I’m working on building a repertoire of recipes that my more junk-food-vegan leaning husband loves and that fit in with my unprocessed preferences. They tend to take a little more effort, but are as delicious as junk food while also being healthy.
This recipe is our favorite hybrid so far. (In case you can’t tell, I generally only share my favorite recipes with y’all!)
It’s a southern-inspired feast that has 3 parts, and they go SO well together. It takes me about two hours to make, which isn’t bad given it results in 5 nights’ worth of dinner for two–and given it tastes as good as our favorite restaurant food and is packed full of veggies & beans. It also happens to be low fat, with the only overt fat being some cashews in the sauce.
Want to make it fat-free, and skip the macaroni? Try the baked beans + kale over a baked potato. That was actually the original version of this recipe for us!
(This recipe is for a bulk amount because feeding my 6’6″ bodybuilding husband with low-calorie-density food requires a LOT of food.)
- 1 medium-large yellow onion, chopped
- 4 cloves minced garlic
- 3/4 cup ketchup
- 1/2 cup molasses
- 1/4 cup brown sugar
- 3/4 tsp salt
- 3 tbsp apple cider vinegar
- 1/2 tsp dijon mustard
- 2 tsp smoked paprika
- 1 tsp soy sauce
- Pinch of allspice
- 4 cans navy beans, rinsed
- Preheat oven to 350 degrees. Add onion to a pot over medium-high heat, and saute for a few minutes until they start to get translucent. Add garlic and saute for a few more minutes.
- Turn off the heat, and add the rest of the ingredients to the pot and stir until well combined. Pour mixture into a 13×9″ pan, cover with tinfoil, and bake for 45 minutes.
- 2 cups roughly chopped gold potatoes
- 1/2 cup chopped carrots
- 1 cup chopped onion
- 1 cup raw cashews
- 1/2 cup unsweetened nondairy milk (I use soy)
- 1 cup water
- 2 tablespoon lemon juice
- 1/4 cup nutritional yeast flakes
- 1/2 teaspoon garlic powder
- 1.5 teaspoon salt (or to taste)
- Dash of cayenne (optional)
- Boil the potatoes, carrots, and onion until tender.
- Combine all the ingredients in a blender, and blend until smooth. Add more salt and lemon to taste.
Pasta & Kale
- 24oz dry macaroni, cooked according to package directions
- 32oz frozen kale (or use raw kale that is about 32oz when cooked)
- 5 large cloves garlic
- 2 tbsp lemon juice
- 1 tsp salt, to taste
- Add the kale and garlic to a pot over medium heat. Saute, stirring regularly, until the kale is tender. Add lemon juice and salt to taste.
- Make the final bowl: put the macaroni in a bowl, top with cheese sauce, then baked beans, then kale, and enjoy! (And, possibly, become as addicted to it as we are)