You know that moment when you want pasta and something creamy and something with a little kick, but you also don’t want to babysit anything on the stove? That’s where this Vegan Bean Pasta Bake with Kimchi Cream Sauce swoops in to save dinner.
First off, it’s warm, hearty, and unapologetically comforting but it’s also packed with plant-based protein, gut-friendly ingredients, and just enough spice to keep things interesting. Plus, it’s an oven-baked pasta, which means you assemble it, bake it, and get to feel like a dinner hero with minimal effort.
This dish has become one of my favorite “clean out the fridge but make it fancy” meals. Let me show you how to bring it to life.
Why You’ll Love This Vegan Bean Pasta Bake
If you’ve been looking for a delicious excuse to work more legumes into your meals, this is it. White beans are one of the most affordable, nutrient-dense, and longevity-promoting foods on the planet, loaded with plant-based protein, fiber, and minerals that support gut and heart health. And when blended into a silky kimchi-spiked tofu sauce, they transform into the creamiest base.
In the oven everything comes together in one pan and bakes to golden, bubbly perfection. It’s cozy and crowd-pleasing, but also secretly functional thanks to a little kick of gut-friendly kimchi and plenty of protein to keep you full for hours.
Ingredient Swaps & Substitutions
- White Beans: Cannellini, navy, or great northern beans work best for creaminess, but chickpeas or even lentils can work in a pinch.
- Silken Tofu: If you can’t find it, use plain vegan yogurt, cashew cream, or even soft regular tofu. Just be sure to blend until smooth.
- Kimchi: Adds gut-friendly probiotics and depth. For a non-spicy option, try sauerkraut or 1 tbsp of white miso paste plus lemon juice.
- Broccoli: Sub in cauliflower, kale, spinach, or frozen peas—whatever you’ve got in your fridge.
- Pasta: Short pasta like fusilli, penne, or shells hold the sauce well. For a higher-protein option, use chickpea or lentil pasta.
Pro Tips for the Best Vegan Bean Pasta Bake
- Salt the pasta water well: Like, salt it generously as this is your only chance to season the pasta itself.
- Sauté slowly: Let the onions really caramelize and the broccoli brown. That’s where the depth comes in.
- Don’t overcook the pasta: It should be just underdone before going into the oven so it doesn’t turn mushy.
- Reserve that pasta water: It’s liquid gold! Use it to loosen the mix if the sauce feels too thick before baking.
- Broil, don’t bake forever: Be careful not to dry it out, just give it that golden, bubbling top and you’re good.
Storage, Reheating, & Freezer Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze pre-portioned leftovers for up to 1 month. Wrap tightly or use freezer-safe containers.
- Reheat: Microwave with a splash of water OR reheat in the oven at 350°F (175°C) for 10-15 minutes until warmed through. Add a drizzle of olive oil if it looks dry.
Boost the Protein Even More
- Use high-protein pasta: Like chickpea, lentil, or edamame-based varieties.
- Double the tofu in the sauce: Especially if skipping beans.
- Top with roasted tofu cubes, vegan sausage, or tempeh bacon.
Storage & Meal Prep Tipsfor Vegan Bean Pasta Bake
- Fridge: Keeps well for 3-4 days in an airtight container.
- Reheat: Warm in the oven or microwave. Add a splash of water if it looks dry.
- Freezer-friendly: Portion into containers before baking. When ready to eat, thaw and bake until heated through.
More Comfort Food Like this Vegan Bean Pasta Bake
- Creamy Spicy Pasta with Silken Tofu – Dairy-free
- One-Pot Healthy Vegetable Orzo
- Creamy Gochujang Orzo with Textured Soy Protein
- Spicy Vegan Mac and Cheese
- Veggie Anh’s Creamy Kimchi Pasta
Bean & Broccoli Pasta Bake with Kimchi Cream Sauce
Ingredients1x2x3x
Base:
- 1 tbsp olive oil
- 1 red onion thinly sliced
- 3 cloves garlic minced
- 1 heaping cup blanched broccoli florets
- 1 can 15 oz / 400g white beans (or 1.5 cups cooked from scratch)
- 1 can 500 ml / 16 oz tomato sauce or passata
- 250 g about 8 oz pasta of your choice (penne, fusilli, or shells work great)
- Salt and pepper to taste
- 1 tsp Paprika
- ½ tsp Cayenne pepper
Creamy kimchi tofu sauce:
- 1/2 block approx. 150g silken tofu
- 1/2 cup cooked white beans reserved from the can or batch
- 1-2 tbsp kimchi with a splash of its juice
- 1-2 tbsp soy sauce or tamari for gluten-free
To serve:
- Fresh basil or parsley chopped (optional)
Instructions
- Start by cooking your pasta in a large pot of salted boiling water until just al dente. You want it slightly undercooked since it will finish in the oven. Reserve about 1/2 cup of the pasta water before draining.
- In a large oven-safe skillet or deep sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and cook for 6-8 minutes, stirring occasionally, until soft and slightly browned. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the blanched broccoli florets. If you’re using raw broccoli, steam or blanch it beforehand for 2-3 minutes so it’s tender-crisp. Cook the mixture for 4-5 minutes until the broccoli starts to brown slightly on the edges.
- Pour in the tomato sauce, add the paprika and cayenne pepper, and stir everything to combine. Add your white beans and the cooked pasta. Toss everything gently together until well coated. Turn off the heat.
- In a blender or food processor, combine the silken tofu, reserved white beans, kimchi (plus some juice), and soy sauce. Blend until completely smooth and creamy. Taste and adjust, add more kimchi for tang or soy sauce for salt.
- Pour the creamy sauce over the pasta-bean-broccoli mixture and stir to combine evenly. If your mixture looks too thick, you can stir in a splash of the reserved pasta water to loosen it.
- Transfer the pan to the oven (or pour into a greased baking dish if not oven-safe) and broil on high for 10 minutes until the top is golden and bubbly. Watch it closely as every oven’s broiler is different!
- Once out of the oven, sprinkle fresh chopped basil or parsley on top. Serve hot and enjoy that creamy, savory, spicy comfort food magic.
Nutrition
If you’re looking for a quick, flavorful, protein-packed dinner that doesn’t involve 14 dishes in your sink, this High-Protein One-Pot Veggie Rice is about to be your new favorite.
Think cozy Indian-inspired spices, hearty vegetables, fluffy rice, and chewy, meaty soy curls all cooked together in one big pot. You get a balanced, satisfying, and absolutely delicious dish you can prep once and eat all week. This is the kind of weeknight meal that feels like a hug. And it’s vegan, budget-friendly, meal-prep approved, and perfect for feeding a crowd or just stocking your fridge with real, filling food.
Why This One-Pot Veggie Rice Has Been On Repeat in My Kitchen
Every once in a while, I stumble into a recipe that wasn’t planned—it just happened . A little of this, a pinch of that, and suddenly I’m standing over the stove thinking, “Wait… this slaps.”
That’s how this one-pot veggie rice came to life. And now? It’s in my weekly rotation. Here’s why:
One pot = one less reason to skip cooking
This dish understands the assignment: it feeds you well and keeps your kitchen sink empty(ish). No sauté pans, rice cookers, or extra strainers required—just one big pot and you’re in business.
It’s high-protein (but doesn’t scream “gym food”)
Between the soy curls and rice, you’re getting a complete protein situation without needing to add protein powder to your dinner (because no). It’s filling in that “I actually feel satisfied” way.
Clean-out-the-fridge
Got leftover veggies? In they go. Don’t have soy curls? Sub chickpeas. Want to throw in frozen peas or spinach? Do it. This rice doesn’t judge—it adapts.
Makes the BEST leftovers
Let it sit overnight and the flavors only get better. It also reheats beautifully and doesn’t go mushy, so you can batch-cook it Sunday and still look forward to Thursday’s lunch.
Ingredients You’ll Need to make One-Pot Veggie Rice
Here’s what you’ll need to make this one-pot rice dish:
- 1 medium onion , finely chopped
- 1 inch fresh ginger , minced
- 1/2 cup tomato sauce (or 2 fresh tomatoes, finely chopped)
- 3/4 cup soy granules or 1 cup soy curls, rehydrated and drained
- 1 cup uncooked rice (basmati or any long grain)
- 1 tsp salt , or to taste
- 1.5 tsp garam masala (or your favorite spice blend)
- 1 medium potato , diced small
- 1 medium carrot , chopped
- Fresh cilantro , chopped, for garnish
- Juice of 1/2 lemon
- 1 tbsp oil (for sautéing)
How to Make One-Pot Veggie Rice
Step 1: Rehydrate Your Soy
Place soy granules or curls in a bowl and cover with hot water. Let sit for 10-15 minutes, then drain and squeeze out excess water.
Step 2: Sauté the Base
In a large pot or deep pan, heat oil over medium heat. Add chopped onion and sauté until golden. Then sprinkle in the salt and add minced ginger.
Step 3: Add the Veggies
Stir in the diced potatoes and carrots. Cook for 8-10 minutes, stirring occasionally, until they begin to brown and soften.
Step 4: Add Tomatoes & Spices
Mix in tomato sauce (or chopped tomatoes) and garam masala. Let it simmer for 2–3 minutes to blend the flavors.
Step 5: Add Rice and Soy
Now add in your drained soy curls and either:
- Option 1: Add pre-cooked rice, stir everything together, and heat through.
- Option 2: Add uncooked rice + 2 cups water, cover, and simmer on low until the rice is fully cooked and water is absorbed (about 10-15 minutes).
Step 6: Finish It Off
Fluff the rice, squeeze in fresh lemon juice, and garnish with chopped cilantro.
How to ServeOne-Pot Veggie Rice
Serve this high-protein rice hot and fresh with:
- A dollop of unsweetened soy yogurt
- A crisp side salad
- Pickled onions or mango chutney
This dish is hearty enough to stand alone, but easy to dress up.
How to Store One-Pot Veggie Rice
Let it cool completely before storing:
- Fridge: Keeps well for 4-5 days in an airtight container.
- Freezer: Freeze for up to 1 month. Reheat with a splash of water to bring it back to life.
Recipe Variations & Substitutions for this One-Pot Veggie Rice
- Add peas, bell peppers, or spinach for more veggies
- Swap soy curls for chickpeas or tofu crumbles if you don’t have them
- Use quinoa or millet for a gluten-free or grain-free version
- Spice it up with chili powder, smoked paprika, or garlicky seasoning
This One-Pot High-Protein Veggie Rice is proof that eating well doesn’t need to be complicated. It’s full of flavor, texture, plant-based protein, and love, and it only dirties one pot.
If you make it, tag me @beextravegant, I want to see how you customize it!
Similar Recipes to One-Pot Veggie Rice
- Vegan Paella: A Simple Rice Dish Made Plant-Based
- Easy Tomato Rice with Chickpeas and Kale
- Easy Ven Pongal Recipe – Rice Lentil Dish
- Eay Vegan Mexican Rice from Plant Based on a Budget
One-Pot High-Protein Veggie Rice
Ingredients1x2x3x
- 1 tbsp oil olive or neutral
- 1 medium onion finely chopped
- 1 inch fresh ginger minced
- 1 medium potato diced small
- 1 large carrot chopped small
- 1 tsp salt adjust to taste
- 1 cup uncooked long-grain rice basmati recommended
- 1/2 cup tomato sauce or 2 medium tomatoes, chopped
- 1 cup soy granules or 1.5 cups soy curls rehydrated and squeezed dry
- 2 tsp garam masala or your favorite spice blend
- Juice of 1/2 lemon
- 2 tbsp chopped fresh cilantro
Optional Toppings:
- Dollop of plant-based yogurt
- Extra cilantro or green chili
- Side salad or pickle
Instructions
- Place your soy granules or soy curls in a medium bowl and cover them with hot water, just enough to fully submerge them. Let them sit and soak for about 10-15 minutes. They’ll absorb the water and become soft and meaty in texture. Once they’re plump, drain them well and use your hands or the back of a spoon to squeeze out any excess water.
- In a large pot or deep sauté pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the finely chopped onion. Sauté the onion, stirring occasionally, for about 6–8 minutes until it turns golden and starts to caramelize slightly around the edges.
- Stir in the minced ginger and let it cook with the onion for about 30s until fragrant. Then, add the chopped potato and carrot. Mix everything well so the vegetables are coated in the onion-ginger mixture. Cover the pot partially and let the veggies cook for around 10 minutes, stirring occasionally. You want the potatoes to begin softening and get slightly browned on the edges. If they’re sticking to the bottom of the pot or browning too fast, lower the heat and add a tablespoon of water.
- Once the vegetables are tender and golden, stir in the tomato sauce or chopped tomatoes. Cook this mixture for another 2-3 minutes until the tomato starts to break down and mix smoothly into the veggies. Then, sprinkle in the garam masala (or your favorite spice blend).
- Now add the drained soy curls or granules to the pot along with 1 cup of uncooked rice. Mix everything so the rice and soy are evenly coated with the spiced veggie-tomato mixture. Then, pour in 2 cups of water and stir once more to combine.
- Bring the whole mixture to a gentle boil over medium-high heat. Once it starts bubbling, lower the heat to low, cover the pot tightly with a lid, and let it simmer for 10-15 minutes. Avoid lifting the lid while it cooks, this traps the steam and helps the rice cook evenly. After 15 minutes, lift the lid and check the rice. If the water is fully absorbed and the rice is tender, you’re good to go. If the rice is still a bit firm or you see water at the bottom, cover and cook for 3-5 more minutes.
- Once the rice is fully cooked, turn off the heat and let it sit covered for another 5 minutes to steam, this makes it fluffier. Then gently fluff the rice with a fork. Squeeze in the juice of half a lemon for brightness and freshness, and stir in chopped cilantro. Taste and adjust salt or lemon juice if needed.
- Serve your one-pot rice hot, ideally with a dollop of unsweetened soy yogurt or a crunchy side salad for contrast.
Notes: If you are storing this for meal prep, let it cool fully before transferring to airtight containers. It keeps well in the fridge for 4-5 days and reheats beautifully just add a splash of water before reheating to loosen it back up. You can also store it in the freezer for up to 3 months.
Nutrition
This Spiced Savory Vegan French Toast is your answer to egg-free, high-protein comfort food that doesn’t feel like a compromise. Made with chickpea (gram) flour, flax meal, bold spices, and a touch of kala namak for that signature “eggy” flavor, this is the kind of meal that works for any time of day, from slow weekend brunch to a last-minute weeknight bite. P lus, it’s the perfect way to use up stale baguette and still end up with something that tastes fresh, cozy, and deeply flavorful.
Sweet breakfasts get all the hype!
If you follow me on social media, you already know I swear by my overnight oats. I eat them so often I could probably make them with my eyes closed and one hand tied behind my back. But even a loyal oat girly needs a change of pace sometimes.
Sometimes I find myself craving something salty, and toasty with spices that wake you up better than coffee. Enter this savory vegan French toast.
It’s everything you love about traditional French toast. Crispy outside, soft inside. In this version: chickpea flour brings the protein, flax helps bind it, and the spices make it feel like you did something fancy when really, you just grabbed some stale bread and a mixing bowl.
I love making a big batch and freezing extras. Then you can pop them straight into the toaster, no defrosting needed. Just double the time and they’ll be golden and hot in minutes! You are going to love it!
Why You’ll Love This Savory Vegan French Toast
Even if you’re loyal to sweet breakfasts like I am, it’s nice to shake things up. This recipe gives you all the comfort of French toast without the sugar crash. The crispy edges, the soft center, the warming spices, it hits that savory spot without being heavy. Plus, it’s made with ingredients you probably already have in the pantry.
Savory vegan French Toasts are high in plant-based protein, naturally egg-free, and honestly a fun way to rescue that sad half baguette sitting on your counter. And when you’re tired of oatmeal but still want a filling breakfast that doesn’t require flipping ten pancakes? This is your moment.
Ingredients for the Savory Vegan French Toast
- Chickpea Flour: Also called gram flour or besan. This cannot be subbed 1:1 with all-purpose or wheat flour.
- Flax Meal: Helps bind the batter, but you can sub with chia seeds or omit if your chickpea flour is extra fine.
- Kala Namak (Black Salt): Key for that egg-like flavor. If unavailable, use regular salt and add a pinch of nutritional yeast.
- Chili Peppers: Sub with crushed red pepper flakes or omit entirely for a milder version.
- Baguette: Any crusty bread works: sourdough, ciabatta, or even sandwich bread (though softer breads may get soggy faster).
How to Make Spiced Savory Vegan French Toast
Make the Batter
In a large bowl, whisk together the chickpea flour, flax meal, water (or plant milk), chopped onion, green chilies, and all the spices except kala namak. Add salt and pepper to taste, but go easy as you’ll be finishing with kala namak at the end for that eggy flavor.
Whisk until you have a smooth, pancake-like batter. It should be pourable but thick enough to cling to the bread. If it’s too thick, add 1-2 tbsp water; if too thin, add a little more chickpea flour.
Prep the bread
Slice your baguette into 1/2 inch thick rounds or diagonals. Slightly stale or day-old bread works best here—it soaks up the batter without falling apart. If your bread is very fresh, you can lightly toast it first to dry it out a bit.
Soak and coat
Dip each bread slice into the chickpea batter, making sure it’s fully coated on both sides. Let it soak for about 10–15 seconds per side enough to absorb flavor, but not so much that it turns soggy.
Pan-fry to perfection
Heat a nonstick or cast-iron skillet over medium heat. Add a drizzle of oil and spread it around. Place the coated bread slices on the pan and let them cook undisturbed for about 2-3 minutes on the first side until golden brown.
Flip, reduce the heat to low, and cover the skillet with a lid. Cook for another 3-4 minutes until the second side is also browned and the center is cooked through. The lid helps trap steam, which cooks the inside without drying it out.
Finish with kala namak
Remove from the pan and then immediately sprinkle each piece of savory vegan French toast with a pinch of kala namak. This is what gives the toast that subtle sulfuric “eggy” aroma. Don’t skip this step!
Cooking Tips: Making a Foolproof Savory Vegan French Toast
- Use the right bread: Crusty or day-old bread works best. If your bread is too fresh and soft, it can fall apart when you soak it. Toasting it for a few minutes beforehand helps give it more structure. A sliced baguette, sourdough, or even a crusty roll is ideal.
- Get your batter consistency right: Your batter should be the texture of pancake batter. Thick enough to cling to the bread, but still pourable. If it’s too thick, add a splash of water or plant milk. If it’s too thin, whisk in a spoon of chickpea flour.
- Chop small for even cooking: Finely chop the onion and chilies so they cook quickly and blend into the batter. Large chunks can make the toast uneven and harder to cook through.
- Soak, but don’t oversoak: Let the bread sit in the batter for about 10 to 15 seconds per side. Enough to soak up the flavor, but not so much that it turns mushy. If your bread is extra dense, a little longer is fine.
- Use a good nonstick pan or cast iron: This makes flipping easier and gives you that nice, even browning. Don’t crowd the pan either, as the pieces might end up sticking together. Cook in batches if needed.
- Cook low and slow to finish: After flipping, lower the heat and cover the pan. This traps steam and ensures the inside cooks fully without burning the outside. It’s an extra step that makes all the difference.
How to Serve This Savory Vegan French Toast
- Brunch spread: Serve with hummus, salad, and olives for a full mezze-style plate.
- Snacky lunch: Add a dollop of vegan yogurt or chutney on top.
- Breakfast-for-dinner: Pair with sautéed greens or scrambled tofu.
Storage & Freezing Tips
These freeze incredibly well, which makes them great for meal prep. After cooking, let them cool completely. Then:
- Freeze flat on a tray, then transfer to a freezer-safe container or bag.
- When you’re ready to eat, pop one directly into the toaster or toaster oven.
- You don’t need to thaw them first. Just toast them for double the usual time until crisp and hot.
If you want breakfast prepped for the week, make a double or even triple batch. You’ll thank yourself every time you pull a couple out.
Can I make the batter ahead of time? Yes. Store it covered in the fridge for up to two days. Give it a good stir before using.
Can I use sandwich bread instead of baguette? Sure. Just be gentle when soaking since softer bread breaks down faster. Toast it lightly first if needed.
Can I bake these instead of pan-frying? Yes. Bake at 375°F (190°C) for about 20 minutes, flipping halfway through. They won’t get quite as crisp, but they’ll still taste great.
What does kala namak taste like? It has a slightly sulfuric, salty taste, just enough to mimic the flavor of eggs. If you’re new to it, start with a small sprinkle and adjust.
Hosting a Fabulous Vegan Brunch? Here’s what else you can serve!
- Vegan Caramelized Banana Pancakes
- Moist Vegan Pumpkin Loaf with Pumpkin Glaze
- An Unbelievably Easy Vegan Shakshuka
- Easy Peaches and Cream Overnight Oats
Final Thoughts…
Savory breakfasts don’t always get the love they deserve, but this one might convert you. It’s cozy, flavorful, and has that golden-toasty thing going on. You’re using pantry ingredients and turning old bread into something that looks like you tried. And the fact that it freezes and toasts back up perfectly? Honestly, that’s the real flex. Try it, save some in your freezer, and tag me when you make it.
Spiced Savory Vegan French Toast
Ingredients1x2x3x
Base Batter:
- 1 cup chickpea flour or gram or besan flour – 100g
- 1 tsp flax meal for binding
- 1 cup water or unsweetened plant milk – 236ml
- 1/2 baguette sliced into 1/2 inch thick pieces (stale or day-old works best)
- 1/4 cup finely chopped onion
- 1-2 green chili peppers finely chopped (adjust to heat preference)
- Salt and black pepper to taste
- 1/4 to 1/2 tsp kala namak black salt, to sprinkle on top after cooking
- 1-2 tbsp neutral oil for pan-frying
Spices:
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper or 1 tsp paprika for milder flavor
- 1/2 tsp ground cumin
- 1 tsp ground coriander
To serve (optional, but delish):
- Hummus or vegan yogurt
- Fresh salad cucumber, tomato, greens
- Pickled onions or a quick chutney
Instructions
- In a large bowl, whisk together the chickpea flour, flax meal, spices, onion, chilies, water or milk, salt, and pepper. You want a smooth, pancake-like batter that coats the back of a spoon. If it’s too thick, add a splash of more liquid. If it’s too thin, add a spoon of chickpea flour and whisk again.
- Slice your baguette into 1/2-inch rounds. Stale bread works best here because it soaks up the batter without falling apart. If you are using sandwich bread, lightly toast it first to dry it out.
- Dip each slice into the batter. Let it soak for 10 to 15 seconds on each side, enough to absorb flavor without turning soggy.
- Heat a skillet over medium heat. Add a little oil and swirl it around the pan. Place the soaked bread slices in the pan and cook for 2 to 3 minutes per side until golden brown.
- Once flipped, lower the heat and cover the skillet with a lid. This helps cook the center without drying it out. Once both sides are crisp and the toast is cooked through, transfer to a plate.
- Sprinkle each piece with a small pinch of kala namak while it’s still hot. It gives that eggy flavor without being overpowering.
- Serve with some hummus or vegan yogurt and a handful of cucumber-tomato salad on the side. You can also instead add sliced avocado and some chili oil for a brunchy moment.
Nutrition
Bean & Broccoli Pasta Bake with Kimchi Cream Sauce
Ingredients1x2x3x
Base:
- 1 tbsp olive oil
- 1 red onion thinly sliced
- 3 cloves garlic minced
- 1 heaping cup blanched broccoli florets
- 1 can 15 oz / 400g white beans (or 1.5 cups cooked from scratch)
- 1 can 500 ml / 16 oz tomato sauce or passata
- 250 g about 8 oz pasta of your choice (penne, fusilli, or shells work great)
- Salt and pepper to taste
- 1 tsp Paprika
- ½ tsp Cayenne pepper
Creamy kimchi tofu sauce:
- 1/2 block approx. 150g silken tofu
- 1/2 cup cooked white beans reserved from the can or batch
- 1-2 tbsp kimchi with a splash of its juice
- 1-2 tbsp soy sauce or tamari for gluten-free
To serve:
- Fresh basil or parsley chopped (optional)
Instructions
- Start by cooking your pasta in a large pot of salted boiling water until just al dente. You want it slightly undercooked since it will finish in the oven. Reserve about 1/2 cup of the pasta water before draining.
- In a large oven-safe skillet or deep sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced red onion and cook for 6-8 minutes, stirring occasionally, until soft and slightly browned. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the blanched broccoli florets. If you’re using raw broccoli, steam or blanch it beforehand for 2-3 minutes so it’s tender-crisp. Cook the mixture for 4-5 minutes until the broccoli starts to brown slightly on the edges.
- Pour in the tomato sauce, add the paprika and cayenne pepper, and stir everything to combine. Add your white beans and the cooked pasta. Toss everything gently together until well coated. Turn off the heat.
- In a blender or food processor, combine the silken tofu, reserved white beans, kimchi (plus some juice), and soy sauce. Blend until completely smooth and creamy. Taste and adjust, add more kimchi for tang or soy sauce for salt.
- Pour the creamy sauce over the pasta-bean-broccoli mixture and stir to combine evenly. If your mixture looks too thick, you can stir in a splash of the reserved pasta water to loosen it.
- Transfer the pan to the oven (or pour into a greased baking dish if not oven-safe) and broil on high for 10 minutes until the top is golden and bubbly. Watch it closely as every oven’s broiler is different!
- Once out of the oven, sprinkle fresh chopped basil or parsley on top. Serve hot and enjoy that creamy, savory, spicy comfort food magic.
