By veganmilitarywife


Pizza Beans (Vegan, Oil Free, and Gluten Free)

Categories : Main Dish
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4.67 from 3 votes

Pizza Beans

Servings 4 servings


  • 1 red onion chopped
  • 1 red or green bell pepper chopped
  • 8 oz mushrooms sliced (I use cremini)
  • 1 yellow squash diced (optional)
  • 1 cup frozen or canned artichoke hearts roughly chopped (optional)
  • 1 box or can approximately 26 ounces salt-free or low salt strained tomatoes
  • 4 cups chopped kale or 1 pound frozen chopped kale
  • 2 cups cooked Royal Corona also known as Gigante beans
  • 1/2 cup black olives quartered
  • 2 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • 1 tbsp dried parsley
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon freshly ground black pepper

Cashew Cheese Sauce

  • 1 cup vegetable broth or water
  • 1/2 cup raw cashews Presoak the cashews in the broth or water for 30 minutes, if you don't have a high speed blender.
  • 1/4 cup nutritional yeast
  • 1 teaspoon apple cider vinegar or lemon juice


  • Preheat oven to 350 degrees F.
  • Heat a large pan over medium high heat. Add the onion, bell pepper, mushrooms, squash and artichoke hearts (if desired), and garlic. Sauté until the onion is soft.
  • Add the remaining ingredients, except cheese sauce ingredients, reduce heat to medium low, and simmer until heated through and the kale has softened.
  • Meanwhile, combine cheese sauce ingredients in a blender. Process until smooth.
  • Transfer the bean and vegetable mixture to a large baking dish.
  • Pour cheese sauce over top.
  • Bake for 30 minutes.
  • I recommend sprinkling with a plant-based Parmesan cheese substitute (recipe linked in recipe notes) and pairing with some crusty whole grain bread.


Click here for parmesan substitute recipe.