Vegan Kidney Bean and Vegetable Gratin
A quick and easy vegan kidney bean and vegetable gratin that's low in calories but high in protein, perfect for a satisfying and nutritious meal.
10 min
Prep
10 min
Cook
4
Serves
390
Calories
Macros · per serving
32g protein
59g carbs
7g fat
Ingredients
For 4 servings
- 4 cups kidney beans
- 1 cauliflower
- 2 cups frozen peas
- 2 cups canned diced tomatoes
- 1 onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 cup breadcrumbs
- salt — to taste
- black pepper — to taste
- 1 teaspoon dried oregano
- 1/4 cup nutritional yeast
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Drain and rinse kidney beans and set aside.
- 3
Chop cauliflower into small florets and dice the onion.
- 4
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté for 2-3 minutes until onion is soft.
- 5
Add cauliflower florets, frozen peas, and canned tomatoes to the skillet. Cook for another 5 minutes, stirring occasionally.
- 6
Stir in kidney beans, salt, black pepper, and oregano. Cook for another 2 minutes to combine flavors.
- 7
Transfer mixture to a baking dish, spreading evenly. Sprinkle breadcrumbs and nutritional yeast on top.
- 8
Bake in preheated oven for 10 minutes until top is golden and crispy. Serve hot.
Cook it this week.
NeatEat plans Vegan Kidney Bean and Vegetable Gratin — and the rest of your week — around your budget, groceries included.