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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!
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4.35 from 23 votes

Creamy Bean and Eggplant Casserole

A 10-minute creamy vegan bean and eggplant casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavor-packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Main Course
Servings: 4
Calories: 344kcal

Ingredients

  • 1 Eggplant
  • 15 oz Cannelini Beans typically one can
  • 15 oz Chickpeas typically one can, drained and rinsed
  • 1 tsp Chili Powder
  • 1.5 tsp Smoked Paprika
  • 28 oz Tomatoes diced, typically one large can or two regular cans
  • 1 tbsp Tomato Paste
  • 1 tbsp Tahini
  • Salt to taste
  • Pepper to taste

Instructions

  • Chop the eggplant into cubes about 1/4 inch in diameter. Sauté 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.

Notes

Can be stored in an airtight container in the fridge for up to 1 week or can be frozen for up to 3 months.

Nutrition

Calories: 344kcal | Carbohydrates: 62g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 1127mg | Fiber: 20g | Sugar: 15g | Vitamin A: 2289IU | Vitamin C: 32mg | Calcium: 156mg | Iron: 7mg