Simple, practical, and full of everyday flavour, Spinach Mushroom Beans is a vegan, vegetarian cajun dinner, main made with oil, thinly sliced mushrooms, and of salt in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Harrissa Bean Puree with Roasted Vegetables and Baharat Walnut Crumble is a vegan, vegetarian African, African Inspired, American, Middle Eastern dinner, main made with chopped carrots, peeled and cubed potatoes, and can chickpeas in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Warm, richly spiced, and built for a satisfying meal, Restaurant-Style Dal Makhani is a vegan, vegetarian Indian dinner, main made with whole urad dal, dry kidney beans, and bay leaves in about 555 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Spicy Lentil Bean Stew is a vegan, vegetarian Indian, north indian dinner, main made with black pepper, Kashmiri chili powder, and ground cardamom in about 45 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Simple, practical, and full of everyday flavour, Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake) is a vegan, vegetarian Italian dinner, main made with frozen spinach, firm tofu, and salt in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
