The parmigiana of butter beans is a welcoming dinner for the 1 -pan parmesan stew with incredible strokes of flavor and plots! No extra bowls are needed! Strada di spinaci tofu with layers with pasta sauce, beans of butter and vegan Parmesan and cooking! Serve with garlic or pasta bread! Gluten -free options, without soy and walnuts
This recipe for the butter of butter is inspired by my Parmigiano Torfu. The Tofu Parm is a quick and tapinated recipe in which only the slices of tofu with pasta sauce and a mixture of spinach and a simple and tasty spinach sauce are based. Repeat the layers and get this tofu parmesan ridiculously delicious. Think of a spinach cheese lasagna, but with the slices of tofu in the middle. It is abundant and delicious, uses daily and simple ingredients and is always surprising. And I used those flavors and idea to cook this Parmigiana / Lasagna of beans!
For this parmesan of beans, I prepared a blend mixture with a crumbled tofu for an abundant consistency, similar to a spinach, vegan cheese flavors and fresh basil. So, I lay up that mixture with butter beans, vegan pasta and parmesan sauce and pepper flakes. It turned out to be so fantastic!
And the best part is that everything is mixed and stratified in only 1 pan. No extra bowls are needed. These beans are absolutely delicious. They are a bit like these challenged beans with an Italian aromatic profile and Parmigiana from the layers of the tofu mixture of vegan and parmesan ricotta. You can overcome them with a little breadcrumbs for a more Parmesan style. Enjoy this Parmesan with plenty of butter and tasty with good baking bread, garlic bread or natural yeast. Or serve on the pasta!
Because you will love Parmigiana beans
- 1-pana super easy dinner ready in about half an hour
- Abundant and welcoming comfortable food dish with Italian flavors
- versatile! Serve with natural yeast, multigraine bread, garlic bread or pasta for choice.
- Easy to make gluten -free, soy without nuts
Smaller dinners to 1 pan
For the spinach ricotta mixture
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Prepare the mixture of ricotta of spinach tofu.
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In a bowl or in the 7 × 8 “pan, add the All the ingredients of spinach ricotta. Mix well, then taste and season the salt and flavors, if necessary. You can add more cheese or salt as desired. I usually add a little vegan mozzarella and parmesan. (Add the ricotta tofu mixture mixed to the pan if you used a bowl)
Assemble the saucepan.
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Even outside. Top the one with the butter beans And then the Salsa folderand raining on the balsamic vinegar. Sprinkle with Vegan Parmigiano (or mine Liquid Mozzarella), fresh basil and pepper bows together with the breadcrumbsif it is used. Sprinkle some olive oil above.
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Cook for 20-25 minutes or until the cheese melted and the sauce gorglia well. Remove the pan from the oven and add with fresh basil or other favorite herbs. Serve hot with natural leavening, multigraine bread, garlic bread, over or pasta.
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Shop: memorize in the refrigerator up to 3 days. Freeze for months. Heat in a pan or microwave oven or oven.
To make this vegan cheese without walnuts and walnuts.
For a soy versionReplace the tofu with the chickpea tofu and make sure that the other cheese is soy free.
For gluten -free, omit the breadcrumbs.
Create on the hob: Heat a pan over low heat. Add the layers, top with vegan cheese and pepper flakes, then increase the heat to the medium-low, cover with a lid and simmer for 10-12 minutes. So serve.
Calories: 240Kcal, Carbohydrates: 35G, Protein: 17G, Fat: 5G, Saturated fat: 1G, Polynsaturo fat: 2G, Monolysatuine fat: 1G, Sodium: 596mg, Potassium: 804mg, Fiber: 12G, Sugar: 3G, Vitamin A: 4782Iu, Vitamin C: 8mg, Soccer: 180mg, Iron: 6mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- Frozen spinach – for the ricotta mixture. Defrost and slightly squeeze excess humidity.
- tofu – Use the tofu still for your ricotta. You can use chickpeas or pumpkin seeds instead of normal tofu.
- rooms and condiments – We are condemning the ricotta with Italian seasoning, onion powder, garlic powder and nutritional yeast.
- vegan mozzarella – adds a melty consistency and a poorer flavor to ricotta.
- Salsa folder -Sa your favorite sauce at home or purchased in the shop.
- balsamic vinegar – adds sweetness and tang to the plate.
- butter beans – or use the white bean chosen or chickpeas.
- condiments – cross the parmesan with butter with vegan Parmesan, chilli flakes, breadcrumbs (optional), olive oil and fresh basil.
💡 Tips
- Save a plate and mix the vegan ricotta right in your pan.
- The breadcrumbs are optional but add a nice consistency to the finished dish.
How to prepare the Parmigiana bean
Preheat the oven at 400 ° F (205 ° C).
In a bowl or in the 7 × 8 “pan, add the All the ingredients of spinach ricotta. Mix well, then taste and season the salt and flavors, if necessary. You can add more cheese or salt as desired. I usually add a little vegan mozzarella and parmesan.
Top the one with the butter beans And then the Salsa folderand raining on the balsamic vinegar.
Sprinkle with Vegan Parmigiano or my liquid mozzarella and pepper flakes together with the breadcrumbsif it is used. Sprinkle some olive oil above.
Cook for 20-25 minutes or until the cheese melted and the sauce gorglia well. Remove the pan from the oven and add with fresh basil or other favorite herbs.
What to serve with parmesan at butter
Serve hot with natural yeast, wholemeal bread, garlic bread, over or pasta.
Frequent questions
To make this vegan cheese without walnuts and walnuts.
For a soy version, replace the tofu with chickpea tofu and make sure that the other cheeses are soy.
For gluten -free, just omit the breadcrumbs or use the gluten -free breadcrumbs.
Yes, prepare and archive up to 3 days in the refrigerator. Freeze for months. Heat in a pan or microwave oven or oven.
Yes, heat a pan over low heat. Add the layers, top with vegan cheese and pepper flakes, then increase the heat to the medium-low, cover with a lid and simmer for 10-12 minutes. Add fresh basil and serve
