Vegan

Butter bean Parmigiana (Bean Tofu Spinach Parmesan bake)

Butter bean parmigiana is a cozy, 1-pan bean parmesan stew dinner with layers of amazing flavor and textures! No extra bowls needed! Layer cheesy tofu spinach mixture with pasta sauce, butter beans and vegan Parmesan and bake! Serve with garlic bread or pasta! gluten-free, soy-free, and nut-free options

This recipe for butterbean parmesan is inspired by my tofu parmesan bake. The tofu parm is a quick, dump-and-done recipe where you just layer slices of tofu with pasta sauce and an easy, flavorful spinach-cheese mixture. Repeat the layers, and you get this ridiculously delicious tofu parmesan. Think a spinach cheese lasagna, but with tofu slices in between. It’s hearty and delicious, uses everyday, simple ingredients, and it always turns out amazing. And I used those flavors and idea to make this bean parmigiana / lasagna bake!

For this bean parmigiana, I made a spinach-cheese mixture using crumbled tofu for a hearty, spinach-ricotta-like texture, vegan cheese flavors and fresh basil. Then, I layered that mixture with butter beans, pasta sauce, and vegan parmesan and pepper flakes. It just turned out so amazing!

And the best part is everything is mixed and layered in just 1 pan. No extra bowls needed. These beans are absolutely delicious. They are kind of like this stewy beans with Italian and parmigiana flavor profile from the layers of vegan ricotta-ish tofu mixture and parmesan. You can top them with some breadcrumbs for a more parmigiana style. Enjoy this hearty and flavorful butterbean parmesan with a good bakery bread, garlic bread or sourdough. Or serve over pasta!

Why You’ll Love Beans Parmigiana

super easy 1-pan dinner ready in about half an hour
hearty, cozy comfort food dish with Italian flavors
versatile! Serve with sourdough, multigrain bread, garlic bread or over pasta of choice.
easy to make gluten-free, soy-free, and nut-free

More Cheesy 1-Pan Dinners

French Onion Skillet Lasagna
Mushroom Parmesan
Creamy Lasagna Soup
Baked Caprese Stacks

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Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.