It’s a vegetarian riff on the viral TikTok bowl with cottage cheese, roasted sweet potatoes, avocado, taco-seasoned ground beef, and a generous drizzle of hot honey.

I love sweet potatoes and black beans together, so I thought black beans would make the perfect swap-in for the ground beef. And it really is excellent!

The Story Behind the Recipe

Okay, I fully admit that I wasn’t really on board with the idea of a savory cottage cheese bowl. Did I wrinkle my nose the first time I saw a viral video pop up in my feed? Yes, yes I did.

But then I kept seeing it over and over again, and I thought, can this many people be wrong about these crazy-looking bowls?

So I dove in, except, as a vegetarian, I don’t do ground beef – so I swapped in some taco-seasoned black beans. And the truth is … it is actually really delicious. Super satisfying, super tasty, unbelievably filling.

And so, here I am sharing this vegetarian cottage cheese bowl!

Why You’ll Love This Vegetarian Cottage Cheese Bowl

• Tons of protein! As written, this recipe makes two huge cottage cheese bowls or three smaller reasonable-sized bowls. If you opt for the large-and-in-charge bowl, you’re looking at 33 grams of protein. For the smaller bowl, 1/3 of the recipe, it’s 22.
• Easy to meal prep: Just make the components ahead of time and keep them in your fridge for hearty cottage cheese bowls whenever you want them.
• Now vegetarians get to try the trend! If you’re a vegetarian or just looking for something leaner that doesn’t contain beef, now you can get in on the savory cottage cheese bowl trend!

Ingredient Info

• Roasted sweet potatoes: You’ll toss about 2 1/2 cups of diced sweet potatoes in olive oil, garlic powder, salt, and pepper, then roast them until caramelized and golden.
• Taco black beans: Just drain a can of black beans (but don’t rinse) and warm with a bit of taco seasoning.
• Cottage cheese: You can go with plain cottage cheese, but I find it really levels up these bowls to mix the cottage cheese with fresh lime juice, cilantro, and a bit of salt.
• Avocado
• Hot honey, crushed red pepper flakes, Tabasco sauce, and coarse sea salt to finish

Adaptations/Variations

• Squash it up: When fall rolls around, I can’t wait to swap the sweet potato for butternut squash.
• Make it vegan/dairy-free: I know they’re called cottage cheese bowls, but these bowls are also great without the cottage cheese. If you’re vegan, try a drizzle of pure maple syrup over the top (and extra crushed red pepper flakes)

How to Make Sweet Potato & Black Bean Cottage Cheese Bowls

1. First, roast the sweet potatoes.
2. Next, warm the black beans with the taco seasoning.
3. In a small bowl, mix the cottage cheese with the lime, cilantro, and salt.
4. Add cottage cheese to a large bowl and scoop in the black beans and sweet potatoes.
5. Nestle in the avocado.
6. Drizzle with hot honey.
7. Top with crushed red pepper flakes, a few dashes of Tabasco, a bit of coarse sea salt, and a touch of fresh cilantro if you’d like.

Whether you’ve seen the trend on TikTok or Instagram or not, I know this is a weird one! So I’m super curious what you think after you try it. Leave me a comment/review to tell me what you think! Have I finally lost it? Tell it to me straight; I can take it.

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Sweet Potato & Black Bean Cottage Cheese Bowl (a Vegetarian Version of the Viral Bowl)

Taco-seasoned black beans, roasted sweet potatoes, creamy avocado, lime-cilantro cottage cheese, and a generous drizzle of hot honey. A vegetarian version of the viral bowl! This recipe makes two large cottage cheese bowls or three smaller bowls.

Diet Gluten Free, Vegetarian

Keyword cottage cheese bowl, vegetarian cottage cheese bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 724kcal

Author Kare

Ingredients

Roasted sweet potatoes:

• 1 medium sweet potato about 3/4 pound or 2 1/2 cups; peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Taco-seasoned black beans:

• 14 ounces canned black beans drained but not rinsed; 1 can; 1 1/2 cups
• 2 teaspoons taco seasoning

Cottage cheese:

• 1 1/2 cups cottage cheese
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro minced
• 1/4 teaspoon kosher salt

For the bowls:

• 1 medium avocado diced
• 2 tablespoons hot honey
• crushed red pepper flakes
• 3-4 dashes Tabasco sauce optional
• salt to taste; I like a course finishing salt like Maldon sea salt flakes
• freshly ground black pepper

Instructions

Roast the sweet potatoes:

• Preheat oven to 400°F.
• Add sweet potatoes to a rimmed cookie sheet and drizzle with olive oil. Sprinkle the garlic powder, salt, and pepper over the top. Use a spatula or clean hands to toss the sweet potatoes until well-coated.
• Place in the oven and roast until tender and browned in spots on the outside, 20-25 minutes, stirring once while cooking.

Warm the black beans:

• Add the drained but not rinsed black beans to a skillet or saucepan. Stir in the taco seasoning. Cover and heat on low until warmed through. Remove from heat until ready to serve.

Mix up the cottage cheese:

• Add the cottage cheese to a small bowl. Add lime, cilantro, and 1/4 teaspoon salt. Stir until combined.

Assemble the bowls:

• Divide the beans between 2 or 3 bowls (makes two large bowls or three smaller but still generous bowls). Divide the cottage cheese, sweet potatoes, and avocado between the bowls.
• Drizzle hot honey over the top of each bowl. Sprinkle with additional salt if desired (especially the avocado), then sprinkle crushed red pepper flakes over the top, too. Add a few dashes of Tabasco if desired.
• Garnish with a little more chopped cilantro and serve.

Notes

As written, this recipe makes two large cottage cheese bowls or three smaller-sized bowls.

Nutrition

Serving: 1bowl | Calories: 724kcal | Carbohydrates: 88g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 2213mg | Potassium: 1677mg | Fiber: 24g | Sugar: 27g | Vitamin A: 16435IU | Vitamin C: 21mg | Calcium: 251mg | Iron: 5mg

More Protein-Powered Vegetarian Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Black Bean, Quinoa, & Sweet Potato Chili

The post Savory Vegetarian Cottage Cheese Bowl (with Sweet Potatoes & Black Beans) appeared first on Kitchen Treaty.

We’re loading up your classic vegetarian black bean chili with a wide variety of vegetables for a nutrient-dense, fiber-rich, super hearty chili situation, and I am there for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Black Bean Veggie Chili
• Ingredients
• How to Make Black Bean Vegetable Chili
• Tips for Success
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s said that you should strive for 30 plant-based foods per week for gut microbiome diversity (source). Even as someone who eats a lot of plant-based foods, this sounded to me like a pretty overwhelming goal. So I set out to create a few super veggie-heavy recipes that get me a good amount of the way there. With cilantro, avocado, and jalapeños as a garnish, this black bean vegetable chili has 13 different plant-based foods. In a single bowl!

I’ve created a lot of vegetarian chili recipes over the years. I think chili can be so super hearty without any meat, and the possibilities really are endless. For this chili recipe, I wanted to create one that was absolutely jam-packed with veggies. I even added potatoes! Which is, admittedly, a super weird ingredient for chili, but it works. If you’ve ever had Amy’s vegetarian chili in the can, they have (or had, I can’t find it now) a veggie chili that has potatoes in it, and it’s delicious, so I figured that was permission enough to go for it.

I tested a few iterations of this Black Bean Veggie Chili, eventually settling on the one that packed in the most veggies but still tasted amazing. I’m super in love with this homemade veggie-packed chili, and I hope you love it, too!

Why You’ll Love Black Bean Veggie Chili

• Tastes amazing. I tested this chili a lot until I finally settled on one that was full of flavor AND full of veggies for the perfect Black Bean Vegetable Chili.
• Feel-good chili! We’ve got a massive variety of veggies in a protein-packed vegetarian chili.
• Meal-prep and freezer friendly. Whip up a big batch and freeze some or just have it in the fridge to enjoy all week long. (Check out my post about ideas for using up leftover chili if you want ideas about how to mix it up!)

Ingredients

• Olive oil – For sautéing the first layer of flavor: The onion, bell pepper, carrots, and garlic.
• Onion – I tend to use a standard yellow onion for this black bean veggie chili, but sweet onion or red onion will work too.
• Red bell pepper – Any bell pepper will work. If you only have green, yellow, or orange, go for it! This chili recipe isn’t fussy that way.
• Carrots – For some added color and veggie love.
• Garlic – Three cloves, minced, which is about a tablespoon. In a pinch, you can substitute 1 1/2 teaspoons of garlic powder, but I prefer fresh garlic here.
• Chili powder, cumin, oregano, and smoked paprika – All of the spices add tons of chili flavor. We’ve got spiciness from the chili powder, earthiness from the cumin and oregano, and smokiness from the smoked paprika.
• Black beans – You’ll want three cans, or about 4 1/2 cups cooked black beans from scratch.
• Diced tomatoes – Canned diced tomatoes, here. I like to use fire-roasted diced tomatoes for the added touch of smoky flavor.
• Vegetable broth – You can get the boxed version, make it from bullion (which is more cost-effective), or make your own veggie broth.
• Potatoes – I like to use Yukon Gold potatoes for their buttery flavor (and because I don’t have to peel them!) Red potatoes or peeled Russet potatoes will work, too.
• Salt & pepper – The classic flavor enhancers!
• Broccoli – Tiny-diced broccoli florets bring brassica-level nutrition and add some pretty green color. I love broccoli in this black bean veggie chili!
• Corn – Frozen corn is the easiest to use in this recipe. I like to grab the fire-roasted corn for added smokiness.
• Fresh lime juice – For a hit of acid and bright flavor.
• Garnish – Avocado, sliced scallions, sour cream or vegan sour cream, shredded cheese, and/or fresh cilantro to top it off.

Tips for Success

• Level-up the spiciness, if you like. This is a fairly mild chili recipe (assuming you use mild chili powder). If you want a spicier chili, you can do one or more of the following:
  • Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
  • Use a spicier chili powder blend. 
  • Add 1/2-2 teaspoons cayenne pepper. 
  • Add a pinch of crushed red pepper flakes with the tomatoes and beans. 
  • Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking or pass it around so individuals can spice it up to their desired level.
• Freezer friendly: This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

I hope this Black Bean Veggie Chili achieves keeper recipe level in your house like it has in ours! It’s hearty, satisfying, veggie heaven.

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Crock Pot 3-Bean Chili
• Sweet Potato Quinoa Chili
• Instant Pot Chili
• Black Bean & Mango Chili
• Pumpkin Red Lentil Chili
• Black Bean Pumpkin Chili

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Black Bean Veggie Chili Recipe

This might be the most veggie-packed chili out there! We're talking carrots, broccoli, corn, bell pepper – even potato (trust me!) Easy to make and super freezer friendly. A new fave!

Course Main Course

Cuisine American

Keyword black bean chili, black bean vegetable chili, black bean vegetarian chili, black bean veggie chili

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 463kcal

Author Kare

Ingredients

For the black bean veggie chili

• 1 tablespoon olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper chopped; about 1 cup
• 2 medium carrots diced; about 1 cup
• 3 cloves garlic minced; about 1 tablespoon
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 3 15-ounce cans black beans drained but not rinsed [3 15-ounce cans]
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2-3 medium Yukon gold potatoes scrubbed and diced small; about 2 cups
• 1 teaspoon kosher salt plus more, to taste
• 1/2 teaspoon freshly ground black pepper plus more, to taste
• 1 cup broccoli florets diced small
• 1 cup frozen corn I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do
• 1/2 lime squeezed

Optional toppings

• sour cream or vegan sour cream
• shredded cheddar or Monterey Jack
• fresh cilantro
• sliced jalapeños
• lime wedges for squeezing over the top
• chopped red onion, sweet onion, or scallions
• diced avocado

Instructions

• Set a large soup pot or Dutch oven over medium-low heat. Add the olive oil. When hot, add the diced onion, red bell pepper, and carrots. Saute, stirring occasionally, until tender, 5-6 minutes.
• Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring frequently, for another minute.
• Stir in the beans, tomatoes, vegetable broth, potatoes, salt, and pepper. Increase heat to high and cook, stirring, until the chili comes to a boil. As soon as it comes to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
• Stir in the broccoli and frozen corn and cook for an additional 10 minutes.
• Taste and add more salt and pepper if desired (I add another teaspoon of salt at least, but I like things on the salty side, so I like to keep the salt content modest so you can adjust to taste.) Squeeze the lime over the top. Serve with assorted toppings.

Notes

As written, this is a mild chili recipe. If you want a spicier chili, here are some ideas.

• Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
• Use a spicy chili powder blend. 
• Use 1/2-2 teaspoons cayenne pepper. 
• Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans. 
• Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

Nutrition

Calories: 463kcal | Carbohydrates: 30g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 406mg | Potassium: 1493mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 10mg

The post Black Bean Veggie Chili Recipe appeared first on Kitchen Treaty.

With tons of protein, fiber, and vitamins, this vegetarian full English breakfast is going to power up your day like no other breakfast! I fully admit this is not a super simple, easy breakfast. There are a lot of components! It does come together pretty quickly, but in my opinion, it’s more of a weekend or special occasion breakfast.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make a Vegetarian English Breakfast
• Tips for Success
• More Hearty Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last spring, we were lucky enough to get to spend a week in London. Oh my gosh – London is NOT overrated. What a great city!

One day, we had tickets to tour the inside of Buckingham Palace (which was so cool!) We decided to start out early by hitting a cafe in Kensington, then taking a stroll across Hyde Park toward our tour at Buckingham.

I started researching cafes, and came across one called Ffiona’s. One of our dogs is named Fiona – just one F, but we still had to go. It was a cute, quirky little cafe with the best breakfast I’ve ever had! Seriously. I ordered their vegetarian English breakfast with warm havarti cheese, perfect eggs, grilled toast, tangy beans, creamy avocado … oh my gosh. SO GOOD.

I live in the U.S., nowhere near London (sadly), so obviously I needed to recreate this amazing vegetarian English breakfast experience at home. AND obviously I needed to share it with you!

Ingredients

• Hashbrown patties – In the UK, they seem to use these triangular hash brown patties that are delicious! I’ve not been able to find them in the US, but frozen hash brown patties that are found in the freezer section of most grocery stores (Trader Joe’s has a good one) work great.
• Baked beans – You can grab canned vegetarian baked beans at the store, or try my vegetarian skillet baked beans for an easy homemade version.
• Olive oil – For frying the toast + sautéing the mushrooms + cooking the halloumi, eggs, and tomato.
• Bread – I like to use sourdough, but your favorite rustic bread will do just fine.
• Mushrooms – I prefer plain old white button mushrooms, but cremini mushrooms are great too.
• Tomato – For English breakfasts, tomatoes are cut in half and cooked briefly in the skillet to slightly brown and warm the tomato.
• Halloumi – Halloumi cheese is a salty, hard cheese that keeps its shape when warm. It’s the perfect addition to an English breakfast.
• Eggs
• Avocado
• Salt & pepper – to taste.
• Parsley – Optional, but makes a pretty garnish.

Adaptations/Variations

• Vegan English Breakfast – Omit the halloumi and eggs.
• Gluten-Free English Breakfast – Leave off the toast or use GF bread.

Tips for Success

• Prep ahead. Once you start cooking things in the skillet, the process goes quickly.
• Start the hash browns first. For us, those take the longest to cook.
• Use a nice, roomy nonstick skillet to accommodate everything.

I hope this Vegetarian English Breakfast satisfies that full traditional English breakfast craving, but without the meat! For me, it definitely hits the spot. Though I’ll be honest, I’d rather be eating it in London … but I’ll take what I can get!

More Hearty Breakfast Recipes

• Protein-Packed Vegan Bowl
• Banana Oat Blender Pancakes
• Muesli
• Black Bean Breakfast Scramble

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Vegetarian Full English Breakfast Recipe

A meatless version of the traditional super-hearty English breakfast! No sausage or bacon, instead we have salty warmed halloumi cheese, avocado, and vegetarian baked beans – among all of the other elements of the classic English breakfast. Perfect for long, lazy weekend mornings or special occasions.

Keyword vegetarian english breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Calories 859kcal

Author Kare

Equipment

• 2 large serving plates or platters
• 1 large non-stick skillet

Ingredients

• 2 hashbrown patties here in the U.S. Trader Joe's hash brown patties are a pretty good substitute for British triangular hashbrowns
• 2 cups baked beans approx 1 [15-ounce] can or homemade
• 4 tablespoons olive oil divided
• 2 slices sourdough bread or another favorite artisan bread
• 6 white button mushrooms sliced; about 1 cup
• 1 tomato halved horizontally
• 4 slices halloumi cheese about 4 ounces or half a block cut into 1/2-inch slices
• 2 eggs
• 1/2 avocado sliced
• salt & pepper
• chopped parsley optional, for garnish

Instructions

Bake or air-fry the hash brown patties

• I start this first because they usually take the longest. Go by the package instructions. We use Trader Joe's hash brown patties which we air-fry at 400°F (205°C) for 14 minutes.

Warm the beans

• Place the beans in a small saucepan over low heat to warm them. Remember to stir them occasionally.

Make the rest of the breakfast

• Set a large non-stick skillet over medium heat. Add two tablespoons of olive oil. Add the bread to the skillet and cook on both sides, flipping, until toasty and golden. Set out two plates and place one piece of toast on each plate.
• Add another tablespoon of olive oil. Saute the mushrooms along with a pinch of salt for about 3 minutes until they begin to soften. Move them aside, and place the tomatoes sliced-side down in the skillet. Put the lid on the pan. Cook for 2-3 more minutes until the tomatoes are lightly browned and warmed through. Divide the mushrooms and tomato between the two plates.
• Fry the halloumi on each side for 1-2 minutes until golden. Place two slices on each plate.
• Scoop the warm beans into the middle of each plate.
• Add the last tablespoon of olive oil to the skillet. Fry the eggs to your liking (for photos sunny-side up would be great). Arrange an egg on each plate.
• Add the sliced avocado to each plate.
• Sprinkle the egg, avocado, and veggies with salt and pepper. Add a little bit of parsley for garnish if desired. Serve.

Nutrition

Serving: 1plate | Calories: 859kcal | Carbohydrates: 93g | Protein: 29g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 181mg | Sodium: 1510mg | Potassium: 1504mg | Fiber: 20g | Sugar: 6g | Vitamin A: 823IU | Vitamin C: 20mg | Calcium: 207mg | Iron: 8mg

The post Vegetarian Full English Breakfast Recipe appeared first on Kitchen Treaty.

But they’re often made with bacon, and for a vegetarian, that’s a hard no. For this recipe, I wanted to be able to make baked beans quickly, starting out with canned beans, along with some vegetarian ingredients for the saucy situation.

The sauce simmers in a skillet, then the whole thing is placed in the oven to bake until perfect. These skillet baked beans are easy AND super good!

Table of Contents

• The Story Behind the Recipe
• Skillet Baked Beans Ingredients
• Adaptations/Variations
• How to Make These Vegetarian Baked Beans
• Tips for Success
• More Vegetarian Baked Beans Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve created a few vegetarian baked bean recipes over the years, but for this one, I wanted something nice, easy, and fast in comparison to other baked beans recipes. I wanted to be able to take a couple of cans of already-cooked beans and transform them into tasty, saucy vegetarian baked beans.

Ever since spending a few days in London last year, I’ve been mildly obsessed with the idea of baked beans for breakfast. English breakfasts often include a pile of baked beans, and I think they’re such a brilliant breakfast food. Protein + fiber? Count me in!

But baked beans can take awhile to make! They often start out with a bag of dried beans and that takes a long time to cook. Usually we’re talking several hours from start to finish. They’re great, but I wanted something that took less time and started with already cooked beans, but was more homemade than just opening a can of baked beans.

Skillet Baked Beans Ingredients

• Olive oil – For sauteing the veggies.
• Onion – I usually grab the standard yellow onion, but any onion will do.
• Green bell pepper – Adds sweet peppery flavor and some nutrients, too.
• Garlic – Because garlic is ALWAYS a good thing!
• Ketchup – Feel free to use your favorite brand.
• Veggie broth – Grab some from the store or make your own vegetable broth.
• Brown sugar – Adds a nice bit of sweetness.
• Worcestershire sauce – Be sure to grab vegetarian Worcestershire sauce if that’s important to you. Traditional Worcestershire usually contains anchovies.
• Dry mustard, smoked paprika, and cayenne pepper – Add tangy, smoky, and spicy notes, respectively.
• Salt & pepper – Adjust according to your personal taste.
• Navy beans – Two cans, drained and rinsed.

Adaptations/Variations

• For sweeter beans a’la Boston Baked Beans, add a couple of tablespoons of dark (not blackstrap) molasses.
• Baked Cannellini Beans – Swap in larger cannellini beans for a different spin. Many other beans are delicious, too!

Tips for Success

• For saucier baked beans, add more vegetable broth. It’s fine to add this at the end of baking. Just stir it right into the warm beans.
• For spicier baked beans, double or even triple the cayenne pepper.

I hope these shortcut baked beans hit the spot for you when you’re craving a baked bean fix! I love how they incorporate veggies and fresh flavors, which to me makes them taste so much better than canned. Yet when you use canned beans instead of dried, it drastically cuts down on cooking time. It’s kind of a nice go-between between an hours long recipe from dried beans and just opening a can.

More Vegetarian Baked Beans Recipes

• Slow Cooker Vegetarian Boston Baked Beans
• Maple Miso Baked Beans
• Slow Cooker Curry Baked Beans
• Slow Cooker Pumpkin Baked Beans

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Vegetarian Skillet Baked Beans (from Canned Beans) Recipe

This fast and easy shortcut recipe for vegetarian baked beans is so delicious! Tender navy beans simmered in a tangy, smoky, slightly sweet sauce … not much better than that.

Keyword skillet baked beans, vegetarian baked beans

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 70kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced small, about 1 cup
• 1/2 green bell pepper diced small, about 1 cup
• 2 medium cloves garlic minced
• 1/2 cup ketchup
• 1 cup low-sodium vegetable broth
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt plus more if desired
• 1/4 teaspoon freshly ground black pepper
• 2 15-ounce cans navy beans drained

Instructions

• Preheat the oven to 375°F.
• Place a large oven-safe skillet over medium heat. You'll want a skillet that's at least 8-inches in diameter; I use a cast-iron skillet. Add the 1 tablespoon olive oil. When hot, add the 1 cup each onion and green pepper and saute until tender, 5-6 minutes. Add the 2 cloves minced garlic and saute an additional minute.
• Reduce heat to low and add the 1/2 cup ketchup, 1 cup vegetable broth, 2 tablespoons brown sugar, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well-combined, then drain the two cans of navy beans and stir them in.
• Transfer the skillet to the oven (I like to place it on top of a baking sheet to insure against any spills) and bake about 30 minutes, until thickened and slightly browned around the edges. Serve.

Notes

Store leftovers in an airtight container for up to 3 days. Warm in the microwave or on the stovetop. 

Nutrition

Serving: 1cup | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 597mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 0.4mg

The post Easy Vegetarian Skillet Baked Beans (from Canned Beans) Recipe appeared first on Kitchen Treaty.

This Vegetarian Navy Bean Soup (made with a bag of dried navy beans!) is full of creamy beans, smoky flavor, and comforting vibes. It’s a meatless riff on classic navy bean soup, which traditionally uses ham – but I’ve replaced that smoky flavor in a couple of ways for a fully vegetarian, fully delicious navy bean soup recipe. And I’m pretty much in love!

The Story Behind the Recipe

Growing up, my Mom often made navy bean soup with a big ol’ ham hock. It was smoky and nourishing and delicious! But I’ve been a vegetarian for over 20 years now, so that soup just hasn’t been on my radar in adulthood.

But as I’ve been moving toward trying to curtail our grocery bill (grocery bills, ahhhhhhhhhhhhhhghhhhh, am I right?), navy bean soup popped into my head. And I decided I needed to recreate this nostalgic childhood fave, but I wanted a navy bean soup without ham.

I’ve been developing vegetarian recipes for awhile now, so I have a few secrets up my sleeve for replicating the smoky, umami flavors that ham, bacon, and the like can bring to a recipe. So I whipped out my tricks and went to work, eventually creating a smoky, satisfying navy bean soup that, in my humble opinion, rivals my Mom’s. I love this soup so much!

Why You’ll Love This Vegetarian Navy Bean Soup Recipe

There really is just something super satisfying about transforming a full bag of beans into a nourishing soup. This Vegetarian Navy Bean Soup definitely proves the point!

This navy bean soup recipe is:

• Very freezer friendly. We regularly keep a batch of this vegetarian navy bean soup in our freezer for quick and easy weeknight meals.
• Easy to prep. Yes – the cooking time is long! But the actual prep is super easy.
• Hearty and satiating – And the comfort food vibes are off the charts!
• Super frugal! Bags of dried beans are one of the lowest-price food items around. (Keep scrolling for the price breakdown!)

How Much Does this Navy Bean Soup Cost?

If you’re anything like me, grocery store prices hurt these days. So I love that I can make a huge pot of nourishing soup for only $6. I live in a high cost of living area of the U.S., and this is what I pay for my ingredients for this white bean soup:

• Bag of beans: $1.89
• Olive oil: .10
• Onion: $1
• Carrots: .75
• Celery: .30
• Garlic: .25
• Spices: .25
• Parmesan rind: $1
• Parsley: .50
• Total: $6.04. Not too shabby!
• This soup recipe serves about 8 people, so that works out to around 75 cents per serving. Love it.

Ingredient Details

• Navy beans – You’ll want one pound (one bag, or about two cups) of dried navy beans, soaked.
• Olive oil – For sautéing the aromatic veggies & spices.
• Onion, carrots, and celery – That magical mirepoix, the flavor base of so many delicious soups (for a reason!)
• Garlic – Four cloves!
• Cumin, dried thyme, and smoked paprika – This combo of seasonings adds smoky, earthy, and herbal notes that lend so much flavor to this navy bean soup. Smoked paprika, especially, helps to replace the smoky flavors that ham usually brings to the traditional version of this soup.
• Water – I love that this bean soup doesn’t need vegetable broth; instead, you just need plain old water. The long cooking time + inclusion of typical broth ingredients like carrots, celery, and onion basically ensures that this soup makes its own broth as it simmers, so I’ve found it’s really not needed. Not having to use broth or stock makes this an extra budget-friendly meal.
• Parmesan rind – Simmering a Parmesan rind with soup adds so much salty, umami flavor. However, if you prefer to make a fully vegan version of this navy bean soup, you can leave the Parm rind out. I’ve tested it both ways, and while I do prefer the deep flavor of the soup with the Parmesan rind, the vegan version without the rind is excellent, too.
• Salt & pepper
• Parsley – I like to finish this soup with some fresh parsley to add a bright herbal note (plus it just looks pretty!)
• Garnish – I like to top my vegetarian navy bean soup with a drizzle of olive oil, shredded Parm, a bit of fresh parsley, and a sprinkle of crushed red pepper flakes.

Adaptations/Variations

• Vegan/dairy-free navy bean soup: Simply omit the Parmesan rind. I’ve tested this soup without it, and it’s still delicious!
• Meat option: If the carnivores in your house are craving some meat, you can add some diced, shredded chicken or chopped ham to their portions. Topping with some smoky diced bacon would be nice, too.

Tips for Success

• Don’t skip the soak. There are conflicting reports about how necessary it really is to soak your beans, but for this recipe, it’s important if only because the beans will cook faster.
• Don’t rush the cooking time. The long simmer makes a thick and hearty soup with tender, creamy beans.

I hope you find this Vegetarian Navy Bean Soup to be as hearty and satisfying as we do! I love how frugal it is, how easy it is to make, and it tastes even better the next day!

More Hearty Bean Soup Recipes

• Creamy White Bean Soup
• Bean Without Bacon Soup
• Jalapeño Black Bean & White Bean Soup
• Black Bean & Butternut Squash Soup
• Ribollita
• Pasta e Fagioli

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Vegetarian Navy Bean Soup Recipe

Transform a bag of white navy beans into a delicious and nourishing smoky + creamy soup – no ham necessary! I love to make this soup on Sunday when I have plenty of time to simmer a giant pot of soup on the stove. Then it feeds us all week long!

Keyword navy bean soup, vegrtarian navy bean soup

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 300kcal

Author Kare

Equipment

• 1 large Dutch oven or soup pot 6 quarts or larger

Ingredients

• 1 pound dried navy beans 2 cups
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 carrots diced [1 cup]
• 1 celery stalk diced [1/2 cup]
• 4 cloves garlic minced
• 2 teaspoons cumin
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 10-12 cups water
• 1 Parmesan rind
• 2 teaspoons kosher salt plus more to taste
• 1/2 teaspoon freshly ground black pepper plus more to taste
• 1/4 cup fresh parsley minced

For serving

• olive oil drizzled over the top
• parsley
• crushed red pepper flakes
• shredded Parmesan

Instructions

Soak the beans

• Place the beans in a large bowl and add water. Let soak overnight. You can also quick-soak the beans by bringing them to a boil, letting boil for 2 minutes, then removing from the heat, covering, and letting sit for at least 1 hour.

Prepare the soup

• Set a large Dutch oven or soup pot over medium heat. Add the olive oil. When hot, add the onion, celery, and carrots. Saute until tender, 5-6 minutes. Add the garlic, cumin, thyme, and smoked paprika. Saute for an additional minute.
• Drain the pre-soaked beans and add those to the pot along with 10 cups water and the Parmesan rind. Stir to combine. Increase heat to high and bring to a boil, stirring occasionally, then reduce to a simmer.
• Simmer uncovered 1 1/2 to 2 hours, stirring occasionally, until the navy beans are fully tender and starting to fall apart and you have a nice, thick soup. Add 1 or 2 more cups water if the soup starts to dry out toward the end of cooking.
• Stir in the parsley, salt and pepper. Add more salt and pepper to taste, if desired.

Serve

• Ladle into bowls and top with a drizzle of olive oil, shredded Parmesan, additional parsley, and crushed red pepper flakes if desired.

Notes

* Prep time does not include soaking time for the beans. 

Storage notes

• Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave, splashing in a bit of water or veggie broth if needed to thin it out.
• This soup also freezes well. Place in a freezer bag or freezer-safe lidded storage container and freeze for up to 3 months. Transfer to the fridge overnight to thaw then reheat on the stove or in the microwave. 

Nutrition

Serving: 2cups | Calories: 300kcal | Carbohydrates: 51g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.1mg | Sodium: 820mg | Potassium: 1035mg | Fiber: 20g | Sugar: 5g | Vitamin A: 3792IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 5mg

The post Vegetarian Navy Bean Soup Recipe (with Dried Beans) appeared first on Kitchen Treaty.

My version of Ribollita Toscana is made with lots of veggies, white beans, sometimes chickpeas (which are not traditional but a nice addition), broth, tomatoes, and kale. Lots of Tuscan kale. The soup simmers with a parmesan rind, which adds so much flavor, then, it’s all thickened up with toasty sourdough cubes and topped with a bunch more.

Get your spoons ready. You’re going to want to dig in to a bowl of this vegetarian ribollita immediately!

Table of Contents

• What Is Ribollita?
• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Ribollita
• Tip for Success
• More Hearty Italian Soup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

What Is Ribollita?

Ribollita, also known as Ribollita Toscana (or Tuscan Ribollita) is a thick and rustic Italian soup made with beans and veggies, and thickened with leftover bread. It’s cozy, highly flavored, and hearty. And, if you hadn’t guessed, I’m a huge fan.

The word “ribollita,” pronounced “REE-boh-LEE-tah,” literally translates to “reboiled.” Traditionally, it’s made with leftover soup (like minestrone), boiled together with day-old bread to transform it into a new, hearty, nourishing dish. (source)

Tuscan Ribollita is so delicious that in the U.S., it’s often created as the star dish, not an afterthought of leftovers. And that’s what we have here! Whenever I have a half a loaf of sourdough sitting on the counter, on the verge of being neglected, I turn to this ribollita recipe.

The Story Behind the Recipe

I’ve been working on this particular ribollita recipe for years! It’s not that it was overly complicated (quite the contrary), it was just that I would never quite get around to finishing the recipe and photographing it.

Every few months, I’d pull out the draft recipe, dust it off, make a batch, enjoy multiple bowls of coziness, and take notes. And every few months, I’d fall more and more in love with this Tuscan treasure.

The last time I made this Ribollita Toscana recipe, I decided it was finally time already to get this wonderful rustic soup out there into the world.

Ingredients

• Sourdough bread – Any rustic bread will work, but I’m partial to sourdough. You’ll want about half a loaf, around 8 cups of bread cubes.
• Olive oil – For toasting the bread cubes, sautéing the veggies, and I also like to drizzle it over the top, too.
• Onion, carrots, and celery – The classic mirepoix base is the first building block for the backbone of flavor in this Ribollita Toscana.
• Garlic – A must!
• Thyme & rosemary – You can use fresh or dried herbs. This time of year, in the heart of winter, I used dried.
• Vegetable broth – I prefer low-sodium vegetable broth. Make your own homemade vegetable broth using your slow cooker (it’s so easy!) or grab a box from the store.
• Tomatoes – One can crushed tomatoes.
• Beans – For this recipe, I suggest one can of cannellini beans and one can of chickpeas. If you want a more traditional ribollita, leave out the chickpeas and use two cans of cannellinis.
• Kale – Traditionally, Tuscan kale is the type of kale you’ll find in ribollita. This deep blue-green kale is also known as dinosaur kale or lacinato kale. It’s totally fine to swap in another type of kale if you want, though.
• Parmesan cheese – Just as in my minestrone recipe, I like to simmer the soup with a Parmesan rind for max flavor. For a vegan version, you can leave out the Parmesan and the soup still has plenty of flavor without it (or stir in a bit of nutritional yeast to get that lovely added bit of umami flavor!)
• Salt & pepper – Adjust as needed.
• Crushed red pepper flakes – Just a pinch adds a welcome touch of heat.
• Red wine vinegar – I like to finish my ribollita with a splash of red wine vinegar which really brightens and brings out the varied flavors. If you don’t have vinegar or don’t want to use it, it’s okay – the soup will still be great!

Adaptations/Variations

• Vegan option: The only non-vegan ingredient in this Ribollita is Parmesan. Just leave it out or use a dairy-free parm substitute.
• Sub in spinach instead of kale: If you don’t love kale or just don’t have any on hand, spinach makes a nice substitute. It’s not as traditional as Tuscan kale, but just as lovely!

How to Make Ribollita

First, you’ll want to toast your bread. Add the bread to a large baking sheet and drizzle with olive oil. Toss to distribute the oil, then sprinkle the salt over the top. Bake until golden and crisp.

While the bread bakes, assemble your soup. You’ll start with sauteeing your onion, carrots, and celery, then you’ll add the garlic and herbs.

Stir in the broth, tomatoes, beans, chickpeas, Parmesan rind, some salt and pepper, and the crushed red pepper, then simmer for about 20 minutes to allow the flavors to develop and mingle together gloriously.

After it has simmered, dig out the parmesan rind and discard it; it’s done its job! Stir in the kale just until wilted, then remove the ribollita from the heat.

Stir in the red wine vinegar and a couple of cups of the bread, then let the soup sit for a few minutes, stirring every once in awhile. This helps the bread soften and become one with the soup! Taste your ribollita soup – does it need more salt and pepper? Now’s the time to add it!

Now, it’s time to serve! Scoop ribollita into bowls and top generously with more breadcrumbs. I like to add lots of Parmesan and a drizzle of olive oil, and sometimes a bit of parsley for added color.

Tip for Success

• Let the soup “rest” – I find the off-heat time, when you allow it to cool a bit and let the bread hunks soften in the soup, really helps develop the flavors. Plus, the soup isn’t so piping hot when you serve it that you forget to taste it!

I hope Ribollita Toscana becomes a new vegetarian staple for you and your family! We absolutely love ribollita – it’s so cozy, nourishing, and hearty on a cold winter’s night.

More Hearty Italian Soup Recipes

• Vegetarian Minestrone
• Creamy White Bean Soup
• Hearty Tuscan White Bean Stew
• Pasta e Fagiole

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Tuscan Ribollita

Ribollita is a hearty, rustic Tuscan vegetarian soup traditionally made with leftover soup added to a big pot and thickened with leftover bread. This version is elevated from leftover status, made from the start with veggies, kale, lots of beans, and sourdough bread for a thick, full-of-flavor soup that is rib(ollita)-stickingly good! (Don't be intimidated by the long list of ingredients – it's actually quite simple and easy to make!)

Keyword ribollita, ribollita toscana, tuscan ribollita

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 298kcal

Author Kare

Ingredients

For the bread chunks:

• 7-8 cups sourdough bread chunks about 1/2 loaf, cut or torn into approx. 3/4-inch pieces
• 2 tablespoons olive oil
• 1/4 teaspoon kosher salt

For the ribollita:

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced, about 1 cup
• 2 medium carrots peeled and diced, about 1/2 cup
• 1 stalk celery diced, 1/4 cup
• 3 medium cloves garlic minced
• 1 teaspoon dried thyme or 2 teaspoons fresh
• 1/2 teaspoon dried rosemary or 1 teaspoon fresh
• 4 cups low-sodium vegetable broth
• 15 ounces crushed tomatoes
• 15 ounces cannellini beans 1 can; 1 1/2 cups; drained and rinsed
• 15 ounces chickpeas 1 can; 1/2 cups; drained and rinsed [or substitute another can of cannellini beans]
• 1 Parmesan rind
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/8 teaspoon crushed red pepper flakes
• 1 bunch Tuscan kale ribs removed, torn or cut into 1-2 inch pieces, 3-4 cups packed
• 1 tablespoon red wine vinegar

For serving:

• drizzle of olive oil
• grated parmesan
• minced parsley

Instructions

• Preheat oven to 250 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper (not required, but makes for easy clean-up). Add the bread in a single layer. Drizzle with 2 tablespoons olive oil and toss with your hands to help distribute. Sprinkle on 1/4 teaspoon kosher salt. Place in oven and bake until bread just begins to crisp and turn golden, 20-25 minutes.
• While the bread chunks bake, make the soup. Place a medium dutch oven or soup pot over medium-low heat. Add the 2 tablespoons olive oil. When hot, add the onion, carrots, and celery. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, thyme, and rosemary and cook, stirring frequently, for one minute. Add the broth, tomatoes, beans, chickpeas, Parmesan rind, 1/2 teaspoon kosher salt, 1/4 teaspoon ground pepper, and 1/8 teaspoon crushed red pepper. Increase heat to high and bring to a boil. Reduce heat to medium-low to simmer uncovered, stirring occasionally, until slightly thickened and the flavors have had a chance to develop, about 20 minutes.
• Remove the parmesan rind and stir in the kale. Cook until wilted, 1-2 minutes.
• Remove the soup from heat and stir in the red wine vinegar and 2 cups of the bread chunks. Let the soup sit for 5-10 minutes, stirring occasionally to help the bread distribute and thicken the soup. Taste and add more salt and pepper if desired.
• Top individual servings with more bread hunks, lots of grated Parmesan, minced parsley if desired, and a generous drizzle of good olive oil.

Notes

Storage notes:

Keep leftover soup in an airtight container in the fridge for up to 3 days. Keep the bread cubes in an airtight container at room temp. Warm individual servings on the stovetop or in the microwave, then top with bread cubes, cheese, and a drizzle of olive oil. The leftovers are even tastier!

Vegan option:

The only non-vegan ingredient in this Ribollita is Parmesan. Just leave it out or use a dairy-free parm substitute.

Nutrition

Serving: 1g | Calories: 298kcal | Carbohydrates: 41g | Protein: 12g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 558mg | Potassium: 505mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3591IU | Vitamin C: 10mg | Calcium: 117mg | Iron: 5mg

The post Tuscan Ribollita Recipe appeared first on Kitchen Treaty.

The fact that it comes together quickly and easy in a single pan is a bonus! We love this vegetarian chili mac – and I think (hope!) you will too.

When I tell you I’ve been working on this One-Pot Vegetarian Chili Mac recipe for YEARS, I’m not exaggerating! It’s not that vegetarian chili mac is a complicated recipe, it’s just that it took me a bit of time, moving away from it and coming back to it, and then finally several chili mac dinners over the past couple of years – to get it just right.

The result is a perfectly cheesy chili mac recipe that’s super hearty – and delicious! – despite its meatless status.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This One-Pot Vegetarian Chili Macaroni
• Vegetarian Chili Mac Ingredients
• Adaptations/Variations
• How to Make One-Pot Vegetarian Chili Mac
• Tips for Success
• Can I Freeze Chili Mac?
• More One Pot Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created a vegetarian chili mac recipe over a decade ago for another website, and always wanted to circle back around to it, because something about it didn’t feel quite perfect. I felt like I used a bit too much chili powder to make up for the fact that it was a relatively quick recipe – there wasn’t much time for the flavors to all develop. I also suggested cooking the pasta in a separate pan, which felt like a step we might not have to make – couldn’t the pasta cook up in the pan right with the chili?

I added this one back into my “recipes I’m developing” folder, and over the past couple of years, I’ve been making vegetarian chili mac for dinner every few weeks, until I got it just right.

My first goal was to make this a one-pot chili mac without having to cook the pasta separately. I took a cue from Recipe Tin Eats’ chili mac recipe, where she cooks the pasta right in the pan with everything else, after browning the ground beef.

I added the broth and macaroni right to the pan, and, yay! Easy peasy vegetarian chili mac in one pot.

This method has bonus of time, which turns out to be a win-win. The extra 10 minutes or so that it takes the pasta to cook also allows the chili flavors to develop without having to go overboard on the chili powder.

My first recipe called for 2 tablespoons of chili powder. This one takes more like 2 teaspoons. (I think it’s perfect this way, but if you want more chili powder, go for it!)

Why You’ll Love This One-Pot Vegetarian Chili Macaroni

Well, first of all, this vegetarian chili mac tastes amazing! It’s hearty and a little spicy and cheesy. Total comfort food.

If you’re feeding meat-eaters, I’m willing to bet they won’t miss the ground beef that you find in traditional chili mac recipes. My resident meat-eater is a huge fan of this vegetarian chili mac. But I have provided an easy option to give this the one-dish-two-ways treatment, for half vegetarian chili mac and half with meat.

I use two cans of beans for some extra heartiness and protein, and I think that it’s the perfect pasta-to-bean ratio.

I’m willing to bet you’ll also love how easy this one-pot vegetarian chili mac is to make! The one-pan preparation is so satisfying, and half the time is hands-off. Just enough time to whip up a salad or easy veggie side.

Vegetarian Chili Mac Ingredients

• Kidney beans – I use two cans of cooked kidney beans in this vegetarian chili mac. I like that they’re big and hearty and even a little – dare I say – meaty. I also feel like using two cans instead of one provides the perfect bean-to-pasta ratio.
• Pasta – I like to use classic elbows in my chili mac, but other medium tubular pasta shapes work great too. Penne is great!
• Crushed tomatoes – I prefer my chili mac without any chunks of tomatoes, but if you like it that way, feel free to sub in some diced tomatoes. Fire-roasted diced tomatoes would be great.
• Veggie broth – I like to use low-sodium vegetable broth to better control my salt levels.
• Onion & green pepper – These veggies add flavor and some nutrients. Win-win!
• Garlic – Garlic + chili flavors = a must.
• Oregano, chili powder, and cumin – The chili trifecta.
• Cheese – I like to use sharp cheddar in my chili mac recipe. Feel free to use medium or mild if you prefer.
• Salt & pepper – adjust to your liking.

Adaptations/Variations

Dietary Adaptations:

• Vegan Chili Mac & Cheese – Leave out the cheese, or swap in a vegan cheese that melts well.
• Meaty Chili Mac & Cheese – After sauteeing the veggies and garlic, add lean ground beef and cook until no longer pink. Continue with the recipe.
• One Dish Two Ways – Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.
• Gluten-Free Vegetarian Chili Mac – Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Ingredient Substitution Ideas:

• Change up the beans: Feel free to use your favorite beans, or swap one can of kidney beans for another! I’ve used black beans, cannellini beans, and chili beans. All good!
• Use whole wheat pasta: Sometimes I sub in a whole grain pasta for a heartier veg chili mac. Also excellent!

How to Make One-Pot Vegetarian Chili Mac

It’s simple! First, sauté your onion and green pepper until tender. Add the garlic and oregano, and sauté for another minute. Then, add the chili powder and the cumin and cook, stirring, until the veggies are coated and the dish is nice and aromatic.

From there, add the tomatoes, beans, veggie broth, and pasta. Cook until the pasta is tender, then add some of the cheddar cheese, stirring until melted. Top with more cheddar and scallions and cilantro if you like.

That’s it! I told you this One Pot Vegetarian Chili Mac was easy. 😊

Tips for Success

• Add sugar if it’s tasting acidic: Some canned tomatoes are rather acidic; if you find your chili mac is tasting acidic, I recommend stirring in a teaspoon or two of granulated sugar or honey. Sounds weird, but it does an amazing job of taming the acidity and rounding out the flavors!
• Add more broth if needed: If your pasta hasn’t cooked through but your chili mac is getting dry, splash in some more broth, a little at a time, until cooked through.

Can I Freeze Chili Mac?

Yes! Now I will say, freezing, thawing, and reheating pasta dishes can make pasta a bit mushier than you might like. So keep that in mind.

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

More One Pot Pasta Recipes

• One-Pot Pasta Primavera
• One-Pot Pasta Florentine
• One-Pot Creamy Pumpkin Pasta
• Vegetarian Pasta e Fagioli

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One-Pot Vegetarian Chili Mac

This hearty, saucy, and cheesy chili mac is comfort food nirvana! It comes together quickly and easily in a single pan, perfect for weeknight dinners.

Course entree, Main Course

Keyword one pot chili mac, one pot vegetarian chili mac, one pot vegetarian chili mace, vegetarin chili mac and cheese

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6

Calories 392kcal

Author Kare

Equipment

• 1 large skillet

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 1 small green bell pepper diced; about 1 cup
• 2 medium garlic cloves minced
• 1/2 teaspoon dried oregano
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 14 ounces crushed tomatoes 1 can
• 2 cups low-sodium vegetable broth
• 15 ounces kidney beans, drained and rinsed 1 can
• 8 ounces elbow macaroni pasta 2 cups
• 1/2 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste
• 1 1/2 cups sharp cheddar cheese shredded

Instructions

• Set a large pan over medium-low heat and add the olive oil. When hot, add the onion and bell pepper along with a little pinch of salt. Cook, stirring occasionally, until soft and tender, about 7 minutes.
• Add the garlic, oregano, chili powder, and cumin. Cook, stirring frequently, until fragrant, about 1 minute.
• Add the crushed tomatoes, broth, beans, macaroni, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine.
• Increase the heat to high, until boiling, then reduce the heat to a simmer.
• Cook, stirring frequently to keep the pasta from sticking, until the pasta is just tender, about 12 minutes. If the mixture gets very dry, splash with a little more veggie broth.
• Remove from heat and stir one cup of the cheese, until melted. Taste and add more salt and pepper if desired.
• Cover with the remaining cheddar and place the lid on the pan to trap the heat and melt the cheddar, one minute or so.
• Serve with cilantro, chopped scallions, and sour cream if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in a microwave or on the stovetop in a lidded pan with a splash of water. 

To freeze any leftovers, just allow it to cool to room temp, then place in an airtight container or freezer bag. Label it and place it in the freezer for up to 3 months.

To reheat, let it thaw overnight in the fridge then place it in a skillet to warm gently over low heat. Add a splash of water or broth if it gets too dry. I like to top it with a little extra cheese to make it look extra appetizing.

It can be reheated in the microwave, too.

Vegan option:

Leave out the cheese, or swap in a vegan cheese that melts well.

One Dish Two Ways option:

Cook 1/2 pound of ground beef in a separate skillet. Before topping your chili mac with cheese, move half of it over to the skillet with the ground beef. Top both with some cheese and serve.

Gluten-Free option:

Swap in your favorite GF pasta. Watch your cooking times as it may take a longer or shorter amount of time to cook. Splash in more broth if needed.

Substitution Ideas:

• Swap one or both cans of kidney beans for another. I’ve used black beans, cannellini beans, and chili beans. 

• Use whole wheat pasta of GF pasta in place of the pasta.

Nutrition

Serving: 1g | Calories: 392kcal | Carbohydrates: 52g | Protein: 18g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 500mg | Potassium: 562mg | Fiber: 8g | Sugar: 4g | Vitamin A: 704IU | Vitamin C: 23mg | Calcium: 254mg | Iron: 4mg

The post One-Pot Vegetarian Chili Mac appeared first on Kitchen Treaty.

They’re the perfect bring-it-along dish, from potlucks to BBQs to, heck, Thanksgiving even. And when it comes to fall holidays, these these Maple Miso Vegan Baked Beans reallllly fit the bill. Who doesn’t love maple in autumn?!

So here’s the situation. I’ve been sort of obsessed with maple syrup as an ingredient this fall, and thought a good dose of pure maple syrup might just be glorious in baked beans. But I knew we’d need something salty and umami-ish to offset all that sweetness. I’m not sure why, but miso popped into my mind first thing. You know, that Japanese fermented soybean paste that is a serious flavor bomb? I know, I know – “fermented soybean paste” might not exactly sound appetizing. Maybe especially not in baked beans. But if you’re feeling that way, take a leap of faith with me, won’t you? I promise you won’t regret it. 

These baked beans cook up the traditional way. First, soak your dried beans. Then, give them a flavor jolt right from the start by cooking them in veggie broth in a nice, thick, oven-safe dutch oven. Next, mix up your flavorings – miso, maple syrup, and more – in a bowl and stir them on in. Then transfer to the oven and let it bake until it’s bubbly, thick, rich, and quite possibly the best baked beans you’ve ever had. 

Seriously, they really are that good. AND they’re vegetarian and vegan! Doesn’t get any better than that!

I adapted the miso & molasses baked beans recipe from The First Mess (which is from the cookbook “Modern Potluck” by Kristin Donnelly). I love the light sweetness yet seasonal vibe the maple lends to the equation instead of molasses. I also made a few tweaks to the spice situation, messing around until I felt I got it just right for this particular baked bean situation.

Maple + miso = mmmmahhhvvvelous baked beans. 

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Maple Miso Vegan Baked Beans

Miso, maple, garlic, and other seasonings make for a flavor bomb of a baked bean situation. The perfect vegan potluck dish!

Prep Time 20 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Author Kare

Ingredients

• 1 pound navy beans small white beans
• 6-8 cups low-sodium vegetable broth
• 1/3 cup white miso
• 1/3 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1/2 teaspoon smoked paprika
• 1 1/2 teaspoons dry mustard
• 3 tablespoons soy sauce or Tamari use the latter for gluten-free beans
• 4 medium cloves garlic grated or finely minced (I use a Microplane zester to grate)
• 1 tablespoon fresh grated ginger from about 1 thumb-size piece (I use a Microplane for this too)

Instructions

• Rinse and sort beans. Soak by placing in a large pot and covering with 8 cups of water and then letting sit overnight. You can also use the quick-soak method: Place in a large pot, cover with water, and bring to a rolling boil over high heat. Boil for two minutes, then remove from heat and cover. Let sit for one hour.
• Drain soaked beans and place in a large, oven-proof stock pot along with 6 cups vegetable broth. Bring to a rolling boil. Reduce heat to medium and a gentle boil. Cook, uncovered, for about 45 minutes, until the beans are tender and the skins peel when you blow on them.
• While the beans cook, stir together the remaining ingredients: To a small bowl, add the miso, maple syrup, apple cider vinegar, smoked paprika, dry mustard, soy sauce, garlic, and ginger. Whisk until smooth.
• Heat oven to 350 degrees Fahrenheit.
• Once the beans are cooked, remove from heat. Stir in the miso-maple mixture right into the bean and cooking broth.
• Set uncovered in oven and cook for about 90 minutes. Check every 30 minutes, and if the beans are looking too dry, stir in a bit more broth. The beans are done when the sauce has thickened and the batch of beans has browned somewhat around the edges.

The post Maple Miso Vegan Baked Beans appeared first on Kitchen Treaty.

With tender pasta and hearty beans in a rich, tomato-garlic-rosemary sauce, this pasta e fagioli makes the most satiating, frugal, and – most importantly – absolutely delicious vegetarian or vegan meal.

This Pasta e Fagioli is warm, cozy, and perfect for a stormy autumn day. Comfort in a bowl.

Table of Contents

• The Story Behind the Recipe
• What is Pasta e Fagioli?
• Creating this Recipe
• Pasta e Fagioli Ingredients
• Adaptations & Variations
• How to Make Italian Pasta & Beans
• Storing & Freezing Pasta e Fagioli
• More Vegetarian Pasta & Bean Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

The Story Behind the Recipe

Here in the Pacific Northwest, summer came late and ended early. September has been usually rainy and I’m already feeling a little bleh from all the gray. All the gray, AND knowing the dreary season is just beginning. Except it kinda feels like it never really ended?

So I’m realllly trying to just embrace it. Fire roaring, fuzzy blankets everywhere, tea kettle on demand. And! Pasta e Fagioli, good ol’ Italian pasta and beans. Except not the traditional stuff – this is meatless, vegan and vegetarian pasta e fagioli.

What is Pasta e Fagioli?

Also affectionately known as pasta fazool, this popular Italian peasant dish usually starts with pancetta and might also include chicken and/or beef broth – just as it does in my inspiration recipe, this Authentic Italian Pasta e Fagioli recipe from the blog Good in the Simple.

Creating this Recipe

But as someone who doesn’t eat meat, those ingredients were a no-go. So I set out to create a vegan and vegetarian pasta fazool that hit all the right flavor notes, without a lick of meat.

This Pasta e Fagioli recipe was the result, and I’m really proud of this one! It’s so cozy and full of flavor, but really easy to make.

One of my favorite ways to give a dish that smoky depth of flavor without the meat is smoked paprika, and – you guessed it – that’s what we have here. Just saute the onions in a good amount of olive oil, then toss in minced garlic, fresh rosemary, and smoked paprika. Inhale. Smells so good!

Pasta e Fagioli Ingredients

• Olive oil – to saute the veggies.
• Onion & garlic – aromatic veggies form the first layer of flavor.
• Rosemary – I like to use fresh rosemary, but dried will work, too. Just cut the quantity in half (use 1 teaspoon dried in lieu of 2 teaspoons fresh).
• Smoked paprika – Smoked paprika gives a sultry, smoky note without having to use pancetta, so that this Pasta e Fagioli is vegetarian.
• Cannellini beans – Creamy white beans are perfect in this vegetarian pasta e fagioli.
• Vegetable broth – I like to use low-sodium to better control the overall salt content. Buy it at the store, or make it at home (this slow cooker vegetable broth with veggie scraps is terrific!)
• Tomatoes – Go with canned crushed tomatoes.
• Pasta – I like pasta shells in mine, but any small or medium pasta shape will do.
• Salt & pepper – to taste.

Adaptations & Variations

• One reader reports adding a squeeze of lemon juice and some kale at the end of cooking it. That’s on my list to try!

How to Make Italian Pasta & Beans

Start by sauteeing your onions in the olive oil. Then, add your garlic, rosemary, and smoked paprika and cook it for a minute.

From there, it goes pretty fast (another reason to love pasta fazool!) Add two cans of the beans and vegetable broth and puree. Then add another can of beans (drained), tomatoes, and the pasta, then boil until the pasta is al dente. That, my friends, is the whole deal. And it’s pure comfort in a bowl.

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

More Vegetarian Pasta & Bean Recipes

• Vegetarian Bolognese
• Chickpea Noodle Soup
• Lemon Chickpea Orzo Soup
• One-Pot Vegetarian Chili Mac

This Vegetarian Pasta e Fagioli is hearty, absolutely packed full of flavor, and unbelievably perfect with a nice chunk of crusty bread for dunking.

It’s officially my new go-to cozy-making fall-and-winter situation. I hope you’ll feel the same way!

Print

Italian Pasta e Fagioli Recipe (Pasta & Beans)

Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!

Keyword pasta e fagioli, pasta fazool, vegan pasta e fagioli, vegetarian pasta e fagioli

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 361kcal

Author Kare

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 medium yellow onion diced [about 1 cup]
• 3 medium cloves garlic minced
• 2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons smoked paprika
• 3 cans cannellini beans 3 15-ounce cans for a total of 45 ounces
• 6 cups low-sodium vegetable broth
• 1 cup crushed tomatoes canned crushed tomatoes
• 2 cups small pasta shells uncooked; can substitute medium size or any other pasta shape you like
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Toppings:

• More olive oil for drizzling
• Grated parmesan for non-vegans, or use vegan parmesan
• Crushed red pepper flakes

Instructions

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions – usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don’t forget the crusty bread served alongside!

Notes

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

Adapted from Good in the Simple

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 666mg | Potassium: 351mg | Fiber: 5g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg

The post Italian Pasta e Fagioli Recipe (Pasta & Beans) appeared first on Kitchen Treaty.

Oh wait! I guess I’ve gotten ahead of myself. I have a recipe to share right now! Okay guys, I have been trying to come up with the perfect pot pie recipe for awhile now. Something hearty with a good amount of protein for the vegetarians yet it won’t be weird if you add meat to the mix. At the risk of tooting my own horn, I really think I’ve finally nailed it with these Rustic White Bean & Thyme Pot Pies.

Individual pot pies are another perfect way to feed meat-eaters and vegetarians at the same table. Simply start with a veggie base, add some cooked chicken (or turkey, hi leftovers!) to the meat-eaters’ portions, and away you go!

Oh, and if you like, you can totally make use of cute little alphabet cookie cutters to differentiate pot pies.

These Rustic White Bean & Thyme Pot Pies make the perfect winter dinner situation. They’re surprisingly easy to make – especially when you resort to store-bought pie crust as I often do. If you prefer a homemade situation that has no dairy, look no further than Minimalist Baker’s coconut oil pie crust. It’s terrific!

Okay, so we’ve got hearty cannellini beans along with hunks of carrots and buttery Yukon Gold potatoes, all in a savory, creamy, thyme-spiked sauce. Simple, rustic, yet somehow special. Even though this pot pie doesn’t contain traditionally wintery veggies, I think it just screams comfort and winter. Not literally, because that would be frightening.

Speaking of winter, I’m off for winter break! Happy Holidays, friends, and see you on the other side!

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