Roasted Aubergine Creamy Tomato Beans (Vegan High-Protein)
These Roasted Aubergine Creamy Tomato Beans are packed with Mediterranean flavours, with tender roasted aubergines, a creamy coconut milk pesto sauce and lots of beans. It’s naturally vegan, gluten-free and high-protein.
Why beans?
I am back with yet another bean recipe, because, there will never be enough bean recipes in my opinion. They are so versatile and are really good for us too:
- High in fibre
- High in protein
- Loaded with vitamins and minerals
- Naturally plant-based, egg-free, dairy-free and gluten-free
- Come in a variety of options like cannellini, butterbeans, red, kidney, black, borlotti beans and chickpeas
- Stored in the cupboard
- Accessible and inexpensive
- Do not require cooking (can eat them straight from the tin/jar)
- They absorb so much flavour
So, beans are pretty special and they make this creamy aubergine dish really delicious but adding soft textures, protein and more fibre. The rest of the meal is focused on the delicious balsamic roasted aubergine chunks all stirred into a burst sticky tomatoey sauce.
Why will I love this?
This recipe is delicious:
- Creamy, saucy and smooth
- Packed with Mediterranean flavours yet subtly flavoured
- Loaded with fruits and vegetables
- Has chunks of balsamic roasted aubergines
- Lots of beans
- Juicy sticky burst tomatoes
- Coconut milk for creaminess
- Naturally dairy-free, egg-free and plant-based
- Naturally gluten-free and nut-free
- High in protein and fibre
- Contains brain-boosting spinach
- Loaded with healthy fats
- Simple to prepare
- Quick to make in about half an hour
- Ideal for meal prep or whipping up midweek
- Ideal for all the family
- Saves well in the fridge or freezer
- Delicious with breads or wholegrains
If you already love the sound of these beans, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card, and see my favourites in the “shop the recipe section.
For the aubergine:
- Aubergine: chop the aubergines into bite-size chunks to roast until tender and turning sticky on the outside.
- Olive oil: for roasting, or use your preferred oil.
- Balsamic vinegar: this adds richness and tang and works well with the basil and oregano in the sauce.
- Maple syrup: makes the aubergine turn sticky in the oven. You can also use agave syrup.
- Salt and pepper: to season.
As for the beans:
- Red onion: or white onion, to fry off.
- Garlic: for flavour.
- Dried herbs: this recipe uses dried basil and oregano for the Mediterranean flavours. I also add some dried chilli flakes for a subtle heat.
- Tomatoes: cherry or plum tomatoes are best here, chop them in half and allow them to burst in the pan.
- Cannellini beans: or you can use butterbeans or chickpeas, for example. These are all delicious and are great for making this meal filling and wholesome.
- Tomato puree: for richness.
- Tomato pesto: this also adds richness and a subtle pesto flavour. Make sure this is vegan, and it will also be called red pesto.
- Coconut milk: I use full-fat coconut milk for the creamiest dish, but you can also use lighter coconut milk, too.
- Baby spinach: to stir in at the end, to add dark leafy green goodness.
- Fresh basil: to add some basil-tasting goodness.
To serve, I like to add some creamy unsweetened natural coconut yoghurt on top with some breads, basil, pine nuts (omit if you are nut-free) and some wholegrains like rice or quinoa.
Is this gluten-free and nut-free?
This is naturally gluten-free, just make sure that your breads/wholegrains do not contain gluten. TO keep this nut-free, omit the pine nuts on top and swap for sunflower seeds or skip.
How do I make this?
This dish comes together in a few steps:
- Chop the aubergine and toss with the marinate: and roast for 30 minutes or until tender.
- Fry off the onion and garlic: then add the herbs.
- Add the tomatoes and allow burst: cooking for 10 minutes with a lid on.
- Pour in the beans, tomato puree, tomato pesto and coconut milk: and allow to warm through.
- Stir in the spinach, basil and most of the aubergine: and allow the leaves to wilt.
- Ladle into bowls and top with coconut yoghurt and the aubergine: and I like to add some basil, pine nuts and black pepper.
How long will it last?
Once cool, keep the beans in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.
What else can I try?
If you are looking for more dinner ideas:
- Curried Lentil Soup
- Creamy Pesto Beans
- Caponata Aubergine Butterbeans
- Creamy Tomato Pesto Chickpeas
- Butterbean Squash and Almond Curry
Roasted Aubergine Creamy Tomato Beans (Vegan Gluten-Free)
These Roasted Aubergine Creamy Tomato Beans are packed with Mediterranean flavours, with tender roasted aubergines, a creamy coconut milk pesto sauce and lots of beans. It’s naturally vegan, gluten-free and high-protein.
Ingredients
For the Aubergine:
- 2 aubergines, in cubes
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp maple syrup
- Salt and pepper
For the Beans:
- 1 tbsp olive oil
- 1 red onion, small dice
- 3 garlic cloves, crushed
- Herbs and spices: ½ tsp dried basil, ½ tsp dried oregano, ¼ tsp chilli flakes
- 240g cherry tomatoes, halved
- 1 tin cannellini beans, drained (240g drained weight)
- 2 tbsp tomato puree
- 2 tbsp tomato pesto
- 1 x 400ml tin full-fat coconut milk
- 50g baby spinach
- 2 sprigs fresh basil, leaves only
To Serve:
- 4 tbsp thick coconut yoghurt
- Wholegrains e.g. rice or couscous
- Breads e.g. naan, pitta or sourdough
- Fresh basil
- Pine nuts
Instructions
- Preheat the oven to 180ºC/350Farenheit and line a large baking tray with parchment paper. Toss the aubergine with all of the other ingredients and season with salt and pepper. Roast for 30 minutes, tossing halfway through, until sticky and softened.
- For the beans, add the olive oil to a large non-stick frying pan and once hot, add the onion and garlic. Fry for 5 minutes, until softened, before adding in the basil and oregano and stirring for 1 minute. Season with salt and pepper.
Pour in the tomatoes, and cook over a medium-high heat for 10 minutes, with a lid on, to soften the tomatoes. Mash them up with the wooden spoon to help soften them. - Now add in the beans, tomato puree, tomato pesto and coconut milk and stir well. Place the lid back on and gently simmer for 10 minutes until warmed through.
- Add the spinach to the pan and stir to wilt the leaves before adding in ¾ of the roasted aubergine and stir again.
- Ladle into bowls and top with some yoghurt, the rest of the roasted aubergine, some basil and pine nuts. Serve with your favourite wholegrains and breads.
- Enjoy straight away, or allow to cool and keep in the fridge in a sealed container for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.
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Stay in touch
I look forward to hearing what you think of these Roasted Aubergine Creamy Tomato Beans so please let me know in the comments below and leave a star review above. If you do make this cake, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With aubergine beany love x
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