Vegan bean recipes

You can for sure call this dish rice and beans, but this isn’t the dish people complain about having to eat because they went over their grocery budget. (Well, I hope anyway!) I used a japonica black wild rice with white navy beans, and tossed it with roasted brussel sprouts. The contrasting colors pop on this wild rice and beans dish, and everything is tossed a balsamic and chili pepper blend for a flavor that’s tangy and spicy.

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.)

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.

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.

I miss barbecue chicken pizza. It was never the chicken or cheese I most looked forward to though - it was the barbecue sauce. I love that stuff. I think the perfect pizza is made with just barbecue sauce and no tomato sauce (why would you mix them??). I used to order mine with extra sauce. It wasn't a big leap to create a recipe for barbecue chickpea pizza to satisfy my cravings. I cheated here and didn’t make my own barbecue sauce because I have my favorite brand that I love - I know, terrible! But I totally bet you do too. The good news is that makes this is a super easy, super quick recipe to put together.

Ahhh, spring in New England. March was in like a lion but definitely not out like a lamb this year. As the cold lingers, I find myself wanting to make all the comfort food recipes I didn’t have a chance to get to over this past winter. Savory pies seem like something that fits the bill perfectly. This vegan kidney bean pie recipe is inspired by traditional kidney pie flavors - tomato paste, bay leaves, Worcestershire sauce - but swaps out the meat for kidney beans. It also adds in all the “hearty” vegetables - mushrooms, potatoes, carrots, and onion. Instead of just, you know, a pie full of meat (or in this case, beans).If we still had root cellars, this would a good way to finish off the store from winter.

There’s just something about the combination of sweet and spicy that’s just SOOO good. That’s why you’ll often see butternut squash used as a meat substitute in enchiladas or Mexican-inspired dishes. This version of vegan enchiladas uses sweet potatoes and pinto beans, which makes them very filling and gives you a flavor profile that’s a little bit sweet, spicy, and savory all at the same time. The chipotle in adobo adds smokiness, and if you serve these with cilantro and lime you’ll add bright and fresh layers as well - all wonderful flavors alone, but especially combined. (If you’ve never used chipotle in adobo, do it soon - this is some truly magical stuff).

Winter in New England is the whole reason that comfort food exists, I think. This cumin spiced stuffed cabbage fits the bill perfectly and uses ingredients that are all easily sourced in winter - canned tomatoes, dried beans, rice, and cabbage.

Crisp roasted broccoli is tossed with pasta and creamy cannellini beans in bright, herb-y pesto and topped with roasted cherry tomatoes.

These sweet and spicy Thai peanut noodles aren't just flavorful, they're also visually impressive with their beautifully vivid orange and green colors. The sauce starts with rich and creamy coconut milk and peanut butter. Vegetable stock keeps the fat under control, and the butternut squash melts into and becomes part of the sauce contributing even more sweetness and creaminess.