Vegan sausage pasta sauce skillet with white beans, walnuts, sun dried tomato, is a simple, one-pan recipe that comes together really quickly with everyday ingredients. Instead of adding pasta or gnocchi to this umami rich sauce, we add beans to it, for a protein-packed Smoky Bean Stew. Gluten-free

I love adding beans to various kinds of sauces. Be it Indian sauces or pasta sauces, like my rose sauce beans, spinach Alfredo beans or stroganoff beans!. In this version, I make a simple and delicious sausage pasta sauce. For the sausage we use chopped walnuts and mushroom with tons of sausage-y seasonings — like fennel seeds, smoked paprika, pepper flakes, and Italian herbs. This makes the mixture taste and feel like a browned sausage crumble! This mixture then gets cooked along with the aromatics for the quickest from-scratch vegan sausage crumble EVER.

Then, you just add some tomatoes, tomato paste, vegan cheese, and water to make a delicious, simple sauce that you can add beans to, like I’ve done here, or you can add pasta or gnocchi to it. Or, if you want to have it all, you can add the beans to the sauce and serve it over pasta!

You can also serve this as a herbed Bean stew or use this sauce over a baked potato or roasted cauliflower steaks or just serve it as-is with some garlic bread or toasted sourdough.

Why You’ll Love Bean Sausage Pasta Sauce skillet

• 30-minute, 1-pan meal that’s packed with flavor
• from-scratch vegan sausage crumble cooks in the pan with the sauce to save time and dishes
• tons of sausage-y flavor without any meat!
• creamy, flavorful sauce with tons of umami from sun dried tomatoes
• gluten-free, and soy-free with nutfree option

Continue reading: White Bean Sausage Pasta Sauce Skillet (1 pan, 30 minutes)

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One pan vegan beef with broccoli with soy curls is packed with flavor and is so simple to make! The broccoli cooks right in the sauce to save you time and dishes. This is just an incredibly flavorful, 1 Pan, 30 min, easy stir fry, perfect for weeknight dinners.

This is a quick stir fry that is popular in Chinese restaurants(in the US). It needs just 1 pan, everyday ingredients and is quick and easy. I use soycurls for the beef. Soycurls are made with soy beans and have a meaty texture. They are available in dried form in stores and online. You can also use seitan or other vegan chicken or beef substitutes.

For the beef, we use soy curls soaked in broth and crisp them up on a skillet with some dark soy sauce and lots of garlic and ginger. The broccoli steams and cooks in the sauce to save a pan, and then we add in a thickener to help the sauce cling to the beefy soy curls and broccoli.

It’s a super quick recipe that just needs one pan, and it makes this ridiculously delicious vegan beef with broccoli.

For the best flavor, use vegan beef-flavored stock for soaking the soy curls. 

Why You’ll Love Vegan Beef with Broccoli

• all that meaty texture and beefy flavor with none of the meat
• simple to make in one pan
• broccoli cooks along with the sauce to save on time and dishes
• naturally nut-free and easy to make gluten-free
• soy-free option

Continue reading: Vegan Beef and Broccoli (1 pan, 30 minutes, gluten-free, nut-free)

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This rich, flavorful Indian Konkani curry is packed with protein from lentils (dal) and soy curls that bake in a delicious Konkani chicken curry sauce seasoned with cumin, coriander, Kashmiri chili, cinnamon, black pepper and coconut. 2 steps 1 pan casserole. Gluten-free

Konkani cuisine is a cuisine from the coastal region of western India. It has its own set of flavors and sauces as well as sub-cuisines or cuisines that originated from it and then changed with influence. Goan cuisine and Malvani cuisine, costal Karnataka cuisine and more fall in these categories. Coconut in various forms, cumin, coriander, clove, cinnamon, black pepper are often seen in Konkani recipes.

I had a version of Konkani chicken masala from way back around my first book. I simplified it and modified it to make it a 2 step baked version and use the base sauce with lentils and soycurls!

I also converted the dish into a casserole so it is easier to cook and you don’t have to use many pans or stand around sautéing in the kitchen. I use a couple not spices for the traditional flavor. There’s plenty of overs flavor, so even if you are missing a spice or two, it will work out amazing.

The two proteins make this a nutritious high protein curry that you serve with quinoa or whole grain bread for even more protein! You can omit the soy curls and use chickpeas or more lentils to make it soy-free. the sauce is absolutely delicious and you can cook it in a pan or bake it, and then use whichever protein you like with it!

Why You’ll Love Konkani Dal Curry

• flavorful curry sauce with tender lentils and toothsome soy curls
• easy to make in one pan in the oven, instead of three to four pans on the stovetop!
• just 2 steps!
• protein packed
• gluten-free and nut-free. 

More Indian Casserole Recipes

• Vegetable Curry Casserole
• Saag Cornbread Casserole
• Creamy Curry Lentil Casserole
• Madras Curry Tofu Casserole
• Baked Kitchari Casserole

Continue reading: Indian Konkani Curry Bake with Lentils – one pan!

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You have got to try this fresh and crunchy chopped Italian sandwich with zesty red wine vinaigrette! This chopped salad sandwich is a super versatile lunch packed with fresh veggies and herbs.

This recipe is based on the viral chopped Italian salad sandwich, and it’s so satisfying! You chop up veggies, tofu, and chickpeas, then toss it with Italian seasoning, vegan Parmesan, and this super flavorful Italian dressing and stuff it into a sandwich. The tofu in this recipe gives feta vibes, but you don’t have to prepare the vegan feta in advance, because the tofu is going to absorb the flavors of the dressing as you chop and mix, which will give it a tangy, deep flavor.

If you’re making this for one or two people, you can save time by chopping up all of the ingredients together on the cutting board and mixing it up with the dressing right there, too. For larger batches, you are better off chopping one or two ingredients at a time, then mixing in a large bowl. 

Whichever way you make it, it is a really delicious, fresh salad sandwich packed with that delicious Italian dressing made from lots of herbs, red vine vinegar, lemon, black pepper, garlic and olive oil. The dressing pairs really well with the crunchy lettuce, cucumber, red pepper, onion, and tomatoes. If you don’t have all of those veggies, you can use whichever ones you have on hand. It’s a super flexible recipe. You can adjust the dressing to your preference, too!

Why You’ll Love a Chopped Italian Sandwich

• easy and versatile 15-minute lunch
• High protein with chickpeas and tofu and delicious
• crunchy veggies in creamy Italian dressing
• no mayo needed, if you prefer! The dressing gets its creaminess from vegan yogurt.
• one-bowl recipe
• Nut-free, gluten-free option , easy soy-free option

Continue reading: Chopped Italian Sandwich (gluten-free, nut-free with soy-free option)

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Dhaba chicken white beans curry is a meatless version of the popular North Indian dhaba Chikin curry. The amazing cumin onion sauce works with any protein! This flavorful dish comes together in one pan in less than half an hour! Gluten-free nutfree soyfree

In North Indian cuisine, there are a lot of these small, roadside restaurants (called Dhaba) that serve meat-based dishes called Dhaba chicken curry or Dhaba chicken masala or dhaba paneer (cheese) masala etc. These are their signature curry and vary based on the restaurant. That amazing sauce which is generally close to vegan with the spices, aromatics, onion, tomatoes or other base is fantastic with any protein or veggies. So I took that sauce, added white beans to make this delectable Dhaba chicken white beans recipe.

Dhaba comes from the word dabba which loosely translates to “lunchbox”. This style of Indian cuisine began as quick meals for truckers on their routes, but now it’s a must-stop for anyone passing by one of these little roadside stands. The food is rustic, local and just so good with all of those amazing spices and sauces.

The sauce has a deep flavor from both whole and ground spices, like cumin seeds, coriander, garam masala, and fenugreek. They combine in the tomatoey-creamy sauce to make a dish that’s absolutely addictive!

These Dhaba chicken white beans use beans instead of the meat for a vegan version of this dish that’s just as delicious! It needs just 1 Pan and few steps! You can also add in some crisped up tofu to make a super delicious weeknight meal. 

Why You’ll Love Dhaba Chicken White Beans

• tender white beans in an amazing, fragrant sauce
• 1-pan, 25-minute meal
• high protein main dish
• gluten-free, soy-free, nut-free

Continue reading: Dhaba Chicken White Beans North Indian Curry(1 pan, 25 minutes)

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A vegan crispy chicken sandwich with your favorite toppings is an easy vegan lunch or dinner! The crispy crunchy coating has an amazing flavor that’s perfect for all kinds of sandwiches.

The patty for this vegan chicken sandwich is a super crispy tofu katsu-like patty. I pan fry these, but you can also bake the tofu. 

The key to getting that excellent coating on the tofu is to double bread it!! If you do a single coating, it tends to fall off, because the tofu inside can sometimes be pretty moist. 

To double bread, just dip the tofu cutlets in the batter, then coat it in the breadcrumb mixture. Then, put it back in the batter and then again in the breadcrumb mixture.

The top breadcrumb mixture gets nice and thick when you cook it, and the rest of it becomes like a thick coating underneath that stays on top of the tofu and doesn’t fall off when you’re pan frying it or handling it after cooking.

These are best served when they’re just pan fried or baked and still super crispy.  Pair the crunchy patties with your usual burger toppings, like lettuce, tomato, onion, vegan mayo, and whatever else you like. I like to make a quick mayo-hot sauce mixture, which pairs really well with the heat in the patty. 

Why You’ll Love Vegan Crispy Chicken Sandwiches

• crispy, crunchy, spicy vegan chicken patties
• quick and easy spicy mayo with a less spicy option
• fresh veggie toppings
• nut-free with gluten-free and soy-free options

More Vegan Sandwiches

• Chili Garlic Tofu Sandwich
• Vegan Club Sandwich
• Mediterranean Chickpea Salad Sandwich
• Gochujang Banh Mi

Continue reading: Vegan Crispy Chicken Sandwich (nut-free with gf and sf options)

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This chorizo tofu and spicy lentil black bean bowl is packed with flavor from chorizo-style tofu and this incredible mixture of stewed black beans and red lentils. Serve over rice with your favorite burrito fillings, like cilantro, salsa, and vegan cheese or sour cream. Gluten-free. Options for Soyfree and Nutfree

Don’t you love a burrito bowl? You get amazing textures and flavors of a burrito without having to take the time rolling it up. This one has 1. easy and delicious smoky black beans that are cooked with red lentils to add more texture. 2. These super flavorful chorizo marinade for the tofu! 3. Your fave toppings like chopped onion, jalapeño, vegan cheese or sour cream and hot sauce! Assemble as a bowl or wrap in a burrito!

This is a super comforting bowl, and the spiced bean and lentil mixture is almost stew- or chili-like that cooks up much faster than most chilis or stews. It’s just so hearty and flavorful topped with this delicious, umami-filled, spiced, crisped up tofu. Finish it off with chopped onion or salsa or pickled jalapeño, and any other fillings you’d add to a burrito, and spoon it over rice.

You can serve the tofu burrito bowl without rice and with tortilla chips or sourdough for dipping! Or like a chili with tofu as the topping along with crushed tortilla chips. If you like this tofu burrito bowl, also make sure to check out my delicious black bean burrito bowl!

Why You’ll Love Tofu Burrito Bowls

• toothsome chorizo tofu with flavorful stewed black beans and lentils
• spicy tofu chorizo bakes in the oven while you make the beans on the stovetop
• so versatile! Serve over rice or on its own with chips or flatbread to dip.
• make it your own by choosing your favorite burrito toppings
• nut-free with easy gluten-free and soy-free options

Continue reading: Chorizo Tofu Burrito Bowl with Smoky Red Lentil Black Beans

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This Italian herb and sun-dried tomato Red Lentil chickpea stew is a super easy, one-pan, meal that is so satisfying and flavorful! It makes a delicious, protein-packed weeknight meal with garlic bread or sourdough to dip, or serve it over pasta, baked potato, or roasted vegetables.

This high protein vegan stew uses both chickpeas and red lentils. The stew has a simple base of aromatics, herbs, sun dried tomato, vegan parmesan and non dairy milk. The red lentils break down during cooking and thicken up the stew, so you don’t necessarily need a cream addition. You can even serve it over roasted veggies or with garlic bread or however else you like. No matter how you serve it, this lentil chickpea stew is a perfect, easy meal for a cool, spring evening.

If you’re looking to change up your game from making all of the lentil curries or chickpea curries, this chickpea lentil stew is for you. It uses Italian herbs and oregano ,mirepoix and some sun-dried tomato for all that umami flavor in the sauce, and it is amazing over some toasted garlic bread or sourdough or over pasta or baked potato.

I also offer an option to make this into a curried lentil chickpea stew with just a simple adjustment to the spices.

Why you will love this Lentil Chickpea Stew

• easy, one pot meal that’s packed with protein and flavor
• versatile! Use other cooked lentils and use cooked chickpeas, white beans, or butter beans. You can also change the flavor to curried, if you like.
• tender beans in a thick, flavorful sauce
• naturally gluten-free, soy-free, and nut-free

Continue reading: Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)

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Worried about eating enough protein on a vegan diet? Worry no more with these amazingly delicious, high protein vegan meals at your disposal! Stews, curries, pasta, stir-fries, burgers, sheet pan dinners, breakfast and more!

It’s actually a common misconception that you can’t get ample protein on a vegan diet, but there are definitely cases when you need more protein than the average person. If you are looking for some easy, one-pot, high protein vegan meals, look no further!

These easy dinner recipes have something for everyone from soups and stews to salads, burgers, curry, even lasagna! And there’s a whole section of Instant Pot meals for quick and easy, hands-off cooking.

The meals here all get at least 25% of their calories from protein, and some are as high as 40% protein or more!

For most meals if you have a good amount of mix of beans, tofu, tempeh, seitan, grains, nuts and seeds, then there’s generally enough protein for the average person. You can amp up protein in your everyday meals by using the following tips and not have to think about it!

— Use multiple sources, beans, lentils, whole grains, seeds, nuts in the meal. For eg. Add some lentils or quinoa to your chickpea/bean stew or bean burger. Add some cooked chickpeas or toasted nuts or cooked bulgur to your lentil curry! Blend up tofu in the cream or sauce.
— Think of the sides. For eg, serve with whole grain, whole wheat flatbreads or bread, or chickpea flour or almond flour flatbreads. Mix some quinoa in your rice!

— Don’t discount the garnishes! For eg. hemp seeds are an amazing source of protein(when not cooked). Sprinkle some on your stew, chili, bowl and morning toast! Or add chia seeds or time toasted nuts.

— Did you know there’s a decent amount protein in everyday dried pasta! Change that up to whole grain or bean based pasta for additional protein or use tofu or lentils in the sauce.
Try some of my high protein options and let me know your favorite high protein meals!

Soups, Stews, Noodle Soups

Chickpea Lentil Quinoa Spinach Stew

5 from 22 votes

This chickpea Lentil Quinoa Spinach Stew is easy, filing, full of protein and delicious. Free of dairy, egg, corn, soy, gluten

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Kerala White Bean Stew

5 from 8 votes

Kerala-style spicy white bean stew. This South Indian bean & pumpkin seed chili roast is hearty & packed with flavorful spices in a thick rich sauce

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Spicy Peanut Butter Ramen

5 from 89 votes

Spicy peanut butter ramen is an absolute comfort food recipe with a delicious, creamy broth, gochujang flavors, lots of ginger and garlic, topped with Gochujang tofu. It's a 30-minute, One-pan meal. The noodles are cooked directly in the broth, so you only need one pot.

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Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper

5 from 14 votes

Brown Lentil Soup with Broccoli, Turmeric, Fenugreek seeds and black pepper. Warming Winter Dal with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Recipe

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West African Peanut Lentil Soup

4.90 from 19 votes

West African Inspired Peanut Lentil Soup. African Peanut Stew with lentils and veggies., Harissa Spice, peanut butter, Sweet potato. Serves 3 to 4 or more.

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Vegan White Bean and Mushroom Garlic Alfredo

5 from 22 votes

This is a garlicky vegan white bean and mushroom alfredo with my amazingly creamy alfredo sauce and garlicky sautéed spinach. 30 minutes, 1-pan, soy-free with gluten-free and nut-free options

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Cannellini and Lentil Jamaican Curry

4.98 from 47 votes

Cannellini and Lentil Jamaican Curry. 1 Pot 30 Minutes. Easy Coconut Curry with Jamaican Curry spices and beans and red lentils. Vegan Gluten-free Soy-free Nut-free Recipe.

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Vegan Butter Chicken Ramen

5 from 19 votes

Butter Chikin ramen noodles uses flavorful Indian butter sauce in place of regular ramen broth. You cook the noodles in the sauce itself, making this a one-pot meal! Add whatever veggies you like. For the protein, I use tofu, but you can also use vegan chicken substitutes or soy curls.

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Continue reading: 40 One-Pot High Protein Vegan Meals

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White beans in a super quick and easy rosé sauce are a satisfying dinner over pasta or with bread to dip! This pink sauce needs just 1 pan, 30 mins, everyday ingredients and is dairy-free and so simple. 

Beans are having a moment especially large beans like cannelini or butter beans ! These beans work wonderfully in this super quick and easy rosé sauce. The creamy pink sauce with the bean protein makes for a satisfying dinner with pasta or with bread to dip! The rosé sauce is dairy-free and so simple. 

This is a super simple 30-minute recipe with a really delicious tomato cream sauce. It all comes together in one pot with everyday ingredients for a delicious, satisfying weeknight meal! And it smells amazing and looks gorgeous!

Just sauté some aromatics, add your non-dairy cream of choice along with tomato puree and Italian herbs. Bring it to a boil, add in your beans, simmer for a few minutes and it’s done. Garnish with some vegan Parmesan and fresh basil to bring out all of those amazing flavors!

You can use pretty much any kind of white beans in this quick rosé sauce, like butter beans, cannellini beans, or great northern beans. You can also use cubed tofu or chickpeas!

These are great to serve with some toasted sourdough or garlic bread or even naan or pita bread. Or, you can serve this over pasta or even mashed potatoes or baked potatoes. 

However you serve it, you’re going to love this simple pink sauce.

Why You’ll Love Rosé Sauce Beans

• one-pan, 30-minute meal
• tender beans in flavorful tomato cream sauce
• high protein vegan recipe
• versatile dish! Serve with bread to dip, over pasta, or over baked or mashed potatoes
• naturally gluten-free, options for soy-free, and nut-free

Continue reading: Beans in Easy Rosé Sauce (1 pan, 30 minutes, nut-free, soy-free, gluten-free)

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