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Tacky Vegan Pizza Beans – Minimalist Baker Recipes

Pals! We’re SO enthusiastic about this one. This dish is impressed by a recipe from the proficient Deb Perelman of Smitten Kitchen. We’ve simplified and veganized her scrumptious recipe for the last word “tacky” and saucy plant-based entrée!

This zippy and savory meal takes all of the belongings you love about pizza and pasta and pairs them with fiber- and protein-rich beans! And (in the event you can consider it) it requires simply 10 elements and half-hour. Yep, that’s together with the do-it-yourself cheese sauce! Allow us to present you the way it’s completed!

Cashews, tomatoes, white beans, tapioca starch, olive oil, maple syrup, lemon, nutritional yeast, dried Italian herbs, garlic, salt, and red pepper flakes

The right way to Make Vegan Pizza Beans

With a reputation like pizza beans, there are a number of important elements that we should embody. First, garlic and pink pepper flakes sauté in olive oil for a barely spicy and tremendous savory base.

Sautéing garlic and red pepper flakes in a cast iron pan

Subsequent, we add stronger pizza-ness with crushed tomatoes and dried Italian herbs. Maple syrup provides an non-obligatory contact of sweetness and steadiness. Then we add the white beans, toss all of it collectively, and let it simmer to melt the beans and meld the flavors!

Stirring cannellini beans into an Italian-seasoned tomato mixture

Whereas the beans are getting saucy, it’s time to mix up our “cheese” sauce! We mix uncooked cashews with water, lemon juice, dietary yeast, tapioca starch, and salt. The result’s a milky combination that will get poured over the beans. That is the time to belief the method, mates! The “cheese” corporations up by protecting with a lid and steaming.

Pouring a creamy vegan sauce over a tomato bean mixture

Then after (optionally) broiling, the “cheese” turns into deliciously browned on prime and completely creamy beneath. Yep, it’s fairly life altering!

Fresh basil leaves sprinkled on a pan of vegan pizza beans

We hope you LOVE these vegan pizza beans! They’re:

& SO simple!

They make a scrumptious dinner alongside salads, garlic bread, sautéed greens, or roasted greens. After that, the leftovers preserve properly within the fridge or freezer. Who doesn’t love meal-prepped pizza?! Rely us in.

Love Beans? Strive These Recipes Subsequent:

In case you do that recipe, tell us! Go away a remark, charge it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!

Slice of vegan garlic bread in a pan of pizza beans

Prep Time 10 minutes

Prepare dinner Time 20 minutes

Whole Time 30 minutes

Servings 4 (Servings)

Course Entrée or Facet

Delicacies Gluten-Free, Italian-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days


  • 1/2 cup uncooked cashews
  • 2/3 cup water
  • 1 Tbsp lemon juice
  • 2 ½ Tbsp dietary yeast (for cheesiness)
  • 2 Tbsp tapioca starch (for stretchiness // additionally known as tapioca flour)
  • 1/2 tsp sea salt


  • 2 Tbsp olive oil
  • 4 giant cloves garlic, minced
  • 1/4-1/2 tsp pink pepper flakes (non-obligatory)
  • 1 (15 oz.) can crushed tomatoes
  • 1/4 cup water
  • 1 Tbsp dried Italian herbs*
  • 1 tsp maple syrup (non-obligatory)
  • 1/2 tsp sea salt
  • 2 (15 oz.) cans white beans, drained and rinsed (we used cannellini // or ~3 ½ cups cooked do-it-yourself beans)
  • CHEESE SAUCE: Add cashews to a heatproof bowl and canopy with sizzling water by at the least 1-2 inches. Allow them to soak when you get began on the beans.

  • BEANS: Warmth a big stainless-steel or enameled forged iron skillet (or different oven-safe skillet) over medium-low warmth. As soon as sizzling, add olive oil and garlic and sauté till aromatic — about 1 minute. Add pink pepper flakes (non-obligatory) and stir to infuse taste. Flip down warmth if cooking too rapidly.

  • Add the crushed tomatoes, 1/4 cup (60 ml) water, Italian herbs, maple syrup (non-obligatory), and salt. Stir to mix, then add the white beans and blend to evenly distribute. Convey to a simmer over medium warmth, cowl, and let cook dinner for 15-20 minutes till the beans are tender and the sauce is bubbly.

  • CHEESE SAUCE: Whereas the beans simmer, make your cheese sauce. Drain the cashews and add them to a high-speed blender together with 2/3 cup (160 ml) water, lemon juice, dietary yeast, tapioca starch, and salt. Mix on excessive till very clean and milky in texture, about 1 minute. Put aside.
  • As soon as the beans are tender, cut back the warmth to low and punctiliously pour the cheese sauce over the beans in a fair layer. Cowl and steam for 2-3 minutes to encourage the cheese to agency up, then switch to the oven to broil (non-obligatory) for an additional 2-3 minutes, or till the cheese is darkened in spots and dry to the contact. Optionally, garnish with contemporary basil.

  • Serve heat with vegan garlic bread, sautéed greens, roasted greens, or alongside a salad. Leftovers preserve for 3-4 days within the fridge or 1 month within the freezer.
  • Reheat leftovers in oven or microwave till warmed by means of.

*In case you don’t have an Italian herb mix, you may substitute 2 tsp dried basil, 3/4 tsp dried oregano, and 1/4 tsp dried thyme.
*Diet data is a tough estimate calculated with out non-obligatory elements.

Serving: 1 serving Energy: 387 Carbohydrates: 47.5 g Protein: 17.5 g Fats: 16.1 g Saturated Fats: 2.3 g Polyunsaturated Fats: 2.1 g Monounsaturated Fats: 8.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 853 mg Potassium: 958 mg Fiber: 12.3 g Sugar: 7.5 g Vitamin A: 307 IU Vitamin C: 12 mg Calcium: 131 mg Iron: 6 mg


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