Creamy Harissa Leek Aubergine and Butterbeans (Vegan High-Protein)
These Creamy Harissa Leek Aubergine and Butterbeans are packed with flavour, a gentle spice and a rich tomatoey sauce. Packed with lots of wholefood ingredients, it’s also vegan, gluten-free, high-fibre and high in protein.
I love a good warming bean-y bowl and this harissa veggie bean recipe is a new favourite. Leeks are amazing to cook with, they turn to sweet and soft once fried off in some olive oil and with garlic, some spices and extra veg, they take this dish to the next level. Harissa also makes an appearance in this bowl, and it’s one of my favourite go-to ingredients. It lives in the fridge and lasts ages, so when you need a big flavour boost, just a couple tablespoons will transform your meals. I like the rose harissa one, but there are a few varieties, just check the spice level to suit your tastes.
Why will I love these beans?
These beans are amazing:
- Saucy, rich and tomatoey
- Rich and slightly spiced with harissa
- Packed with vegetables and spices
- Full of fibre and protein
- Naturally vegan, plant-based, egg-free and dairy-free
- Gluten-free and nut-free
- Great for meal prep
- Ready in 30 minutes
- Comes together in one pan
- Ideal for midweek meals
- Delicious with breads, or other wholegrains
- A source of different plant-points
- Creamy with dairy-free yoghurt
- Made with healthy fats
- Warming and comforting
- Lasts well in the freezer
If you already love the sound of this recipe, then 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 and recommended products in the “shop the recipe” section.
For the beans:
- Avocado or olive oil: or another oil to fry off the leek.
- Leek: slice the leek into thin strips.
- Garlic: for flavour.
- Chilli: for heat.
- Aubergine: this is great for adding some chunky texture and goodness.
- Sweet smoked paprika: for some added smokiness.
- Rose harissa paste: I love the Belazu harissa range but choose your favourite.
- Butterbeans: I use the Bold Bean Co butterbeans which are so soft, plump and juicy and perfect for this recipe. You can also try this with cannellini beans, chickpeas or even cooked puy/green lentils.
- Tinned chopped tomatoes: also known as crushed tomatoes.
- Thick dairy-free yoghurt: I use Cocos Organic coconut yoghurt which is so thick and creamy, make sure your yoghurt is unsweetened and contains minimal ingredients.
- Salt and pepper: to season.
And to serve:
- Extra yoghurt: as above.
- Fresh coriander: for some freshness on top.
- Sliced fresh chilli: this is optional for some extra heat.
- Toasted pine nuts: these are delicious on top but keep it nut-free and use sunflower seeds.
- Sourdough or other wholegrains: your favourite bread is great for mopping up the sauces or serve this with wholegrain/legume pasta, rice, quinoa or buckwheat, for example.
Are these gluten-free and nut-free?
Yes this is naturally gluten-free, just check that your bread/grains to serve are also gluten-free. To keep this nut-free, check that your yoghurt does not contain nuts and do not add pine nuts on top.
How do I make them?
These beans are ready to go in a few steps:
- Fry off the leek, garlic and chilli: for 5 minutes to soften.
- Add in the aubergine and fry for 10 minutes: adding more oil, if needed, and some salt.
- Add in the paprika and stir for one minute: until fragrant.
- Now pour in all of the other ingredients: and stir until creamy.
- Allow to heat through for 5 to 10 minutes: until warm.
- Serve in bowls with your toppings: and choice of bread/grains.
How long will they last?
Once made, allow the beans to cool down and keep in a sealed container in the fridge for 2-3 days or the freezer for 1 month. Allow to defrost and warm back up to eat.
What other recipes can I try?
For more bean-y bowls:
- Sun-Dried Tomato Bean and Pasta Minestrone Soup
- Chipotle Black Beans with Guacamole
- Roasted Aubergine Creamy Tomato Beans
- Butterbean Squash and Almond Curry
- Super Greens and Beans Soup
Creamy Harissa Leek Aubergine and Butterbeans (Vegan High-Protein)
These Creamy Harissa Leek Aubergine and Butterbeans are packed with flavour, a gentle spice and a rich tomatoey sauce. Packed with lots of wholefood ingredients, it’s also vegan, gluten-free, high-fibre and high in protein.
Ingredients
For the Butterbeans:
- 1-2 tbsp avocado or olive oil
- 1 leek, finely shredded
- 2 large garlic cloves, crushed
- 1 chilli, finely diced
- 1 aubergine, in small chunks
- 1 tsp sweet smoked paprika
- 2 tbsp rose harissa paste
- 1 tin butterbeans (400g total, 240g beans), drained
- 200g pack crushed/chopped tomatoes
- 60g thick dairy-free yoghurt
- Salt and pepper
To Serve:
- 2-3 tbsp thick dairy-free yoghurt
- 2 sprigs fresh coriander, leaves only
- Sliced fresh chilli, optional
- 2-3 tbsp toasted pine nuts
- 2-3 tbsp toasted sourdough or other wholegrains
Instructions
- Heat 1 tbsp oil in a large non-stick pan and once hot, add the leek, garlic and chilli with a pinch of salt. Soften over a high heat for 5 minutes then add the aubergine (add more oil if it’s a bit dry) and cook for 10 minutes, to soften the aubergine.
- Add in the paprika and stir well for 1 minute.
- Now pour in the harissa, beans and 60ml of their liquid, the tomatoes and yoghurt. Season with salt and pepper and allow to warm through for 5-10 minutes.
- Once hot, spoon into bowls and top with extra yoghurt, some coriander, chilli, pine nuts and your favourite bread or wholegrains.
- Enjoy straight away or allow the beans to cool down and keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and warm back up to eat.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Creamy Harissa Leek Aubergine and Butterbeans so please let me know in the comments below and leave a star review above. If you do make these, 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 so please say hello!
With leek-y love x
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