Hey there, it’s me, back again with yet another easy vegan recipe.
If you follow me on social media, and you really should, you might’ve noticed I’ve not been around as much as usual. I’ve been writing. A lot. And I’ve been busy, but a girl’s gotta eat, right?
Of course, she does!
That’s when one-pot vegan recipes come in handy. I’ve been living off of soups, one-pot recipes and traybake recipes because you get two meals in one, and they are universally delicious and healthy.
These types of vegan recipes are a great way to add ingredients you might not use often because of fat or calorie concerns. If you don’t worry about that, then you just get a bowl full of delicious variety.
In my food tracker app (Cronometer) I called this recipe Blue Zone Butter Beans because I added ingredients commonly found in that diet such as; sundried tomatoes, olives, tomatoes, cucumber, and vegan feta cheese.
It’s healthy, delicious and packed with so many nutrients you’ll have a hard time believing it’s actually healthy, if you think two things can’t be true at once. and best of all? It’s easy peasy to make!
Kitchen Tools:
*Cutting board
*Knife
*Mixing bowl
*Slow cooker
*Long spoon
Ingredients:
*Butter beans (I used dry but canned works too)
*Sundried tomatoes (chopped)
*Olives (sliced)
*Vegan chicken breast (Verdino)
*Green sauce
*Vegan feta cheese (diced)
*Bell peppers
*Garlic
*Salad ingredients (tomato, cucumber, lettuce & shallots)
Instructions:
*If using dry beans, cook them first.
*Roast garlic in the oven or cook it until brown on the stove top.
*Cook vegan protein in oven or air fryer.
*Add ingredients into a large mixing bowl and toss until blended.
*Drizzle the Pesto (green sauce) on top and enjoy!
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The Spicy Spatula 
Whatcha think?