Vegan Pizza Beans (The Healthiest Way To Eat Pizza)
This skillet meal has become a regular in my dinner rotation. It feels indulgent, but its much healthier than ordering a takeout pizza or pulling one from the freezer. As a bonus, it comes together in under an hour with mostly pantry staples!
Why You’ll Love This Recipe
- It tastes like pizza in a bowl! Oregano, thyme, parsley, crushed red pepper and tangy tomatoes. All the best parts of pizza night, no dough required.
- It’s super satisfying with plant-based protein and fiber to keep you full.
- It works as an appetizer or a main dish and can be served a variety of different ways.
Time Saving Tips
- Use marinara instead of crushed tomatoes and spices. Swap the crushed tomatoes, thyme, oregano, parsley, and red pepper flakes for a jar of your favorite marinara sauce. Add it all at once along with the beans and you’ll shave several minutes off the cook time without sacrificing much flavor.
- Buy pre-minced garlic. It’s a small shortcut, but skipping the mincing step makes prep even faster.
- Use canned beans straight from the can. Two cans of butter beans (or any white bean) drained and rinsed is all you need. No soaking or cooking dried beans required.
- Preheat the oven early. Start heating your oven to 400°F/200°C right when you begin cooking the onions, so it’s ready by the time you need it.
Swaps and Substitutions
- Beans: Butter beans are the star here for their creamy, meaty texture, but any white bean works well. Cannellini and navy beans are both great options.
- Cheese: Your favorite vegan mozzarella shreds melt nicely on top.
- Heat level: The crushed red pepper flakes add a gentle warmth. Leave them out for a milder dish, or double them if you like things spicy.
- Serving options: Toasted or grilled bread is the classic move, but this is also wonderful spooned over pasta, or served alongside roasted vegetables.
- Fresh herbs: Basil is the finishing touch, but fresh parsley or a drizzle of good olive oil work just as well if you’re out.
Vegan Pizza Beans
Yield:
6
Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
This satisfying dish has all the flavor of pizza, but in a much healthier application.
5.0 Stars (1 Review)
Ingredients
- 1 large yellow onion, sliced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/4 tsp crushed red pepper flakes
- 1 28oz can crushed tomatoes (about 3 1/2 cups)
- 1 tsp salt
- 4 cups cooked butter beans (or other white beans, 2 cans)
- 1 1/2 cups shredded cheese (vegan if preferred)
- 1/2 cup nutritional yeast or vegan parmesan
- Fresh basil for serving
Instructions
- Thinly slice the onion into half-moons and mince the garlic.
- Warm the oil in a cast iron or oven-safe pan over medium heat.
- Add the onions and cook, stirring occasionally, until soft and translucent.
- Add the garlic, thyme, oregano, parsley, basil, and red pepper flakes. Stir well to combine and let the garlic cook for a minute.
- Pour in the crushed tomatoes and salt. Stir and cook for about 5 minutes until the sauce is bubbling.
- Add the butter beans and stir to combine. Lower the heat to medium-low and simmer for 15 minutes, stirring occasionally.
- While the beans simmer, preheat the oven to 400°F.
- Take the pan off the heat and evenly scatter the shredded cheese and parmesan over the top.
- Bake for 12–15 minutes until the cheese is bubbly and golden. For extra browning, switch on the broiler for the last 3–5 minutes.
- Remove from the oven, top with fresh chopped basil, and serve right away. Scoop onto toasted or grilled bread, or spooned over polenta.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 475Total Fat: 15gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 0mgSodium: 847mgCarbohydrates: 61gFiber: 18gSugar: 21gProtein: 30g
