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Harvest Basil Beans

by jenny sansouci on November 21, 2011

In an effort to create a meatless holiday option that still packs a protein punch, I threw together this 2 bean dish with plenty of autumn flavor. To make it even easier, I used almost the same recipe from this acorn squash stuffing. This a great vegetarian alternative that has TONS of bursting flavor!

Oh, and if you want it to be vegan, just omit the optional bit of goat cheese.

I used 2 kinds of beans here — cannellini beans and tempeh. You can certainly use any white beans you want, but I like these 2 because they are hearty, mild and take on the other flavors in the dish perfectly. I just love cannellini beans – big white beans that are so great to crisp up in a stir-fry.

Ingredients (serves about 3-4):

  • 2 cups (or 1 can) cooked cannellini beans
  • 1 package organic tempeh (plain or flax flavor)
  • 1 yellow onion
  • 1 clove garlic
  • 1/2 cup chopped fresh basil
  • 1/3 cup raisins
  • 1/4 cup pine nuts
  • Juice from 1 lemon
  • 3 tbsp tamari
  • 1 tbsp olive oil
  • 1 tbsp goat cheese (optional)

Chop tempeh into bite-sized pieces. Add chopped tempeh and beans to a pan with the onions, garlic, olive oil, tamari and lemon juice. Cook until beans and tempeh are browned.

Transfer the mixture to a bowl and add basil, raisins and pine nuts. Top with goat cheese (optional).

Have a delicious holiday!




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Liz Mallory November 25, 2011 at 8:36 am

Incredible! Mouth watering amazing substitute for turkey! Highly recommended !!!!!

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