Vegan White Bean Skillet

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Vegan White Bean Skillet

This easy vegan skillet recipe proves that budget-friendly meals don’t have to skimp on taste. It’s a warming, plant-based go-to you’ll want to make all winter long. Don’t forget crusty bread for dipping!

Ingredients

  • 1 large onion, chopped
  • 2 Tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 Tablespoon fresh rosemary, minced
  • 1 ½ cups grape tomatoes, halved
  • ½ cup roasted red bell peppers, chopped
  • 1 can cannellini beans, drained
  • 1 Tablespoon white wine vinegar
  • ½ cup unsweetened vegan cream substitute or half and half
  • ½ cup vegetable broth
  • ½ cup vegan parmesan
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon salt, plus more to taste
  • 2 cups fresh spinach, coarsely chopped
  • 1 Tablespoon lemon zest
  • Bread for serving, if desired

Instructions

In a large sauté pan over medium-high heat, drizzle the olive oil. Add the onion and stir frequently until the onions are sizzling, then reduce to medium-low. Continue to cook until the onions are golden, at least 10 minutes. If you have time, keep going for 20 minutes to build flavor. Add the garlic and rosemary and stir until fragrant.

In the sauté pan, add the grape tomatoes and roasted red bell peppers to the onion mixture and raise the heat to medium, stirring until the tomatoes burst. Stir in the drained cannellini beans, vinegar, vegan cream, vegetable broth, and vegan parmesan. Reduce heat to medium-low and simmer, stirring occasionally, until thickened to a creamy sauce, about 8 minutes.

Stir in the spinach, cooking just to wilt the leaves. Sprinkle with the lemon zest. Season to taste. Serve warm, with toasted bread if desired.