Welcome to Easy Vegan Dinners by The Careless Cook!

This very first easy, vegan dinner is called Beanfield Olio. Here's what it looks like in the pan:





And this is what's in that pan:

extra virgin olive oil, minced garlic, sliced onions, green beans (bite size, for the most part), and garbanzo beans (from a can, drained and rinsed.)

I don't measure anything, but what you see in that pan is one medium size onion, six cloves of garlic, a couple handfuls of green beans, one can of garbanzos. As for the olive oil, I put in a couple swirls around the pan. I heat the oil then add the onions, let them cook for a few minutes, then add the garlic -- I don't let it get brown-- and then add the green beans and mix everything up. I let that cook for a few minutes then mix in the garbanzos. I cook everything on medium heat or so until the green beans are done which means still crunchy not mushy. You can add: wine or Bragg Liquid Aminos or red pepper flakes to this mixture, depending on what taste you prefer.

Meanwhile, I've heated water for pasta, and I cook a cup of penne. When the penne is done I drain it and put it on a plate then add the green beans etc from the pan.

I serve this with a salad. The salad shown below (with the green bean/garbanzo entree) has red leaf lettuce, arugula, carrots, radishes, and beets. I sprinkle oregano and garlic powder (granules) on top then add extra virgin olive oil and balsamic vinegar and toss it well. Here's the result:



Easy doesn't necessarily mean fast. There's some slicing and dicing and chopping that goes on, but I'm sure you can find pre-sliced/diced/chopped veggies if you want a faster meal.

This lovely vegan dinner serves two. Sometimes there's enough left over for one lunch the next day!