Skillet Broccoli Cheddar Beans (Vegan)
This Vegan Skillet Broccoli Cheddar Beans recipe is creamy, cheesy, and packed with plant-based protein! Inspired by classic broccoli cheddar soup, this easy white bean skillet combines tender broccoli and creamy white beans with a rich vegan cheddar sauce. It’s finished with homemade cheese crisps seasoned with Everything but the Bagel seasoning for the perfect crunchy topping. This cozy dinner comes together in one skillet and makes an easy, satisfying way to get more beans into your day!
Ingredients
For the Everything Bagel Cheese Crisps:
- ¾ cup vegan cheddar shreds 6 discs
- 1 tablespoon Everything but the Bagel seasoning
Ingredients:
- 2 tablespoons olive oil
- 1 ½ pounds broccoli florets and stems, diced and separated
- 1 yellow, onion diced (about 1 cup)
- 6 cloves fresh minced garlic
- 1 teaspoon smoked paprika
- ½ teaspoon salt, plus more to taste
- ½ teaspoon pepper, plus more to taste
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1 cup extra creamy non-dairy milk
- ¼ cup nutritional yeast
- 1 cup vegan cheddar shreds
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- Crusty bread, for serving, optional
Instructions
- For the cheese crisps, preheat your oven to 400°F.
- Line a baking sheet with parchment paper and place about 2 tablespoon-sized heaps onto the baking sheet, a few inched apart so they have room to spread as they melt in the oven.
- Place in the oven and bake for 8 to 12 minutes, or until the edges turn brown and start to crisp.
- Remove from the oven and immediately sprinkle each of the crisps with ½ teaspoon of the Everything but the Bagel seasoning.
- Set aside to cool at room temperature while you prepare the beans.
- Heat the olive oil in a large sauté pan over medium-high heat.
- Once the oil is hot, add the diced broccoli stems and onion, and cook until softened, 3 to 5 minutes.
- Add the sundried garlic, smoked paprika, salt and pepper, and continue to cook, stirring often, for 1 to 2 minutes.
- Sprinkle in the flour and mix to combine and cook for 1 to 2 minutes.
- Pour in the broth, milk, and nutritional yeast. Stir to combine, scraping up any bits at the bottom of the pan.
- Reduce the heat to medium and add the cheese shreds, stirring until most of it melts into the sauce.
- Mix in the broccoli and continue to cook, stirring occasionally, until the broccoli is bright green and just slightly tender, 6 to 8 minutes.
- Stir in the beans and mix gently to combine. Simmer for 2 to 3 more minutes, until the beans are heated through. Taste and adjust seasonings, if necessary.
- Garnish with the cheese crisps and serve immediately with crusty bread. Enjoy!
Video
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