Description

Bursting with the vibrant freshness of ripe, juicy tomatoes, this Easy Vegan Garlic Parmesan White Bean Skillet is an Italian classic that’s perfect for any weeknight dinner.

Ingredients

Scale

Base Ingredients:

2 Tablespoons minced garlic
1 pint grape/cherry tomatoes, halved (28 grape tomatoes or 10 oz.)
½ cup low-sodium vegetable broth *
¾ to 1 ¼ cup water *
1 Tablespoon lemon juice
1 Tablespoon tahini

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon cumin (+/-)
¼ to 1 teaspoon sea salt (+/-)
Pinch to 1/8 teaspoon black pepper (+/-)

Other Ingredients:

¼ cup Vegan Parmesan Cheese
2 – [ 15 oz. cans ] cannellini beans, drained and rinsed

Serving Ideas:

Crusty bread (or flatbread)
Generous sprinkle Vegan Parmesan Cheese

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Instructions

Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
In a large, deep skillet, sauté the minced garlic over medium-high heat for 1 minute.
Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well, making sure the tahini is dissolved into the sauce, bring to a boil, then immediately lower to a simmer, simmer for 2 minutes.
Then add all the Other Ingredients, stir well, simmer for 5 minutes.
Top individual servings with a generous sprinkle of Vegan Parmesan Cheese and use crusty bread as a spoon.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 4