Eating an exclusively plant-based diet can be incredibly satisfying and tasty—especially with these hearty easy dinner recipes .
Three-Bean Chili With Spring Pesto
Three types of beans—chickpeas, cannellini, and kidney—ensures this chili is filling and full of protein.
1tablespoon plus 1/4 cup extra-virgin olive oil
1small yellow onion, chopped
114.5-ounce can diced tomatoes, including liquid
kosher salt and black pepper
115.5-ounce can chickpeas, rinsed and drained
115.5-ounce can cannellini beans, rinsed and drained
115.5-ounce can kidney beans, rinsed and drained
1clove garlic, finely chopped
3tablespoons pine nuts, chopped
1cup fresh flat-leaf parsley, chopped
crusty bread (optional)
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion and carrots and cook until tender, about 5 minutes.
Stir in the tomatoes and their liquid, 2 cups water, 1 ½ teaspoons salt, and ½ teaspoon pepper and bring to a boil.
Add the chickpeas and cannellini and kidney beans and cook until heated through, about 3 minutes.
Combine the garlic, pine nuts, parsley, remaining ¼ cup oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in a small bowl.
Divide the chili among individual bowls and top with the pesto. Serve with the bread, if desired.
Asian Hot Pot
Thinly sliced mushrooms lend an earthy flavor and richness to this brothy noodle soup.
13.75-ounce package cellophane (bean thread) or thin rice noodles
1tablespoon olive oil
8ounces shiitake or other mushrooms, stems discarded and caps thinly sliced
6cups vegetable or low-sodium chicken broth
2/3cup low-sodium soy sauce
2tablespoons grated fresh ginger
1teaspoon chili sauce or hot pepper sauce to taste (optional)
4scallions (green and white parts), thinly sliced
4carrots, thinly sliced
8ounces green beans, trimmed and cut into 2-inch pieces
Prepare the noodles according to the package directions. Drain and cut into 3-inch lengths.
Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes.
Add the broth, soy sauce, ginger, and chili sauce (if desired) and combine. Bring to a boil.
Add the scallions, carrots, and green beans. Simmer until the vegetables are tender, 5 to 6 minutes.
Divide the noodles among individual bowls and ladle the soup over the top.
Mashed White Bean and Avocado Club
Add this hearty vegetable-based sandwich to your no-cook dinner rotation.
215-ounce cans white beans, rinsed and drained
2tablespoons extra-virgin olive oil
1/2teaspoon kosher salt
1/4teaspoon black pepper
12slices multigrain bread
1small red onion, thinly sliced
1cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
14- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
2avocados, pitted and thinly sliced
In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.
Place 8 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado.
Stack the open-faced sandwiches on top of one another, avocado-side up, to make 4 double-decker sandwiches. Top with the remaining 4 slices of bread.
Slice each sandwich in half, if desired, and serve.Link to original