Vegan eggplant & bean casserole with spicy tomato sauce
Savor the flavors of this hearty Vegan Eggplant & Bean Casserole with Spicy Tomato Sauce! Featuring tender eggplant, nutritious white beans, and chickpeas, all enveloped in a rich, spicy tomato sauce made with chili powder, paprika, and a touch of sesame butter. Perfect for a wholesome, plant-based meal.
- 08 Apr 2025
- Cook time 10 min
- Prep time 5 min
- 4 Servings
- 11 Ingredients
Our Vegan Eggplant & Bean Casserole with Spicy Tomato Sauce is a nutritious, flavor-packed dish that combines robust vegetables, hearty beans, and a zesty tomato sauce. This recipe is perfect for those looking to enjoy a wholesome, plant-based meal that's bursting with taste and easy to prepare. Whether you're a lifelong vegan or just trying plant-based dishes, this casserole will tantalize your taste buds and leave you feeling satisfied.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Dice the eggplant into bite-sized pieces.
- Drain and rinse the white beans and chickpeas if using canned ones.
- In a large skillet, heat the olive oil over medium heat.
- Add the diced eggplant and sauté until it begins to soften, about 5-7 minutes. Stir occasionally to ensure the eggplant cooks evenly.
- To the same skillet with the eggplant, add the chili powder and paprika. Stir to coat the eggplant pieces with the spices and cook for about 1 minute until fragrant.
- Add the canned tomato paste and canned tomatoes (including their juices) to the skillet. Stir well to combine.
- Allow the mixture to come to a simmer. Reduce the heat to low and let it cook for about 10 minutes, stirring occasionally to prevent the sauce from sticking to the skillet.
- After the sauce has simmered, add the cooked white beans and chickpeas to the skillet. Stir everything together until the beans and chickpeas are evenly incorporated into the tomato sauce and eggplant mixture.
- Add the sesame butter to the skillet and stir well to combine. Sesame butter will give the casserole a rich, creamy texture.
- Season with a dash of salt and black pepper to taste. Adjust the seasoning if necessary.
- Transfer the mixture to a casserole dish, spreading it out into an even layer.
- Place the casserole dish in the preheated oven and bake for about 25-30 minutes, or until the top is slightly browned and the sauce is bubbling around the edges.
- Remove the casserole from the oven and let it cool for a few minutes before serving.
- Serve warm, garnished with fresh herbs if desired.
Tips:
- For best results, salt the eggplant slices and let them sit for about 30 minutes to draw out extra moisture before cooking. Rinse and pat them dry to reduce bitterness and improve texture.
- Customizing the spice level is easy; simply adjust the amount of chili powder to suit your preference.
- To save time, you can use canned beans instead of cooking them from scratch. Be sure to rinse them thoroughly to reduce sodium content.
- Adding a handful of fresh herbs, such as basil or oregano, can enhance the flavor profile of the casserole.
- You can prepare this dish ahead of time and store it in the refrigerator for up to three days. It may even taste better as the flavors meld together.
With its medley of flavors and satisfying textures, this Vegan Eggplant & Bean Casserole is sure to become a favorite in your household. The spicy tomato sauce perfectly complements the tender eggplant and hearty beans, creating a delightful, nutritious meal. Enjoy this dish as a comforting dinner or a wholesome lunch, and savor the benefits of a delicious, plant-based diet.
| Nutrition Facts | |
|---|---|
| Serving Size | 410 grams |
| Energy | |
| Calories 290kcal | 14% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 50g | 14% |
| Fiber 16g | 43% |
| Sugar 10g | 10% |
| Fat | |
| Fat 8g | 10% |
| Saturated 1.14g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 55ug | 6% |
| Choline 70mg | 13% |
| Vitamin B1 0.79mg | 66% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 2.16mg | 13% |
| Vitamin B6 0.76mg | 45% |
| Vitamin B9 140ug | 35% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 16mg | 17% |
| Vitamin E 2.66mg | 18% |
| Vitamin K 14ug | 11% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.65mg | 72% |
| Iron, Fe 6mg | 57% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 260mg | 21% |
| Potassium, K 1210mg | 36% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 300mg | 20% |
| Zinc, Zn 2.53mg | 23% |
| Water | |
| Water 330g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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