Creamy Bean and Eggplant Casserole

Lauren Caris Short

By Lauren Caris Short

Updated

This article may contain affiliate links. Please read our disclosure policy.

4.34 from 21 votes

A 10-minute creamy vegan bean and eggplant casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavor-packed dish a try one night this week for a great hearty, healthy and completely vegan meal!

A 10 minute creamy vegan bean casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!

This casserole might have a little more than 5 ingredients, but it only takes 10 minutes, it’s completely vegan and it’s packed with protein.

A 10 minute creamy vegan bean casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!

We’ve been eating this during the week since I made it, and so far we’ve had it with brown rice, mashed potatoes and roast potatoes. All were amazing! I think a favourite so far is little potatoes cut into quarters and baked, very similarly to how they are prepared in this lightened up patatas bravas

A 10 minute creamy vegan bean casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!

Did you have a nice Easter break? I’m currently in a little hotel in Germany, enjoying a few days away. It’s the first proper little break we’ve had since Christmas, and even then we were busy building the new Lauren Caris Cooks site, so excuse me while I’m sleeping, watching movies and drinking Champagne! I’ve still got posts scheduled this week but I might be a little slow replying to comments. Things will be back to normal next week!

A 10 minute creamy vegan bean casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
Print Recipe
4.34 from 21 votes

Creamy Bean and Eggplant Casserole

A 10-minute creamy vegan bean and eggplant casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavor-packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
Prep Time3 minutes
Cook Time7 minutes
Total Time10 minutes
Course: Main Course
Servings: 4
Calories: 344kcal

Ingredients

  • 1 Eggplant
  • 15 oz Cannelini Beans typically one can
  • 15 oz Chickpeas typically one can, drained and rinsed
  • 1 tsp Chili Powder
  • 1.5 tsp Smoked Paprika
  • 28 oz Tomatoes diced, typically one large can or two regular cans
  • 1 tbsp Tomato Paste
  • 1 tbsp Tahini
  • Salt to taste
  • Pepper to taste

Instructions

  • Chop the eggplant into cubes about 1/4 inch in diameter. Sauté in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.
  • Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.

Notes

Can be stored in an airtight container in the fridge for up to 1 week or can be frozen for up to 3 months.

Nutrition

Calories: 344kcal | Carbohydrates: 62g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 290mg | Potassium: 1127mg | Fiber: 20g | Sugar: 15g | Vitamin A: 2289IU | Vitamin C: 32mg | Calcium: 156mg | Iron: 7mg

Images by Lauren Caris Short.

Leave a Comment

Recipe Rating





This site uses Akismet to reduce spam. Learn how your comment data is processed.

0 thoughts on “Creamy Bean and Eggplant Casserole”

  1. I made this last night and it was absolutely delicious. The leftovers today were spot on as well. I prepared it exactly as the recipe states and served it with roasted potatoes and slices of avocado. The preparation was simple but you couldn’t tell that from the rich flavour of this dish. Thank you so much for this fantastic recipe! I look forward to trying out your other recipes.

    Reply
    • Hi Vishwanath! I would defrost it first, then either reheat it in a microwave or in a saucepan. You may need to add a little more water to thin it out, but you can judge how it looks. Make sure it’s completely hot when you reheat it.

  2. This is a lovely recipe – we had it for dinner tonight and it was just what I needed – so quick and easy! I served it with couscous, and topped with avocado and coriander. First ever fully vegan recipe – and it was definitely a winner! Thank you!

    Reply
  3. ok ya’ll I made this last night and it was amazing! I added a ton of spinach right at the end and only used one can of tomatoes — sooo good! ate it just like that with some freshly chopped avocado yummy!! Even the non vegan hubby loved it – success!

    Reply
  4. Pingback: 15-Minute Vegetarian Dinners So You Have More Time for the Couch - google healths
  5. Pingback: 7 Vegan Dinners To Have This Week – YogaClicks Blog
  6. Pingback: 5 Healthy And Tasty Dinners You Should Try This Week - Career Girl Daily
  7. Pingback: Cookbook Inspiration: Autumn Recipes - Fab Giovanetti
  8. Pingback: 30 Easy Vegetarian Eggplant Recipes - The Petite Cook | The Petite Cook
  9. Pingback: 16 Easy Gluten Free Weeknight Dinners - Seasonal Cravings
  10. I ♡♡♡ this dish! So full of flavor and really simple and quick to make. Thank you for creating something so sublime, i had no aubergine so I used olives instead and am looking forward to the leftovers for lunch tomorrow ?

    Reply
  11. Pingback: 21 Elegant fuss free mother's day lunch ideas
  12. Ooh, this sounds delicious – and I have all the ingredients in! Doesn’t usually happen haha. Definitely gonna look at it for the weekend!

    Reply
  13. Pingback: 10 Minute Creamy Vegan Bean Casserole - Yum Goggle