farro, also finished with lemon, form the base of this bowl along with the lentils. Hearty button and shitake mushrooms are sauteed along with thyme and a bit of sherry, then layered over the grains and lentils. Finally, spinach is wilted along with garlic and shallots. These healthy greens finish off the bowl.
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Chocolate Almond Vegan Macarons

Rich chocolate ganache sandwiched between almond shells in these almond vegan macarons. The ganache is creamy and delicious - it’s hard to believe there’s no dairy or butter in this frosting. The classic almond chocolate flavor pairing is delicious!
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Black Bean Enchiladas with Corn and Butternut Squash

My last enchilada recipe had a tomato based enchilada sauce. I discovered after doing a bit of research that this is non-traditional (the word enchilada itself denotes a chili based sauce), so I decided to give a chili based sauce a try on these black bean enchiladas. Black beans, corn, and butternut squash are seasoned with a bit of enchilada sauce, salt and pepper. The filling is then wrapped in enchilada shells, covered with the enchilada sauce, then baked in the oven until everything is warm and bubbly.
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