Oh My Veggies · by Nicole★ 5.0 (2)
Vegan Kidney Bean One Pot Pasta Recipe
NUTRITION · PER SERVING18M COOK
CAL 23%·PRO 27%
CARBS 70G61% OF CAL
12G FIBER0G ADDED11G INTRINSIC47G OTHER11G TOTAL SUGAR
FAT 17G32% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick one-pot pasta with kidney beans, vegetables, and coconut milk simmered in warm spices. Ready in under 20 minutes, it's a wholesome, comforting vegan dinner that's both healthful and satisfying.
mainpastabeans🥄 saucepandairy freegluten freeveganvegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 medium onion (chopped)
- 1.5 cups chestnut mushrooms (chopped)
- 1 cup zucchini (chopped)
- 1 large carrot (chopped)
- 1 large bell pepper (chopped)
- 2 tsp smoked paprika
- 1 can red kidney beans (drained and rinsed)
- 1/2 can coconut milk (Use low fat if you prefer)
- 1 cup oat milk (or any other plant based milk of your choice)
- 7 oz gluten-free spaghetti
- 1 lemon (juice of)
- 1 tbsp apple cider vinegar
- 1 tsp turmeric
- 1 tsp cumin
- 1 cup vegetable stock
- salt (to taste)
At a glance
PER SERVING · TIME 18M
CAL 23%·PRO 27%
CARBS 70G61% OF CAL
12G FIBER0G ADDED11G INTRINSIC47G OTHER11G TOTAL SUGAR
FAT 17G32% OF CAL
11G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 13m
- Sodium
- 660mg
- Total sugar
- 11g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 947mg
- Calcium
- 260mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 660MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.