BBQ Cannellini Beans with Veggie Sausage & Napa Cabbage Coleslaw
- Time
- 40 min
- Serves
- 4
- Style
- Vegetarian auto-gluten-free
Ingredients
- 2 (15 oz) canscannellini (white kidney) beans
- 2 mediumcarrots
- 4 clovesgarlic
- 1 medium headnapa cabbage
- ¼ cupplain Greek yogurt
- 4pre-cooked vegan sausage
- 1 mediumyellow onion
- apple cider vinegar
- black pepper
- brown sugar
- Dijon mustard
- extra virgin olive oil
- ketchup
- mayonnaise
- onion powder
- paprika
- salt
- tamari soy sauce
Cookware
- baking sheet pan
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater
- measuring cups
- measuring spoons
- mixing bowls
- nonstick skillet
- oven mitts
- stirring spoon
- tongs
- vegetable peeler
- whisk or fork
Per serving
- Calories
- 678
- Protein
- 37g
- Carbs
- 63g
- Fat
- 35g
- Fiber
- 15g
- Sodium
- 1376mg
Method
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