Summer Twist on a Hearty Favorite: Vegan Italian Bean Bake

vegan italian bean bake

Cozy up (even when it’s warm!) with your favorite glass of red wine and this vegan Italian “lasagna” bake. We all love a good Italian meal, especially one that’s satiating without all of the empty carbohydrates. This butter bean bake is a great option for vegans looking for creative ways to add protein to their diet. Comfort food is made easy with this fifteen-minute dinner.

italian butter bean bake

Italian Butter Bean Bake

Ingredients:
2 cans organic butter beans
2 organic garlic cloves
½ cup white onion, chopped
2 T extra virgin olive oil
2 cup pasta or marinara sauce
½ cup Basiltops vegan pesto
1 cup shredded cheese (vegan option: Daiya cheese)

Directions:

  1. Rinse and drain butter beans
  2. In a pan on medium high heat, sweat minced garlic cloves and sauté onions in olive oil.   Stir continuously until onions are translucent and the garlic is aromatic.
  3. Pour baked beans into sautéed pan and stir to warm.   Allow onion, garlic, and olive oil to mix thoroughly with beans for 2-5 minutes
  4. Transfer beans to bottom of baking dish.
  5. Cover with your favorite pasta or marinara sauce. (I recommend a flavorful pasta sauce with chunky tomatoes.)
  6. Place spoonful sized toppings of pesto over the beans.
  7. Sprinkle with shredded cheese.
  8. Place in broiler or oven for 5 minutes or until cheese is melted.
  9. Option: Serve with crusty garlic bread.

Images via Chelsea Cooper 



Kelly of Be Well by Kelly is a certified holistic nutritionist, wellness expert and health coach based in Los Angeles, California. Guided by a practical and always optimistic approach, Kelly helps clients improve their health, achieve their goals and develop sustainable habits to live a healthy and balanced life. Working with well-known names such as Jessica Alba, Evan Peters, and Eve Hewson, Kelly is extremely passionate about the science of human nutrition and the desire to help clients achieve their personal health goals.

1 COMMENT
  • Christie May 12, 2016

    How many servings would this recipe make?

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