Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)
Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.
This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness.
You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.
No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.
Why You’ll Love Caramelized Onion Mashed Potatoes
creamy mashed potatoes
savory caramelized onion topping
sneaky protein
delicious holiday side dish
naturally gluten-free and nut-free with easy soy-free option
Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)
It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein.
The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!
The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.
This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!
Why You’ll Love Lemon White Bean Soup
creamy, vibrant soup with tons of veggies and protein
versatile recipe! Adjust seasoning and proteins to your taste.
40-minute, 1-pot meal
naturally gluten-free with easy soy-free and nut-free options
A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)
It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly.
This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work.
Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.
It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!
Why You’ll Love Mushroom Potato Casserole
cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
1-pan oven recipe, no standing at the stove!
very little active cooking time
No cooking the aromatics and potato separately
naturally nut-free with easy gluten-free and soy-free options
There are just so many ways to use all these legumes, so I decided to try using white beans. Chickpeas can sometimes be a little bit more grainy and gritty, even when you blend them That’s because chickpeas have thicker skin. The texture of the bean is also a bit more gritty compared to creamy white beans, so white beans actually are a great option to use in dessert recipes instead of chickpeas.
I made these blondies with white beans and tahini. Usually, I add some kind of nut butter to my brownies or cookie pies. I wanted to keep this recipe nut-free, so I’m using tahini here. But if you don’t want to use tahini, you can just add some smooth almond butter or peanut butter.
It’s a super simple recipe with just a few ingredients. Just add everything to a blender or a food processor, blend, then transfer to a baking pan. Add your chocolate chips and chunks if you want, and bake. That’s it!
These are amazing and super easy, and you’re going to want to make them again and again.
Why You’ll Love White Bean Blondies
super easy – you make the batter in the blender!
lots of protein and fiber from the beans and tahini
versatile! Make it with chocolate chips or use the snickerdoodle variation
Indian Chaat meets Tostadas! Cilantro mint lime chutney marinated beans on crunchy tostadas with sweet maple lime sauce and cooling yogurt, are an Indian fusion dish that’s a perfect starter, snack, or even entree! No cook (Options for soy-free nut-free gluten-free)
These no-cook tostadas use canned beans, prepared tostadas, and lots of delicious sauces – no cooking needed! The only cooking you’d need to do is if you are making your tostadas from tortillas. Prepared tostadas are readily available in most grocery stores.
I wanted to make a fun dish with beans, and I took inspiration from chaat, which is a family of Indian snacks or street food characterized by these awesome combinations of different textures and flavors. Especially papri chaat which has crisp crackers paired with mashed potatoes or chickpeas or both and chutneys, sauces and yogurt for a fantastic salad like hearty nachos if you will. Many chaat recipes have crispy, spicy, sweet, and tangy all together. They’re great as snacks or can be a refreshing meal.
I took inspiration from those flavors and textures. Usually, I make this chickpea potato chaat with small crackers, where you take some cooked chickpeas and cooked potatoes, toss them with some spices and chutneys, and layer them with yogurt, more chutneys, and some chopped crunchy veggies.
I turned that dish into this tostada, where we take crispy tostadas and make marinated beans that are soaked in a delicious green chutney, instead of chickpeas, along with cucumber and onion. We top the tostadas with these beans and then add a good drizzle of seasoned non-dairy yogurt and this sweet, tangy, maple-lime sauce to bring all of those flavors together. It’s absolutely fantastic and delicious! The maple lime sauce is a sub for tamarind date chutney. If you have tamarind chutney, use that for more Indian chaat flavor. Try more Indian salads- Mango Zucchini chickpea Indian spiced oil salad and my Kachumber Salad !
This recipe is very versatile. If you want to control the heat, use less of the green chili, and choose a milder chili. If you don’t have tostadas, you can make your own! Those instructions are in the recipe notes. If you don’t like cilantro, you can make a mint chutney with more mint leaves instead of the cilantro.
Chutney bean tostadas are just fabulously crispy, zesty, refreshing, and hearty. They are a perfect summer meal!
Why You’ll Love Chutney Bean Tostadas
perfect warm weather meal or snack – no cooking required!
incredible combination of flavors and textures! marinated beans, sweet and savory chutneys, creamy cooling cumin yogurt drizzle, on crunchy tostadas
soy-free and nut-free with easy gluten-free option
High protein and fiber. Mix everything right in the pan meal, this Sheet pan roasted veggies and beans with Creamy Lemon Yogurt sauce, has amazing flavor and texture! Wrap it, bowl it, swipe with bread! So good! Gluten-free, options for soyfree, Nutfree
This is an easy, refreshing, spring and summer meal that you can put together within minutes. You make this amazingly refreshing lemon yogurt sauce and pair it with savory roasted veggies and crispy, crunchy beans that have been tossed in spices like paprika, coriander, black pepper, and garlic. They are crisp on the outside and tender on the inside.
The warm veggies and the cooling yogurt sauce are just fabulous together.
This is a veggie-heavy recipe rich in fiber, with over 14 grams per serving. It contains 15 to 25 grams of protein per serving, depending on the garnishes and non-dairy yogurt used. The protein in these sheet pan roasted vegetables comes from the beans, yogurt, sesame or hemp seeds, and even the vegetables. For an even more filling meal, serve with whole grain flatbread, pita, or naan.
You can pair them with the sauce in any way you like. You can put the sauce on a plate, top it with the roasted veggies, then top with some seeds and sprouts and a good squeeze of lemon juice.
Or make a wrap with pita bread or naan bread. Just warm the bread, add the yogurt sauce, the roasted veggies, some more sauce, sprouts, cucumber, and a squeeze of lemon, then serve.
Sheet pan veggies and beans are absolutely delicious any which way you serve it. You can even make small tacos out of it!
Why You’ll Love Sheet Pan Veggies and Beans
super easy 1-pan meal celebrates delicious spring and summer veggies
tender-crisp roasted vegetables with crunchy roasted white beans
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