It’s been a hectic summer, so apologies for not posting more of the recipes that we’ve been creating in our attempt to be vegetarian as much as we can.
And by as much as we can, I mean when we’re cooking at home.
So I present to you the Meatless Bean and Pesto Skillet! This is a variation on the Tofurkey skillet from earlier in the blog, this time with pesto and meatless crumbles.
Just calling a “food” meatless crumbles makes me laugh. I’m not going to lie…
This is also a hearty, inexpensive meal. The crumbles were on sale for $3. The broth for $.50. Beans are about $.75/each. Frozen spinach is $1.00 a bag. Pesto was on sale for $2.50 (and I used about 3/4 of the jar.) Figure about $10 bucks for all the stuff you need for this dinner. Made 3 really solid servings. Add in a salad and some crunchy bread and you can definitely get 4 servings.
Here we go. This one is definitely husband approved.
Meatless Bean and Pesto Skillet
1/2 red onion (I’m sure a white or yellow would be fine too)
2 tsp minced garlic
1 bag of meatless crumbles (I used boca brand)
1 can of vegetable broth
2 cans of rinsed great northern beans
1 bag of fresh (or frozen) spinach
1 TBSP Italian Seasoning
3/4 cp prepared pesto.
Ok – this couldn’t be easier. Dice the onion and saute in olive oil over medium heat for a few minutes until it’s really fragrant. Add in the minced garlic for just a minute or so – don’t let it burn!
Add in the frozen meatless crumbles, the broth, the beans and bring to a boil for a few minutes. Add in the spinach.
Let the spinach cook down, and some of the liquid evaporate. After 2 or 3 more minutes add in the italian seasoning and the pesto. Stir well and let simmer for 5 minutes until warmed through and all the flavors are mixed and delicious.
Serve with some fresh grated romano cheese…and it’s really fantastic with some fresh french bread.