4 Winter Warming Recipes from The Great Vegan Bean Book

Vaquero Bean Tempeh Chili taken by Renée Comet

It got cold fast where I live, and from the looks of it, almost everywhere else too. Here are a few recipes that will warm you up when you come in from the cold from The Great Vegan Bean Book. Better yet, my plan is not to leave the house today at all!

First up is a hearty chilli made with Vaquero beans and tempeh. Vaquero beans start out white and black, but end up looking like any other bean.  If you don’t have those on hand use any long cooking bean such as pinto, black, kidney, etc. in your Vaquero Bean Tempeh Chilli. Honestly, if it’s snowing you can even use lentils – it will just cook faster.


One of my very favorite recipes from The Great Vegan Bean Book is Pineapple Rum Beans over Coconut Lime Sweet Potatoes. In the photo we used black runner beans, another heirloom from Rancho Gordo, but you can use pintos or black beans if you want. If you don’t imbibe just leave out the rum or use a rum extract (if you have it). The mashed coconut sweet potatoes are amazing!


This recipe features Mother Stallard Beans, a football shaped heirloom bean that is delicious all on its own. You could cook up your favorite bean using this recipe and everyone will still love it!


Maybe pancakes aren’t what you think of as stick-to-your-ribs winter fare, but these Enchanted Vanilla Pancakes are contain the magic of pureed white beans. You can use frozen peaches or some leftover apples and/or pears that you have around to make the Chai-spiced Compote.

Have a great chilly weekend!

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