1400 700 vegan whitebeanmeltswithredonionbacon horizontal

White Bean Melts

with Red Onion Bacon

breakfast

Vegan Mayo Vegan Cheese Vegan Cheddar Cheese Tamari Root Vegetables Beans/Legumes Breakfast Nut-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Quick and Easy
SERVINGS
4
PREP & COOK TIME
15 min
CALORIES
280
FAT
7g
CARBOHYDRATES
44g
PROTEIN
11g

MAIN INGREDIENTS

  1. 1 red onion
  2. 1 tsp tamari
  3. 2 tsp garlic powder
  4. 13.4 oz cannellini beans
  5. 1 tbsp Follow Your Heart® Soy-Free Vegenaise®
  6. 4 whole wheat English muffins
  7. 2 oz vegan cheddar cheese
  8. 4 tsp hot sauce
  9. 1 tsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Prepare the red onion bacon

Preheat the oven to 425°F. Trim the red onion, cut into 1 inch thick rounds, and separate the rings. Place on a baking sheet and toss with 1 tsp vegetable oil, tamari, garlic powder, and a pinch of salt and pepper. Roast the red onion bacon until browned, 10 to 12 minutes.

2
Make the bean melt

Drain and rinse the cannellini beans, and add to a medium bowl. Add Vegenaise and a pinch of salt and pepper, and mash with a fork. Halve the whole wheat English muffins. Add mashed cannellini beans and cheddar cheese to the bottom half of each English muffin, place on a baking sheet, and toast until cheese is melted, 4 to 5 minutes.

3
Make the sandwiches

Top the toasted white bean melts with red onion bacon and hot sauce. Add remaining English muffin tops to close the sandwiches.