This is a quick and delicious vegan dish that I’ve made for Jazz several times at home. We tried it while on the road this past September and Lady T’s 21-year-old oven worked flawlessly!
Step 1: Ingredients
- 4 tbs olive oil
- 1 onion diced
- 3 carrots, sliced
- 3 stalks of celery, chopped
- 2 shallots diced
- 1 can Goya or other cannellini beans (drain & rinse)
- 1 can diced tomatoes
- 3 cloves garlic diced
- Black pepper
- 1/2 cup panko crispy bread crumbs
- 1/2 cup vegan Parmesan-style cheese (Jazz likes Go Veggie brand)
Step 2: Preheat oven to 350 degrees. Heat two tablespoons of olive oil in a medium pot, then add onions, carrots, celery, and shallots. Cook until tender (about 8 minutes).
Step 3: Add beans, tomatoes with juice and garlic. Add black pepper to taste. Cover loosely and cook another 8 minutes.
Step 4: Combine cheese and breadcrumbs in a small bowl and mix thoroughly. Transfer veggies to baking dish and cover with cheese mixture. Bake in the oven until juices boil and top is golden brown. 
Serve as a main or side dish. Enjoy!
