Results for "beans"

Peanut Butter Chili with Pinto Beans

This hearty chili features a protein-packed secret ingredient…peanut butter! Give it a shot, you’ll be surprised with the rich flavor it offers

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Thai Tempeh Balls with Green Beans

Tempeh is transformed into delectable balls spiced with leek, garlic, cilantro, chili, ginger and lime juice. These Thai spiced tempeh balls are balanced by a miso apple lemongrass glaze and finished with green beans and a sprinkling of sesame seeds

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Mashed Plantain with Red Beans

Green plantains are boiled then spiced with onion, turmeric and cilantro in this Caribbean breakfast. Red beans are seasoned with garlic and cumin for a savory contrast to the plantains and fresh pea shoots top the dish to add a touch of springtime

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Heart-y Artichokes, Green Beans, and Leeks

Artichoke hearts, leeks, and green beans are roasted in the oven to a crispy perfection and are then topped with a sprinkling of pistachios and pomegranate seeds. With such a combination of flavors and textures, no two bites will ever be the same.

This recipe comes to us from Joy Bauer’s book [Go to Page]

Italian White Beans with Kale

As fall approaches, summer salads give way to hearty cooked dishes. This bean and kale dish, served over a bed of warm polenta, is just the thing to serve for supper as cooler weather moves in.

This recipe comes to us from Patrice of Circle B Kitchen.

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Stir Fry Spicy Green Beans

Spice up a side of green beans by stir frying them with garlic and chili sauce. Parboiling the beans helps keep them crunchy and green when stir fried.

This recipe comes to us from Easy Cooking with Molly.

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New Orleans Red Beans and Rice

There’s nothing better than the simplicity of red beans and rice- a staple dish found throughout Latin America and the Caribbean. This plant-based version stews kidney beans with onion, carrot and cayenne pepper, served atop a bed of brown rice

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Sesame Tempeh with Green Beans

Hearty tempeh is infused with tamari and topped with crunchy sesame seeds in this crowd pleaser. Green beans, onions and cherry tomatoes are spiced with ginger and garlic to round out this veggie medley

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Mediterranean Brussels & Beans

Dress up winter’s favorite miniature cabbage with sweet sun-dried tomatoes and protein-packed cannellini beans. Feta cheese and thyme lend Mediterranean flavors to this simple dish. This recipe comes to us from Sarah of So Hungry I Could Blog.

Serves 2

15 medium-large Brussels sprouts olive oil sea salt or kosher salt 1

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Beans and Barley Winter Soup

This recipe comes to us from our friends at the Meatless Monday movement in Croatia.





250 g dry beans 100 g barley 1 onion 100 g carrots 100 g root celery olive oil rosemary parsley salt and pepper to taste

Sauté onion, carrots, and root celery in olive oil.

Add rosemary

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Casamiento (Black Beans and Rice)

This recipe comes to us from Norma from the Meatless Monday community in Honduras. 

Being Honduran, I grew up eating “casamiento”, black beans and rice. Casamiento means marriage in Spanish. The story behind this popular dish is that black beans symbolize men and white rice, women and when they get “married” they both turn the

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Red Beans and Rice

This healthy twist on a southern staple brings together the holy trinity of Creole cooking with kidney beans and Serrano pepper. Traditionally families in Louisiana would let this dish simmer on Monday’s while they did the laundry

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Baked Beans

Natural hickory flavoring will give these beans that classic baked bean flavor – without the salt pork. You can use a popular brand (like Liquid Smoke) or search your local natural foods store for a healthy alternative (like Bakon Yeast)

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Meredith’s Black Beans and Rice

What’s so great about this recipe is its flexibility. You can add more or less seasoning to suit your taste. Serve it over white or brown rice

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Farro and White Bean Veggie Burgers

These veggie burgers are a great meatless option for barbecues and gatherings, but also refrigerate well once cooked for meatless meals throughout the week. This recipe comes to us from from Plant-Powered for Life by Sharon Palmer, RDN, The Plant-Powered Dietitian.

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