Your whole-hearted healthy eating habits may not translate well for an entire household. Not everyone is going to love spinach smoothies or cauliflower pizza crust – and can you really blame them? Unfortunately, a house divided means there’s no such thing as a menu for the masses. If you’re stuck cooking to suit a slew of taste buds, save yourself a little time (and lots of hassle) by making meals that last. This well-balanced Tuscan Bean Casserole is meant to stretch for a few days and keep you full for hours. One caveat: the rich, Italian-inspired flavors may test your willpower and have you reaching for the pinot (which, by the way, you completely deserve for trying to please everyone).
Tuscan Bean Casserole
Vegan | Gluten free | 30-minute meal
Makes 4-6 servings
2 15-oz. cans cannellini beans
1 14.5-oz can organic diced tomatoes
6 oz. kale
1/2 white or yellow onion, diced
3 oz. sundried tomatoes
½ cup shredded mozzarella cheese (I used Daiya Foods Mozzarella Style Shreds)
1 Tbsp. olive oil
2 cloves garlic, chopped
1 tsp. dried basil
Salt and pepper to taste
- Preheat oven to 350 degrees F and coat a large baking dish (13” x 9”) with non-stick cooking spray.
- In a medium pan, saute garlic, onion and kale in olive oil. Stir frequently until onion becomes translucent and kale begins to soften, but make sure kale leaves aren’t completely wilted.
- Drain and rinse beans. Pour into prepared baking dish.
- Spread kale mixture evenly over top of beans.
- Drain diced tomatoes and spoon into baking dish. Sprinkle basil over top.
- Top off with cheese and sundried tomatoes.
- Bake for 15-20 minutes, or until cheese is melted and casserole is heated through.
- Serve with garlic bread or a simple salad and enjoy!