We’ve been eating vegan during the weekdays, and let me tell you, its been a change. I’ve been trying to create vegan recipes, and this one for vegan cannellini beans is my favorite.
With the holidays upon us, we wanted a way to feel on-track during the week and still enjoy all of the festivities.
Eating vegan five days a week was the perfect solution for us, and I think we’re going to continue this trend into the new year. So, expect more vegan recipes coming your way!
The biggest struggle I’ve found through this process is how to incorporate my favorite flavors into vegan recipes.
You guys know that I LOVE pasta and Italian food. After a few days of eating meat and dairy free, I had a craving for pasta with red sauce.
This recipe is the result. It’s very good, guys. Even if you’re eating meat and dairy, this is a delicious option for a quick and insanely cheap recipe.
You could use this for dinner, a side, or a meal prep option. Either way, this is a delicious and simple recipe that the whole family will love.
Vegan Cannellini Beans Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, chopped
- 1/2 tsp red pepper flakes
- 2 cans cannellini beans, drained and rinsed
- 1 small can tomato paste
- 1/4 cup vegetable broth or stock
- salt and pepper, to taste
- fresh basil
In a large saucepan, add olive oil over medium heat.
After a minute, add your chopped garlic. Cook until fragrant, about 3 minutes.
Add your red pepper flakes and cannellini beans to the pan. Stir well over low heat.
In a small bowl, mix the tomato paste with the vegetable broth/stock. This will help eliminate any tomato clumps and give you that saucy texture with the beans.
Add your tomato broth mixture to the pan. Stir well with the beans for about 2 minutes.
Remove from heat and season with salt and pepper to taste. Top with lots of fresh basil. Mangia!