Vegan Beans alla Vodka
This dish is all about that creamy, dreamy texture combined with hearty beans that make it both satisfying and nourishing. I love how the vodka adds a unique depth to the flavor while keeping everything plant-based.
You know how sometimes you just crave something comforting and rich?
That’s how this Vegan Beans alla Vodka came to be a staple in my kitchen.
I remember the first time I had a creamy, tomato-based pasta dish, and I thought, 'I can recreate this with my favorite beans!' It’s a great way to enjoy the flavors without any animal products, and it’s surprisingly quick to whip up on a weeknight.
Plus, it’s a fantastic way to sneak in some extra protein and fiber.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using cannellini beans because they're creamy and provide a lovely texture. You can easily swap them for chickpeas or any bean you have on hand. The coconut coconut cream adds that rich, creamy element that’s often found in non-vegan versions without any nutritional yeast. If you're not a fan of coconut, you can use cashew coconut cream instead!
Tips & Notes
- •I like to keep my canned crushed tomatoes on hand for quick meals – they're a lifesaver!
- •If you find the sauce too thick, just stir in a splash of pasta cooking water until you reach your desired consistency.
Recipe Variations
- •Sometimes, I’ll add some sautéed mushrooms or spinach for an extra veggie boost.
- •If you’re feeling adventurous, toss in some nutritional yeast for a cheesy flavor.
Storage & Freezing
Leftovers can be stored in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months. Just make sure to let it cool completely before transferring it to the freezer!
Frequently Asked Questions
Can I make this gluten-free?
Absolutely! Just swap out the pasta for your favorite gluten-free variety, and you’re good to go.
What if I don’t have vodka?
You can replace it with vegetable broth or simply skip it altogether. The sauce will still be delicious!
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This dish is all about that creamy, dreamy texture combined with hearty beans that make it both satisfying and nourishing. I love how the vodka adds a unique depth to the flavor while keeping everything plant-based.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
- 2
Stir in the minced garlic and crushed red pepper flakes. Cook for another minute until the garlic is fragrant.
- 3
Pour in the vodka and let it simmer for about 3-4 minutes, allowing the alcohol to cook off. You’ll smell the wonderful aroma wafting up!
- 4
Add the crushed tomatoes and coconut coconut cream to the pot, stirring well to combine. Bring the mixture to a gentle simmer.
- 5
Add the cooked cannellini beans and chopped basil. Stir everything together and let it simmer for another 10-15 minutes. Season with salt and black pepper to taste.
- 6
While the sauce is simmering, cook your pasta according to the package instructions. Drain and set aside.
- 7
Once the sauce is thickened and creamy, toss the cooked pasta into the sauce, ensuring every noodle is coated.
- 8
Serve hot, garnished with extra fresh basil. Enjoy your nourishing, comforting dish!
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