Crunchy Mediterranean Beans ???? vegan recipes
You will love this crunchy, cheesy, and protein rich (35 g) bean snack! It’s a super quick and easy plant-based recipe.
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???????? Crunchy Mediterranean Beans Snack Recipe
1 (15oz) can butter beans, giant beans, lima beans (or 240 g cooked beans)
¼ cup (60 ml) almond butter (or tahini)
1 tsp onion powder
½ tsp garlic powder
½ tsp paprika powder
½ tsp salt
fresh rosemary
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#beans #snack #plantbased
Vegan Cheesy Beans on Toast - Rebel Recipes
Cheesy' Beans on Toast
RECIPE
Ingredients -
Serves 2
2 tbsp olive oil
2 onions, chopped roughly
4 cloves garlic, sliced
½ cup cashews, soaked for at least 4 hrs to soften
1 tsp garlic powder
1 tsp Dijon mustard
5 tbsp nutritional yeast
Juice ½ lemon
Splash water
1 can butter beans, drained
1 can cannellini beans, drained
1 tsp sea salt
Fresh thyme
2 slices sourdough
Method -
Add the oil to a large frying pan and heat to a medium heat. Add the onion and fry for 5-8 minutes until soft and browning.
Add the sliced garlic and cook for a further minute. Turn off the heat.
In a mini chopper or blender, blend the cashews, mustard, nutritional yeast, garlic powder and water until completely smooth.
Add the creamy mix to the pan with the onions. Turn the heat onto medium, stir well then add the beans and lemon juice.
Season and add lots of fresh thyme.
Toast the sourdough and top with the cheesy beans.
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Parmesan Garlic Roasted Green Beans Recipe
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Fresh roasted green beans sprinkled with salt, fresh garlic, parmesan cheese and red pepper flakes. A great side dish to pair with meatloaf, steaks or roasted meats. Roasting the green beans really brings out the flavor and allows them to still have that fresh crunch.
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Cauliflower Cheese + Butter Bean Pie | SO VEGAN #recipe #vegan #food #veganrecipes #plantbased
This super comforting pie takes the humble cauliflower cheese and turns it into a centre-piece worthy of any Christmas dinner table, with a creamy sauce, butter beans and golden shortcrust pastry ????
Full recipe:
Website ????
App ????
Serves 6
???? 2 tbsp vegan butter
???? 2 onion, peeled + finely chopped
???? 2 tbsp plain flour
???? 750ml (3 cups) unsweetened plant-based milk, plus extra
???? 1 medium cauliflower, broken into small florets
???? 2 x 400g (14.1oz) tins of butter beans, drained + rinsed
???? 6 tbsp nutritional yeast
???? 2 tsp English mustard
???? 1 tsp nutmeg, freshly ground
???? 1/2 lemon, juice only
???? 200g (7oz) vegan cheese, grated
???? salt + pepper
???? 500g (17.6oz) block of vegan-friendly shortcrust pastry
Add the butter to a large casserole pot on a medium heat. As soon as it has melted, add the onion and cook for 5-6 mins or until translucent, but don’t brown.
Stir in the flour and cook for 2 mins. Then gradually pour in the milk in batches, whisking as you go to avoid any lumps. Bring to a gentle simmer and cook for 5 minutes or until it thickens slightly.
Meanwhile, preheat the oven to 200°C fan / 425°F.
Add the cauliflower to a large saucepan of boiling water and cook for 3 mins to soften slightly, then drain and stir the cauliflower into the sauce.
Next add the beans, nutritional yeast, mustard, nutmeg, lemon juice, half of the cheese and generous pinches of salt and pepper to the sauce. Stir to combine, then pour into a 24cm (9.5”) round pie dish and top with the remaining cheese, then set aside.
Roll out the pastry into a square roughly 3-4 mm thick. Then cut out a circle which is large enough so it hangs over the edge of your pie dish.
Place the circle of pastry over the pie, then fold and crimp the edge back on itself. Brush the top of the pastry all over with milk, then slice a couple of hours in the middle. Now place on a baking tray (this will catch any liquid which might escape!) and bake for 30 mins or until perfectly golden on top.
Big love! Roxy + Ben
Baked Beans with Cheese Recipe | Beans and Cheese
Cheesy Baked Beans
Grab yourself a nice loaf of toasted bread because you are going to need it.
Recipe by Mark Calaminici | Food Loves Company
Serves 4
Ingredients
1 tbsp butter
1 tbsp extra virgin olive oil
1 cup pancetta, diced
Chili flakes, to taste
3 cloves garlic, finely chopped
Salt
Freshly cracked pepper
¼ cup tomato paste
1 jar (24 oz) passata, tomato puree
1 tbsp dried rosemary
1 can (19 oz) cannellini beans, rinsed
½ cup Parmigiano-Reggiano, grated
1 cup Montasio cheese, grated
Method
1. In a large soup pot or Dutch oven, melt butter over medium heat. Add extra virgin olive oil, pancetta and chili flakes. Sauté until pancetta is browned and crisp.
2. Add the garlic and the tomato paste. If you are able to create a hot spot in the pot to toast the tomato paste a bit, it helps bring out the flavour. Add the passata, rosemary and season with salt and freshly cracked pepper. Add a cup of water and simmer for about an hour so the sauce reduces a bit.
3. Add the cannellini beans and Parmigiano-Reggiano. Stir and simmer for about 5 minutes. Place mixture into a 10-inch skillet and top with Montasio cheese. Place into broiler until cheese is melted and golden brown. Serve with toasted sourdough or any type of toasted bread. Enjoy!
Until next time, ciao!
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#cheese #beans #recipe
Our Vegan Cheese Sauce Recipe & Pesto Butterbeans! Mmmm ❤️ ~ What I Ate
Food & recipe info listed below! ???????????? If you want to skip my chatty bits here are time codes for the foodie bits!
Seedy Hummus Toast 1:00
Pesto Butterbean Salad 2:45
Cheesy Mushroom Gnocchi with spinach & pine nuts 6:47
Previous Videos:
A Month of Daily Yoga
Weekly Vegan Meal Planning
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✨???? FOOD STUFF ????✨
BREAKFAST
Tesco High Protein Farmhouse Bread
Tesco Reduced Fat Hummus
Chia Seeds
Flaxseeds
Hemp Seeds
Sunflower Seeds
Nutritional Yeast
(I feel like lemon juice on top could be nice too?)
LUNCH
Deliciously Ella Pesto Butterbean Salad
I didn't use the amount of basil, oil or pine nuts listed in the recipe, and I used extra garlic! But it was still yum!
DINNER
De Cecco Gnocchi Di Patate (the only vegan gnocchi I've found in stores. I get mine in Sainsbury's, near the pasta)
Pine Nuts (I toast them in with the mushrooms for a few minutes)
Mushrooms
Spinach
Cheese Sauce:
Nutritional Yeast
Plant Milk
Vegan Cream:
Provamel
(stocked in Holland & Barrett sometimes)
Alpro
Black Pepper
Salt
Garlic Powder
Arrowroot Powder/Cornstarch
Gnocchi tip! As soon as they're all floating, they're done. That's how I cook them anyway. I often find the time on packets isn't exactly right, so I mostly judge by their floaty-ness.
ADJUSTING YOUR SAUCE...
Cheesier - more nutritional yeast
More Flavourful - more salt, pepper and/or garlic powder
Thicker - more arrowroot powder/cornstarch
Thinner, or more sauce needed - more milk
We begin with the entire carton of cream in a pan, then add everything else and adjust as we go.
Top the finished dish off with an extra sprinkle of black pepper ????????
Hope this is easy to follow, and if you make it I hope enjoy it!
PS. I thought I should include that I take a supplement called Veg1 from The Vegan Society.
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Music ????
End Screen Music: 'Fuel To Fire by Rani-Leigh Lindquist:
Epidemic Sound:
Quotes 1 - Anders Bothen
Lets Bounce - Gavin Luke
Frantic Tree House 2 - Bo Jarpehag
Lush Dreams - Anders Bothen
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