Easy Vegan Parmesan White Beans in Red Sauce! Simple to assemble and endlessly satisfying, this dish pairs protein-packed white beans with a rich, tomato-forward sauce to create a hearty, comforting meal that still fits a plant-based lifestyle.
This Easy Vegan Parmesan White Beans in Red Sauce is a vibrant Whole Food Plant Based nod to classic Italian parmesan pasta dishes, but with a twist that substitutes pasta with creamy white beans. The red sauce stars canned San Marzano–style tomatoes brightened with herbaceous oregano and a subtle, parmesan-inspired aroma, delivering a cozy, restaurant-worthy flavor without dairy. Perfect for weeknight dinners or meal-prep lunches, it’s a flavorful, wholesome, and nourishing option that highlights quality ingredients, kitchen-tested technique, and clean, dairy-free decadence.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
We all devoured this dish with gusto! Dad totally fell in love with it and asked me to make it again and again—a true kitchen victory. If you’re hunting for a crowd-pleaser that’s both easy and crave-worthy, you’ll want to bookmark this recipe and share it with friends and family.
The combination of creamy white beans, a bright red tomato sauce, and a hint of parmesan-like tang makes for a memorable plant-based supper that feels indulgent without the dairy. Give it a try and you’ll see why this vegan parmesan white beans in red sauce earns a repeat performance in our dinner rotation.
Tips for Success:
- Flavor Profile: This Easy Vegan Parmesan White Bean in Red Sauce dish is a Whole Food Plant Based nod toward the traditional parmesan pasta dishes from Italy with a bean versus pasta twist. The red sauce is made from canned San Marzano (style) tomatoes with herbaceous oregano and delicious parmesan flavors. It is easy to make, wholesome, hearty, and satisfying.
- Dish Consistency: This dish is Italian comfort food at its best. The dish is thick with tomato sauce and white beans. It is hearty and ultra comforting.
- San Marzano Tomatoes: We used San Marzano tomatoes. San Marzano tomatoes are prized Italian tomatoes known for their elongated shape, vibrant red hue, and sweet flavor. They give a rich tomato flavor, have a more delicate thick flesh, yet fewer seeds. They can be expensive; however, you can find San Marzano style tomatoes which are less expensive. If you use San Marzano (style) whole peeled tomatoes (like we did), you will need to chop the tomatoes in the skillet with a spoon or spatula. They easily fall apart. Feel free to use a 28 oz. can of crushed tomatoes if you cannot locate San Marzano tomatoes or wish to be more frugal. Either is fine, just know that the flavor will be less vibrant if electing not to use San Marzano tomatoes.
- Chopping San Marzano Tomatoes: Chop them with the edge of a spoon or spatula, or if preferred, run them through a food processor to remove all the tomato chunks for a smoother sauce. We preferred a small amount of tomato pieces, so we just used the edge of a spoon to break them up right in the skillet as they cooked.
- White Beans: Feel free to use your favorite white bean in this dish. Our kitchen tests included cannellini beans and great northern beans. Both worked equally well. You can also use chickpeas if you wish.
- Sweetness: Feel free to ramp up the maple syrup or not use any at all to suit your personal preferences. San Marzano tomatoes are naturally sweet, so only ½ teaspoon was perfect.
- Red Wine Vinegar: We used red wine vinegar to balance out the flavors of this dish. You can leave it out if you wish or try a small amount to gauge if you wish to add more or not at all.
- Herbs: The tomato sauce is perfectly seasoned with just oregano and has excellent flavor. You can easily ramp up the spices if you wish or add your favorite herbs like basil and Italian Seasoning.
- Vegan Parmesan Cheese: We used our Vegan Parmesan Cheese for this dressing. It has an amazing flavor and is well balanced. Feel free to use your favorite Vegan Parmesan Cheese recipe.
- Optional Veggie Add-Ins: Feel free to add your favorite diced sauteed veggies or mushrooms if you wish with the understanding that the flavor, texture, and amount of sauce will be impacted accordingly.
- Optional Baking Soda: After tasting the sauce (if not using San Marzano tomatoes) and you find the dish slightly acidic, then add ¼ teaspoon of baking soda. Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the whole peeled tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that ‘tinny’ flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.
- Amount of Sea Salt: Our family was completely divided over the amount of sea salt that was used in this recipe. Some felt it needed additional sea salt seasoning. We landed on 1 ½ teaspoons.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator. Store in a covered air-tight container.
This dish can be frozen.
Pantry Products:
- San Marzano Tomatoes: We used Delallo Pomodoro San Marzano Dell’Agro Sarnese-Nocerino D.O.P and Contadina San Marzano Style Tomatoes, and Hunts San Marzano Whole Peeled Tomatoes in multiple different kitchen tests. Feel free to use your favorite San Marzano tomatoes, San Marzano style tomatoes or crushed tomatoes.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large skillet
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Easy Vegan Parmesan White Beans in Red Sauce
- Prep Time: 10 Minutes
- Cook Time: 25 Minutes
- Total Time: 35 Minutes
- Yield: 5 1/2 Cups 1x
- Category: Dinner
- Method: Stovetop
- Diet: Vegan
Description
Healthy, flavorful, and satisfying, this Easy Vegan Parmesan White Beans in Red Sauce pairs perfectly with crusty bread for a delicious and quick meal.
Ingredients
Skillet Ingredients:
- 1 medium yellow onion, fine dice
- 1 Tablespoon minced garlic
- 1 – [ 28 oz. can ] San Marzano-Style Italian Tomatoes (whole peeled) *
- ½ cup low-sodium vegetable broth *
- ½ teaspoon pure maple syrup
- 1 teaspoon red wine vinegar (+/-) *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- ¼ to 1 ½ teaspoons sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Other Ingredients:
- 1/3 cup nutritional yeast
- 3 Tablespoons Vegan Parmesan Cheese *
- 2 – [ 15 oz. cans ] white beans, drained and rinsed *
Optional Toppings:
- Chopped fresh parsley
- Vegan Parmesan Cheese *
- Crushed red pepper flakes
Instructions
- Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
- In a large skillet, add the onions, sauté over medium-high heat for 9 to 12 minutes to completely soften, add a splash of water, if needed to avoid burning. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
- Then add all the remaining Skillet Ingredients and the Spice/Herb Mix to the skillet, stir to incorporate, bring the mixture to a boil. Thoroughly break up the tomatoes into small pieces, then immediately lower to a simmering boil. Simmer for 5 minutes.
- Add the all the Other Ingredients, stir well to incorporate, then simmer for 5 minutes over low heat. Serve with a generous sprinkle of Vegan Parmesan Cheese and chopped fresh parsley and a hunk of crusty bread.
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.
Servings: 4. (makes 5 ½ cups)
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