Tuscan White Bean & Plant-Based Skillet

A satisfying and quick skillet meal featuring savory plant-based ground with creamy white beans, bright cherry tomatoes, and fresh spinach, complemented by crispy roasted broccoli and crusty bread.

• Prep: 12 min
• Cook: 18 min
• Total: 30 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $5.84/serving

Dietary

• Vegetarian
• High-Protein
• Nut-Free
• Egg-Free
• Pescatarian
• High-Fiber
• Low-Sugar

Tags

• quick
• one-pot
• roast
• savory
• healthy
• comfort food

Ingredients

• 16 ounce plant-based ground
• 1.5 pound broccoli florets
• 1.5 cup cherry tomatoes (halved)
• 5 ounce fresh spinach
• 2 can cannellini beans (rinsed and drained)
• 4 clove garlic (minced)
• 3 tablespoon olive oil
• 0.75 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.25 teaspoon red pepper flakes
• 0.5 cup Parmesan cheese (grated)
• 1 crusty bread (small loaf)

Instructions

1. Preheat your oven to 400°F. In a large bowl, toss the broccoli florets with 2 tablespoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Spread the broccoli in a single layer on a baking sheet and roast for 15 to 18 minutes, or until tender-crisp and slightly charred.
2. While the broccoli roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the plant-based ground and cook, breaking it apart with a spoon, for 5 to 7 minutes until browned. Drain any excess liquid if necessary.
3. Stir in the minced garlic and red pepper flakes (if using) into the skillet and cook for 1 minute until fragrant.
4. Add the halved cherry tomatoes to the skillet and cook for 2 to 3 minutes, stirring occasionally, until they start to soften slightly.
5. Stir in the rinsed and drained cannellini beans, vegetable broth, dried oregano, and dried basil. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Fold in the fresh spinach until it just wilts into the skillet mixture. Remove from heat.
7. Stir in the grated Parmesan cheese and season with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
8. Toast slices of the crusty bread until golden brown, either in a toaster or under the broiler for a minute or two.
9. Serve the hearty Tuscan white bean and plant-based skillet mixture alongside the roasted broccoli and toasted crusty bread.

Notes

Leftovers can be stored in an airtight container for up to 3 days and reheat well in the microwave or on the stovetop. For an extra pop of freshness, sprinkle with fresh parsley before serving.

Nutrition (per serving)

• Calories: 622
• Protein: 33.2 g
• Carbohydrates: 63 g
• Fat: 24.6 g
• Fiber: 13 g
• Sodium: 762 mg
• Saturated Fat: 5.6 g
• Sugar: 3.8 g
• Cholesterol: 10 mg