Adapted from NYTimes Cooking


Yield: 3 to 4 servings

  • ¼ cup unsalted vegan butter
  • 2 celery stalks, finely chopped, leaves reserved
  • 2 medium carrots, finely chopped
  • ¼t easpoon coarse kosher salt
  • 6 large garlic cloves, smashed and chopped
  • 2 (15-ounce) cans cannellini beans, drained and rinsed
  • ¼ cup Buffalo-style hot sauce, such as Frank’s Red Hot
  • Black pepper
  • ½ cup panko bread crumbs
  • ⅓ cup Vegan blue cheese or Miyoko’s Vegan Mozzarella, or grated Vegan Parmesan


  1. Heat the oven to 475 degrees. Put an oven-safe 10-inch skillet over medium-high heat and melt the butter. Add the celery, carrots and salt, and cook, stirring occasionally, until softened, 5 minutes. Add the garlic and cook, stirring occasionally, until softened, 1 minute. Add the beans and the hot sauce, and several generous grinds of black pepper. Stir to combine. Turn off the heat. Sprinkle the panko evenly over the top of the beans, then the cheese crumbles.
  2. Place the skillet in the oven and bake until the panko is crisp and toasted and the cheese has softened, 8 to 10 minutes. Top with celery leaves and serve.