A 10 minute creamy vegan bean and aubergine casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
You know by now that quick dinners are totally my thing. I even wrote a book called “The 5 Ingredient Dinner” to solve the problem of not having enough time in the evenings! (it’s totally free and you can get your copy here!)
This casserole might have a little more than 5 ingredients, but it only takes 10 minutes, it’s completely vegan and it’s packed with protein.
We’ve been eating this during the week since I made it, and so far we’ve had it with brown rice, mashed potatoes and roast potatoes. All were amazing! I think a favourite so far is little potatoes cut into quarters and baked, very similarly to how they are prepared in this lightened up patatas bravas
Did you have a nice Easter break? I’m currently in a little hotel in Germany, enjoying a few days away. It’s the first proper little break we’ve had since Christmas, and even then we were busy building the new Lauren Caris Cooks site, so excuse me while I’m sleeping, watching movies and drinking Champagne! I’ve still got posts scheduled this week but I might be a little slow replying to comments. Things will be back to normal next week!
10 Minute Creamy Vegan Bean Casserole
Serves 4-5
A 10 minute creamy vegan bean casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
Ingredients
1 Aubergine,
1 15oz can Cannelini Beans,
1 15oz can Chickpeas (drained and rinsed),
1 Teaspoon dried Chilli Powder,
1.5 Teaspoons Smoked Paprika,
1 Tablespoon Tomato Paste,
2 Cans Chopped Tomatoes,
1 Tablespoon Tahini,
Salt and Pepper to taste.
Steps:
1. Chop the aubergine into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.
Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.
Note: Can be stored in an airtight container in the fridge for up to 1 week or can be frozen for up to 3 months.
Related Posts:
About Lauren Short
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
I made this last night and it was absolutely delicious. The leftovers today were spot on as well. I prepared it exactly as the recipe states and served it with roasted potatoes and slices of avocado. The preparation was simple but you couldn’t tell that from the rich flavour of this dish. Thank you so much for this fantastic recipe! I look forward to trying out your other recipes.
May I get a tip on how to use (reheat) this dish if frozen?
Hi Vishwanath! I would defrost it first, then either reheat it in a microwave or in a saucepan. You may need to add a little more water to thin it out, but you can judge how it looks. Make sure it’s completely hot when you reheat it.
This is a lovely recipe – we had it for dinner tonight and it was just what I needed – so quick and easy! I served it with couscous, and topped with avocado and coriander. First ever fully vegan recipe – and it was definitely a winner! Thank you!
I’m SO glad to hear that Danni :D
ok ya’ll I made this last night and it was amazing! I added a ton of spinach right at the end and only used one can of tomatoes — sooo good! ate it just like that with some freshly chopped avocado yummy!! Even the non vegan hubby loved it – success!
Yay!!! I’m so happy you liked it! :D
Do you peel the egg plant before choppAnnaing it?
No need to peel!
Should I drain the beans and chickpeas or do they go in with the liquid in the cans?
Hi Marie! Drain the beans first. Hope you enjoy it!
Hi Lauren, can you please edit the recipe to say that the beans should be drained? I didn’t realize that was necessary until I happened to see this comment down here, so I have a very watery end result. …not the end of the world, but definitely not as creamy as it was no doubt meant to be.
Hi Magdalean – of course will do that straight away!
Hi Magdalean, absolutely, I do apologise for that! It’s updated now
Thanks! I’m on day 5 eating this recipe for lunch and still not sick of it :)
Wow that’s amazing to hear! :D
I ♡♡♡ this dish! So full of flavor and really simple and quick to make. Thank you for creating something so sublime, i had no aubergine so I used olives instead and am looking forward to the leftovers for lunch tomorrow ?
Oh cool!! So glad you liked it :D
Ooh, this sounds delicious – and I have all the ingredients in! Doesn’t usually happen haha. Definitely gonna look at it for the weekend!
That’s great!! Hope you love it!!
Crazy how something so delicious can be made in 10 minutes. Love it!
I know right?! Sometimes the simplest things are the best! Hope you’re well, Thalia! :D
You created a 10 minute masterpiece! This looks so yummy. I love all the flavors! Enjoy your time in Germany! xx
Thanks Erin!! Hope you love it if you make it!!