Vegan Kidney Bean One Pot Pasta Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 13 mins
1 medium onion, chopped
1.5 cups chestnut mushrooms, chopped
1 cup zucchini, chopped
1 large carrot, chopped
1 large bell pepper, chopped
2 tsp smoked paprika
1 can red kidney beans, drained and rinsed
1/2 can coconut milk, Use low fat if you prefer
1 cup oat milk, or any other plant based milk of your choice
7 oz gluten-free spaghetti
1 lemon, juice of
1 tbsp apple cider vinegar
1 tsp turmeric
1 tsp cumin
1 cup vegetable stock
salt, to taste
1Sauté the onions and the mushrooms for 3-4 minutes in a large non-stick saucepan until they begin to soften.
2Add the zucchini, carrot, bell pepper, and smoked paprika. Stir for a minute to coat the vegetables.
3Stir through the kidney beans, then pour in the coconut milk and oat milk. Add the spaghetti, lemon juice, apple cider vinegar, turmeric, cumin and vegetable stock. Simmer, stirring frequently, for 10-12 minutes or until the pasta is cooked through. Add more vegetable stock if it gets too dry.
4Season to taste with salt and pepper and serve immediately.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.