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Super Easy Tuscan White Bean Skillet - Vegan Dinner Is Served!
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Want to try an easy vegan dinner? Try this Tuscan white bean skillet meal, which comes together quickly from pantry items. This recipe is hearty and packed with protein and fiber for a cozy and filling meal. #shorts #vlogmas
Ingredients:
1 Tbs oil
8 ounces of sliced mushrooms
2 14.5 oz cans of Cannelini beans
14.5 oz can of artichoke hearts, chopped
3/4 cup sun dried tomatoes, drained and chopped
2 14.5 oz cans of diced fire roasted tomatoes
1/2 tsp salt
1/2 tsp thyme
1 tsp oregano
1 tsp sugar
1/2 tsp black pepper
Parsley for garnish
Instructions:
Heat the oil over medium high heat until shimmering.
Add the mushrooms and cook them until they are soft.
Remove the mushrooms from the pot and set them aside.
Add the remaining ingredients and cook them over medium heat for two minutes.
Add the mushrooms back to the pot stir and re-heat for a couple minutes.
Garnish with parsley and serve with crusty bread. Enjoy!
Follow me on Instagram! @hellococoshin
Ingredients:
1 Tbs oil
8 ounces of sliced mushrooms
2 14.5 oz cans of Cannelini beans
14.5 oz can of artichoke hearts, chopped
3/4 cup sun dried tomatoes, drained and chopped
2 14.5 oz cans of diced fire roasted tomatoes
1/2 tsp salt
1/2 tsp thyme
1 tsp oregano
1 tsp sugar
1/2 tsp black pepper
Parsley for garnish
Instructions:
Heat the oil over medium high heat until shimmering.
Add the mushrooms and cook them until they are soft.
Remove the mushrooms from the pot and set them aside.
Add the remaining ingredients and cook them over medium heat for two minutes.
Add the mushrooms back to the pot stir and re-heat for a couple minutes.
Garnish with parsley and serve with crusty bread. Enjoy!
Follow me on Instagram! @hellococoshin
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