Roasted Carrot and Mini Eggplant Dip: Inspired By Baba Ghanoush (Tahini-Free)

Roasted Carrot and Mini Eggplant Dip: Inspired By Baba Ghanoush (Tahini-Free)

Roasted Carrot and Mini Eggplant Dip

This is one of my favorite dip recipes, roasted eggplant dip. Inspired by a traditional baba ghanoush which incorporates roasted eggplant tahini, and spices, I use almond butter, which i regularly have on hand, and an added veggie bonus of roasted carrots.

I love the sweetness the roasted carrots add and their beautiful orange color. This dip is excellent on its own with crackers and veggie sticks. Or make a grain bowl with your favorite cooked grains, veggies, and a big dollop of this Carrot Eggplant Dip to act as a sauce!

Roasted Carrot and Eggplant Dip with dippers

Why You’ll Love This Recipe

  • Veggie-Focused: This dip is made mostly from vegetables! Roasted eggplant and carrots blend into a creamy, flavorful base that feels indulgent but is light and nourishing.
  • Fiber-Rich: Packed with fiber, this dip is a delicious way to help you meet your daily nutritional needs while keeping you satisfied.
  • Customizable: Make it your own! Add more carrots for sweetness, extra garlic for a kick, or swap in different herbs. This dip is made by YOU for YOU! Make it the way you like it!
food processor with dip

Equipment Needed

  • Roasting pan or baking sheet
  • Tongs (for turning and handling the hot eggplants)
  • Food processor (or blender)
  • Rubber spatula (for scraping down the sides)
  • Measuring cups and spoons
  • Sharp knife and cutting board

ingredients for roasted carrot and eggplant dip

Ingredients

  • Eggplant – I used mini eggplants, but any variety works. Roast until soft and charred for that creamy dip base.
  • Carrots – Roasting brings out their natural sweetness, which balances the smokiness of the dip
  • Oil – A little olive oil for roasting, plus sesame oil in the dip for flavor
  • Almond Butter – My swap for tahini. It adds creaminess and a subtle nuttiness.
  • Lemon – The zest and juice. This element brings brightness and balance.
  • Spices – Just a touch of salt, garlic, and cumin to round out the flavors.
  • Herbs – Parsley (you could also use chives, basil, or mint) for a fresh pop at the end.

Step-by-Step Instructions

Step 1: Roast the vegetables
Preheat your oven to 400°F (200°C). Prick the mini eggplants a few times with a fork, then place them whole on a baking sheet. Add the carrot (peeled and chopped) and toss it with a little olive oil. Roast everything until the eggplants are soft and charred (about 25–35 minutes) and the carrot is tender (about 25–30 minutes).
roasted eggplant picture showing process
Step 2: Cool and prep the eggplant
Let the roasted eggplants cool just enough to handle. The skins should peel away easily with your fingers once they’re cooked through. Discard the skins and keep only the soft, creamy, smoky flesh.
peeling away skin to reveal eggplant flesh
Step 3: Blend it up
Add all the ingredients, except parsley,  to a food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed, such as more lemon for brightness or more salt if it needs a lift.
food processor with dip
Step 4: Serve and enjoy
Scoop the dip into a shallow bowl, drizzle with a little extra olive oil, and finish with fresh parsley. Add a sprinkle of smoked paprika for extra smokiness and color. Serve with pita, veggies, or as part of a grain bowl. See Below for more dipper ideas!
plated roasted carrot and eggplant dip in black bowl on a orange plate with dippers

Roasted Carrot and Eggplant Dip Dipper Ideas

Breads & Crackers

  • Warm pita bread or pita chips
  • Sourdough slices, toasted or grilled
  • Flatbread cut into triangles
  • Seeded crackers

Fresh Veggies

  • Cucumber rounds or spears
  • Celery sticks
  • Cherry tomatoes
  • Carrot sticks (raw or lightly blanched)
  • Radishes, halved or sliced

Roasted or Cooked Veggies

Protein & Extras

More Creative Options

  • Pretzel sticks or pretzel crisps
  • Plantain chips or sweet potato chips
  • Endive leaves
  • Roasted Cremini mushroom caps or breaded mushrooms

Easy Weeknight Serving Ideas

One of my favorite ways to enjoy this dip is the simple route: pair it with crunchy veggie dippers like carrots, celery, cucumbers, tomatoes, and peppers. Add a handful of crackers, a couple of hard-boiled eggs, and some toasted sourdough “toastini,” and you’ve got an easy dinner board that comes together in minutes!

Want to mix it up? Try spreading this dip into wraps, serving it alongside warm roasted potatoes with a fresh salad, or pairing it with a grain bowl for a filling, well-balanced dinner.

Pro Tip: Got extra time in the morning? Make the dip in advance! The flavors develop more as this dip sits.

More Recipes You Will Love

plated roasted carrot and eggplant dip in black bowl on a orange plate with dippers

Roasted Carrot and Mini Eggplant Dip

Sarah Harper MS, RD, LDN
This Roasted Carrot and Eggplant Dip is an excellent weeknight meal prep recipe! Made with Roasted carrots, eggplant, almond butter, lemon, and spices!
Prep Time 10 minutes
Cook Time 35 minutes
Cool and Mix 25 minutes
Total Time 1 hour 10 minutes
Course Appetizer, dinner, Side Dish
Cuisine American
Servings 6 servings
Calories 102 kcal

Equipment

  • Baking Sheet or Roasting Pan
  • Tongs
  • Food Processor
  • silicone spatula
  • measuring cups and spoons

Ingredients
  

  • 6 mini eggplants 515g, 6-8 mini eggplants, or 3 small eggplants
  • 1 large carrot 85g
  • 1 tbsp olive oil 13g, more for garnishing
  • 2 tbsp almond butter 32g
  • 1 tbsp sesame oil 13g
  • 2 tbsp fresh lemon juice 30g
  • 1 tsp lemon zest
  • 1 garlic clove, minces
  • ½ tsp kosher salt
  • ¼ tsp ground cumin
  • fresh parsley for garnish

Instructions
 

Roast the Vegetables

  • Preheat oven to 400°F (200°C). Prick the mini eggplants with a fork and place them whole on a baking sheet. Add the chopped carrot (tossed with a drizzle of olive oil). Roast until the eggplants are charred and soft (25–35 minutes) and the carrot is tender (25–30 minutes).

Cool and Remove Skin

  • Let the eggplants cool slightly. Remove the skin by peeling it away with fingers. Once the eggplants have been cooked and cooled this is really easy. Discard the skin and keep only the soft roasted flesh.

Blend Ingredients

  • Add the roasted eggplant flesh, carrot, almond butter, sesame oil, lemon zest, lemon juice, garlic, salt, cumin, and olive oil to a food processor. Blend until smooth and creamy. Adjust seasoning to taste.

Serve

  • Spread into a shallow bowl, drizzle with olive oil and garnish with parsley.

Nutrition

Calories: 102kcalCarbohydrates: 8gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 203mgPotassium: 278mgFiber: 3gSugar: 4gVitamin A: 1720IUVitamin C: 5mgCalcium: 32mgIron: 0.5mg
Keyword appetizer, carrot, dip, eggplant
Tried this recipe?Let us know how it was!
Holiday Sugar Plum Baked Oatmeal (Cozy Christmas Breakfast Recipe)

Holiday Sugar Plum Baked Oatmeal (Cozy Christmas Breakfast Recipe)

Holiday Sugar Plum Baked Oatmeal with Crumble Topping

This Holiday Sugar Plum Baked Oatmeal is perfect for a festive morning or plum season. It started when I had 2 lbs of Italian plums from a local farmer. During my baked oatmeal phase, I realized a fruit crumble could become breakfast.

Sugar Plum Baked Oatmeal on a plate dusted with powdered sugar

Why You Will Love This Recipe

Whole Ingredients: This recipe involves ingredients you can find at your local grocery store.
Healthy: With lots of fresh fruit, healthy fats from the nuts, and fiber from the oats, flax, and chia seeds, you can’t go wrong! I like to use a filtered milk like Darigold for an extra protein boost too!
Festive: This is a festive winter solstice or Christmas-time treat! This Plum Baked Oatmeal recipe has all the makings of a super Hygge treat or breakfast.
Unique: A sugar plum-themed dessert or breakfast is just the thing for around the holidays. But I also like to make this recipe and lean into all the fresh plums during plum season! Fresh plums in desserts and breakfasts are so underrated!

Equipment

To make this baked oatmeal, you’ll need:
  • 9×9-inch baking dish – greased with butter or oil so the oatmeal doesn’t stick.
  • Large mixing bowl – for combining the oats and spices.
  • Medium mixing bowl – for whisking wet ingredients.
  • Whisk – to beat eggs and blend liquids smoothly.
  • Measuring cups and spoons – for accuracy, especially with spices.
  • Fork or pastry cutter (optional) – to cut the butter into the crumble topping. I actually just use my fingers.
ingredients for plum baked oatmeal

Ingredients You Will Need

These ingredients make this baked oatmeal cozy, nourishing, and festive:

The Base

  • Rolled oats (160 g / 2 cups): The heart of baked oatmeal! Use old-fashioned oats for the best texture.
  • Fairlife 2% milk (480 ml / 2 cups): Adds creaminess, extra protein!
  • Eggs (100 g / 2 large): Help bind everything together while adding more protein.
  • Melted Butter or coconut oil (42 g / 3 tbsp): Adds richness and moisture.

Sweeteners & Flavor

  • Coconut sugar (67 g / ⅓ cup): Natural sweetness with a caramel-like note.
  • Vanilla extract (10 ml / 2 tsp) + almond extract (1 ml / ¼ tsp): A festive, cookie-like combo. Tip: You can measure this ingredient with love!

Warm Spices

  • Cinnamon (2.5 g / 1 tsp), ginger (2 g / ½ tsp), nutmeg (1 g / ¼ tsp), cloves (pinch): Together, these turn everyday oatmeal into a Christmas breakfast. Optional to just use cinnamon.

Nutrient Boosters

  • Ground flaxseed (14 g / 2 tbsp) + chia seeds (20 g / 2 tbsp): Extra fiber, healthy fats, and a little crunch.
  • Nuts or seeds (60 g / ½ cup, optional): Almonds, walnuts, or pumpkin seeds add protein and texture.

The Fruit

  • Plums (480 g / 3 cups, diced): Juicy, tart-sweet, and the star of this “sugar plum” breakfast. I use Italian plums I got from a friend’s tree!

Crumble Topping

  • Flour (60 g / ½ cup) + coconut sugar (50 g / ¼ cup): The base of a sweet, golden topping.
  • Cold butter (42 g / 3 tbsp): Creates the perfect crumbly texture for your crumble.
  • Cinnamon (1 g / ¼ tsp, optional): For extra warmth and crunch.

Step-by-Step Instructions with Recipe Tips

Preheat and prepare

Preheat oven to 375°F (190°C). Grease an 9×9-inch baking dish with butter or oil.

Mix the dry ingredients

In a large mixing bowl, combine oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, coconut sugar, flax, and chia.

Whisk the wet ingredients

In a medium bowl, whisk together the milk, eggs, vanilla, and melted butter.

Tip: Let the butter cool slightly before whisking to prevent scrambling the eggs.

Combine wet and dry

Pour the wet mixture into the dry mixture and stir until combined.

Add fruit and nuts

Fold in the diced plums and nuts (if using). Pour the batter into the prepared baking dish.

Tip: Cut the plums into perfect bite sized pieces to avoid cumbersome chunks of plums. 

 

steps for making plum baked oatmeal

 

Make the crumble topping

In a small bowl, combine flour, coconut sugar, cinnamon. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.

Tip: Don’t overmix! Look for Small pea-sized clumps for the best topping.

Assemble and bake

Sprinkle the crumble evenly over the oatmeal. Bake for 40–45 minutes, until golden brown and set in the center.

Tip: If the top is browning too quickly, cover loosely with foil during the last 10 minutes. I didn’t need to do this but everyone’s oven is different. 

Cool and serve

Allow to cool for 10–15 minutes before slicing.

Serve warm, dusted with powdered sugar if you want a snowy holiday finish!

plum baked oatmeal in a baking dish with serving spoon

Recipe Variations

Less Holiday Vibe: remove the holiday spices and just use ½ tsp cinnamon in the filling and ¼ tsp cinnamon in the crumble topping
Nuts: Substitute with your preferred nuts or those you have on hand. Option to omit the nuts as well
Milk: Use a plant-based milk or whole milk for more decadent baked oatmeal.
Fruit: Swap the plums for another fruit of choice, such as blueberries, peaches, apples, or pears! I use Italian plums from a local farmer, but feel free to use whatever plums you prefer. You can even use canned or frozen fruit in this recipe!

Serving Suggestions

My Favorite Breakfast: I love this recipe served warm, with a dollop of Greek yogurt and a cup of coffee in the morning.
Healthy-ish Dessert: You could also serve this warm with a scoop of vanilla ice cream or homemade whipped cream.
Snack: Enjoy this cold for a healthy mid-day snack.
Make It Festive: Dust with powdered sugar, top with sugared cranberries, add a yogurt-honey swirl, drizzle warm spiced maple, sprinkle toasted nuts, or serve with whipped cream/ice cream for dessert.
Sugar Plum Baked Oatmeal on a plate dusted with powdered sugar

Storage & Reheating Tips

One of the best parts about baked oatmeal is how well it keeps. Here’s how to store your Sugar Plum Baked Oatmeal so you can enjoy it all week long:

Refrigerator:

  • For longer storage, keep leftovers in the fridge for up to 5 days. Reheat individual slices in the microwave for 30–45 seconds or warm in the oven at 325°F (160°C) for 10 minutes.

Freezer:

  • Slice into squares, wrap each piece tightly in plastic wrap or foil, and place in a freezer bag. Freeze for up to 6 months. Thaw overnight in the fridge, then reheat before serving.

Meal Prep Pro Tip:

  • Portion into single-serve containers with a spoonful of yogurt or nut butter on the side for an easy grab-and-go breakfast.

More Healthy and Healthy-ish Dessert Recipes

The Easiest Homemade Strawberry Rhubarb Crisp

Easy Healthy Snickers Dates (Chocolate Covered Date Bites)

Homemade White Chocolate Macadamia Nut Clif Bar

Easy Peach Bread Recipe Made with Less Sugar

 

Sugar Plum Baked Oatmeal on a plate dusted with powdered sugar

Plum Baked Oatmeal with a Crumble Topping

Sarah Harper MS, RD, LDN
This baked oatmeal is made with hearty oats, warm cinnamon, and 2–3 cups of fresh fruit, then topped with a golden crumble. A cozy, make-ahead breakfast that’s perfect for busy mornings or weekend brunch.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American
Servings 8 servings
Calories 369 kcal

Equipment

  • 9x9 inch cake pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • measuring cups and spoons
  • rubber spatula

Ingredients
  

  • 2 cups old-fashioned rolled oats 160g
  • 2 tbsp ground flax
  • 2 tbsp chia seeds
  • 1 tsp ground cinnamin
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • tsp ground cloves
  • ½ tsp kosher salt
  • 2 cup 2% milk
  • 2 eggs
  • cup coconut sugar
  • 2 tsp vanilla extract
  • 3 tbsp melted butter
  • 3 cups plums, diced 480g
  • ½ cup walnuts

Crumble Topping

  • ½ cup all-purpose flour 60g
  • ¼ cup coconut sugar 50g
  • ¼ tsp ground cinnamon
  • 3 tbsp cold butter, cubes

Instructions
 

  • Preheat oven to 375°F (190°C). Grease an 8x8-inch (20x20 cm) baking dish.
  • In a large bowl, mix oats, baking powder, cinnamon, ginger, nutmeg, cloves, salt, coconut sugar, flax, and chia.
  • In another bowl, whisk together 2% milk, eggs, vanilla, and melted butter.
  • Pour wet ingredients into the dry and stir to combine.
  • Fold in the diced plums and nuts (if using). Spread mixture evenly into the prepared dish.
  • In a small bowl, combine flour, coconut sugar, and cinnamon. Cut in the cold butter with a fork or your fingers until coarse crumbs form.
  • Sprinkle crumble evenly over the oatmeal mixture.
  • Bake for 40–45 minutes, until golden brown on top and set in the center.
  • Cool slightly before slicing into squares. Dust with powdered sugar before serving, if desired.

Nutrition

Calories: 369kcalCarbohydrates: 43gProtein: 9gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 68mgSodium: 282mgPotassium: 343mgFiber: 5gSugar: 17gVitamin A: 599IUVitamin C: 6mgCalcium: 127mgIron: 2mg
Keyword oatmeal, plum
Tried this recipe?Let us know how it was!
Written by Sarah Harper, MS, RD, LDN, a registered dietitian and food blogger at The Addy Bean. Sarah shares plant-forward, flexible recipes that are simple, nourishing, and delicious. Her baked oatmeal recipes are designed to make healthy eating easy, cozy, and satisfying for any season.
Southwest Sauce Recipe (High-Protein Copycat)

Southwest Sauce Recipe (High-Protein Copycat)

Homemade Southwest Sauce: A High-Protein Copycat Recipe

How to make Southwest sauce that’s healthier and more flavorful than any copycat Subway chipotle version? Start with this simple, higher protein recipe.

I take simple ingredients and create your new favorite sauce you will want to put on everything. From salad dressing for salad greens and grain bowls, a spread for wraps or sandwiches or a delicious dip for breaded mushrooms or roasted veggies, this dressing is so versatile! One of my favorite applications is as a sauce for roasted sweet potatoes and baked sweet potato fries!

This sauce is healthy with 4g of protein per serving, delicious and is the perfect sauce for you to try today!

Why I Created a Healthier Version of Southwest Sauce

As a registered dietitian, I love taking popular sauces and giving them a nutritious twist. Classic Southwest Sauce is creamy and delicious, but it’s usually heavy on mayo and light on protein.

By swapping in cottage cheese, this version keeps all the smoky, tangy flavor you love while adding extra protein and a lighter texture. It’s a simple upgrade that makes your meals a little more satisfying and balanced, without losing the indulgent taste.

Three Reasons I Love This Southwest Sauce

  1. Protein Boost: This sauce adds creaminess and extra protein from blended cottage cheese, helping you feel full and satisfied. With 24g of protein per recipe you will want to make this high protein recipe on repeat.

  2. Meal Prep Friendly: It’s perfect to make ahead and keeps well in the fridge, ready to grab and use when you need it.

  3. Quick and Easy: All the ingredients are easy to find and it comes together in about 5 minutes.

Sauce Tip!

Let this Southwest Sauce rest for 1 to 2 hours before serving so the flavors can blend together. It’s the same idea as letting ranch, dill pickle dip, or spinach artichoke dip sit for a bit, worth it for the best flavor. You can store this sauce in an airtight container in the refrigerator for up to 5 days.

Tools Needed

  • Blender, food processor, or a mini blender like a Magic Bullet

  • Measuring cups and spoons
ingredients for blended cottage cheese southwest sauce on a light background

I forgot to include the fresh lime!

Ingredients

This sauce is made with real-food ingredients that pack in flavor and protein without a long ingredient list.

  • Cottage cheese: A creamy, high-protein base that blends beautifully into a smooth sauce. I used a local PNW brand of cottage cheese Dairigold. Another one of my favorite brands is Good Culture. 

  • Lime juice: Adds brightness and a fresh, citrusy tang.

    **One of my favorite citrus hacks: If you are fresh out of limes you can swap for True Lime, 1 tbsp water + 1 packet of true lime is equivalent to 1 tbsp of lime juice.

  • Olive oil or avocado oil: For a smooth texture and dose of healthy fats. I love Graza Drizzle olive oil for this recipe.

  • Chili powder and cumin: Warm spices that give this sauce its classic Southwest flavor

  • Garlic powder and onion powder: For savory depth and no need to chop anything

  • Kosher salt (optional): Enhances all the other flavors

  • Adobo sauce (optional): Adds a smoky, spicy kick if you like a little heat
  • Water or milk (optional): Used to thin the sauce to your desired consistency

Recipe Variations

  • Swap cottage cheese with plain Greek yogurt for a slightly different texture

  • Use sour cream or mayo if you prefer a richer, tangier sauce

  • Add a chipotle pepper or pickled jalapeños if you want more heat

  • Try a splash of Worcestershire sauce for added depth of flavor

  • Use 1 tsp lime zest for more citrus flavor

How to make southwest sauce with two images. One of the pre-blend and the other of the post blend of ingredients

How To Make Southwest Sauce: It is as easy a 1-2-3!

  1. Add all ingredients to a blender or food processor.

  2. Blend until smooth, about 15 to 20 seconds.

  3. Taste and adjust seasonings to your liking.

    **Optional: Add water or milk as needed to reach your desired consistency.

Recipe Tip: This sauce thickens slightly after chilling. If you think it is too thick after chilling you can add water or milk 1 tbsp at a time and mix until you reach your desired consistency.

Storage Suggestions


In the refrigerator, store the sauce in an airtight container or mason jar. It will keep for up to 5–7 days in the fridge. Stir before serving, as some separation may occur.

Serving Suggestions

This higher protein Southwest sauce is the kind of recipe that earns a permanent spot in your fridge. It’s creamy, smoky, and just the right amount of zippy. Here are a few of my favorite ways to use it:

  • Roasted Veggies: Drizzle over carrots, cauliflower, or broccoli for an easy flavor boost.

  • Potatoes (Any Style): Try it with baked, air-fried, or smashed potatoes for something craveable.

  • Grain Bowls: Spoon it over quinoa, rice, or farro with beans, greens, and roasted veggies.

  • Sauce for Protein: Tastes great on tofu, tempeh, grilled chicken, shrimp, or even leftover steak.

  • Salads: Thin it with olive oil, rice vinegar, lime juice or all three for a creamy, spicy dressing.

  • Sandwiches and Wraps: Spread on bread or tortillas to add flavor and moisture.

  • Tacos: A dollop works well with both plant-based and meat-filled tacos.

  • Chicken Nuggets: A fun dip for adults and kids, great with homemade or store-bought nuggets.

It’s one of those sauces you’ll start making on repeat because it pairs well with just about anything.

More Copycat Recipes You Will Love

Mexican Street Corn Chowder

Copycat Panera Thai Chicken Soup

Berry Bliss Smoothie

Diced roasted sweet potatoes on a plate served with a creamy blended cottage cheese Southwest sauce in a clear glass bowl.

Southwest Sauce Recipe (High-Protein Copycat)

Sarah Harper MS, RD, LDN
This creamy Southwest sauce blends cottage cheese with lime and warm spices for a higher protein drizzle, dip, or dressing that’s perfect for quick meals.
Prep Time 5 minutes
rest time 2 hours
Total Time 2 hours 5 minutes
Course Appetizer, sauce
Cuisine American, Southwest
Servings 6 servings
Calories 111 kcal

Equipment

  • Food Processor or blender

Ingredients
  

  • 1 cup cottage cheese whole milk preferred
  • 4 tbsp lime juice
  • 3 tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 1 tbsp adobo sauce optional
  • ½ tsp kosher salt optional
  • 1-4 tbsp water or milk optional

Instructions
 

  • Add all ingredients to a blender or food processor.
  • Blend until smooth, about 15 to 20 seconds.
  • Taste and adjust seasonings to your liking.
    **Optional: Add water or milk as needed to reach your desired consistency.

Notes

Yield: Approx. 1.25 cups
 

Nutrition

Calories: 111kcalCarbohydrates: 3gProtein: 4gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 6mgSodium: 831mgPotassium: 77mgFiber: 0.4gSugar: 1gVitamin A: 262IUVitamin C: 3mgCalcium: 40mgIron: 1mg
Keyword easy
Tried this recipe?Let us know how it was!
Author Bio: Sarah Harper, MS, RD, LDN, is a registered dietitian and the recipe creator behind The Addy Bean. She specializes in simple, plant-forward recipes with a nutritious twist. Sarah developed this high-protein Southwest Sauce to keep all the smoky, tangy flavor of the classic while making it a little lighter and more satisfying.
Air Fryer Breaded Mushrooms (Crispy & Easy)

Air Fryer Breaded Mushrooms (Crispy & Easy)

Easy Crispy Breaded Mushrooms In Air Fryer

If you’re a mushroom lover, this recipe is for you. These crispy breaded mushrooms have a light, crunchy coating and a tender, savory bite. They’re made with a delicious mix of maitake and cremini mushrooms, but you can swap in your favorite type of mushrooms for a customized twist. Plus, they’re healthier than deep-fried mushrooms and easier to make with the air fryer.

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

This Recipe Is Perfect with My Easy Pickle Cottage Cheese Dip

You will love this recipe with my Easy Pickle Cottage Cheese Dip!

My Easy Pickle Cottage Cheese dip blends cottage cheese, dill pickles, mayo, and and spices for loads of flavor. It is excellent when served with this recipe and adds 24g of protein per recipe!

Why You’ll Love These Crispy Breaded Mushrooms

More than just its excellent dip pairing, there are so many reasons why you will love to make this recipe.

Perfect Side or Delicious Appetizer

Easy Recipe

  • Requires simple ingredients and a quick breading process
  • The air fryer does the work, giving you crispy mushrooms with minimal effort and less grease
  • No deep frying, no excess oil, and less mess in the kitchen when compared to traditional fried mushrooms

Versatile

  • Use different types of mushrooms like oyster, sliced portobello, or white button mushrooms for varied textures
  • Enjoy them as a snack, appetizer, or as the start in a main dish
  • Works with multiple dipping sauces and seasonings to suit any flavor preference

These mushrooms are crispy, flavorful, and easy to make. Serve them hot, pair them with a creamy dip, and enjoy a plant-forward snack that’s both satisfying and better for you.

Essential Tools for Crispy Breaded Mushrooms

You only need a few basic tools to make this easy, crispy recipe.

  • Air Fryer or Oven: An air fryer ensures the crispiest texture. If using an oven, a baking sheet and wire rack help with even cooking.
  • Three Shallow Bowls: For the flour mixture, soy milk slurry, and panko breadcrumbs.
  • Tongs or a Fork: For flipping mushrooms.
  • Knife and Cutting Board: For trimming cremini mushrooms; maitake mushrooms can be pulled apart by hand.
  • Serving Plate & Garnishes: Perfect for plating with spring greens, radishes, and lemon wedges.
  • Oil Mister (Optional): Some may prefer to use a light mist of oil for extra crispiness, but I did not use it in this recipe.

With these tools, making crispy, golden mushrooms is quick, easy, and with less mess.

Ingredients You’ll Need

These crispy breaded mushrooms are a delicious plant-forward alternative to fried chicken. They’re crunchy on the outside, tender on the inside, and packed with umami flavor.

This recipe features maitake mushrooms (also called hen-of-the-woods) and cremini mushrooms, but oyster mushrooms work well too. Unsweetened soy milk acts as a dairy-free binder, while panko breadcrumbs create a light and crispy texture.

For the Mushrooms:

  • 8 oz mixed mushrooms (maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work)
  • ½ cup all-purpose flour: Helps the coating stick and creates the first layer of crispiness.
  • 1 cup unsweetened soy milk: A high-protein, dairy-free binder that keeps the coating light. You might need a little more depending on the size of your mushrooms.
  • ½ tsp garlic powder: Adds savory depth to the breading.
  • ½ tsp smoked paprika: Provides a subtle smoky flavor that enhances umami.
  • ½ tsp salt: Enhances the natural flavors of the mushrooms.
  • ½ tsp black pepper: Adds a hint of spice and warmth.
  • 1 ½ cups panko breadcrumbs: Creates an ultra-crispy, golden crust.
  • Cooking spray or neutral oil (avocado or olive oil): Helps the mushrooms crisp up in the air fryer.

To Serve (Optional):

  • Spring greens (arugula or baby lettuce): Adds a fresh, slightly peppery contrast.
  • Thinly sliced radishes: Provides crunch and a pop of color.
  • Lemon wedges: A squeeze of lemon brightens up the flavors.
  • My Easy Pickle Cottage Cheese Dip

Step-by-Step Instructions for Crispy Breaded Mushrooms

Prep the Breading Station

Here is my three step set up for dredging:

  • Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
  • Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
  • Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish.

breading station showing the dry dredge, slurry, and crispy panko coating dredging process for breaded mushrooms

Double Dredge the Mushrooms

  1. Lightly toss mushrooms in the seasoned flour, coating all sides.
  2. Dip each piece into the soy milk slurry, ensuring full coverage.
  3. Press into panko breadcrumbs, coating generously.
  4. Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  1. Preheat air fryer to 400°F (200°C).
  2. Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
  3. Lightly spray with cooking oil for even crisping.
  4. Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy.

 

2 images showing pre and post air fried breaded crispy mushrooms

Serve & Enjoy

Plate the crispy cooked mushrooms over spring greens, top with thinly sliced radishes, and serve with lemon wedges, your favorite sauces, or simply with sour cream.

Dietitian Tip: Pair with Tangy Pickle Remoulade for a high-protein, creamy dipping sauce that balances out the crunch.

Delicious Recipe Variations & Customizations For Air Fryer Fried Mushrooms

This recipe is versatile and easy to customize based on dietary preferences and ingredient availability. Whether you need a gluten-free option or want to experiment with different mushroom varieties, here are some simple swaps to try.

Make It Gluten-Free

For a fully gluten-free version, make the following substitutions:

  • Flour: Use a gluten-free all-purpose flour blend instead of regular flour. Rice flour or chickpea flour also work well for a light, crispy texture.
  • Panko Breadcrumbs: Swap traditional panko for gluten-free panko or crushed gluten-free cornflakes for extra crunch.

Switch Up the Mushrooms

This recipe features maitake (hen-of-the-woods) and cremini mushrooms, but different varieties can change the texture and flavor:

  • Oyster Mushrooms: Meaty and delicate, they air fry up beautifully.
  • Portobello Mushrooms: Slice into strips for a heartier, steak-like version.
  • White Button Mushrooms: A mild, budget-friendly alternative.

Adjust the Seasoning

For a different flavor profile, try adjusting the seasoning:

  • Spicy: Add ¼ teaspoon cayenne pepper or a pinch of red pepper flakes to the flour mix.
  • Herbaceous: Mix in ½ teaspoon dried oregano, thyme, or Italian seasoning for an herby twist.
  • Cheesy Flavor: For a dairy-free cheesy flavor, stir 1–2 tablespoons of nutritional yeast into the breadcrumbs. It adds a savory boost along with extra protein and B12.

Bake Instead of Air-Fry

If you don’t have an air fryer, the mushrooms can be baked in the oven:

  • Preheat oven to 425°F (218°C).
  • Arrange mushrooms on a lined baking sheet, spacing them out evenly.
  • Lightly spray with oil to promote crispiness.
  • Bake for 18-22 minutes, flipping halfway through, until golden brown and crispy.

For a high-protein dip, pair these crispy mushrooms with Tangy Pickle Remoulade made with blended cottage cheese.

Dietitian hands placing a bowl of breaded mushrooms in a po boy brain bowl with sliced tomatoes, onions, pickles, greens, and quinoa down on a table. To the side is a cottage cheese remoulade.

Serving Suggestions for Air-Fried Breaded Mushrooms

These crispy breaded mushrooms are best served hot, straight from the air fryer, with plenty of flavorful remoulade and fresh garnishes. Whether you’re enjoying them as an appetizer, snack, or part of a meal, here are some of the best ways to serve them.

With a Dipping Sauce

A great dipping sauce enhances the crispy texture and adds extra flavor. Try pairing them with:

  • Tangy Pickle Remoulade: A creamy, protein-packed dip made with blended cottage cheese and pickles
  • Garlic Aioli: A smooth and garlicky option for a rich, savory contrast
  • Spicy Sriracha Mayo: Adds heat and creaminess
  • Classic Ranch Dressing: A cool and herby dip that balances the crispiness

As a Light Meal or Salad Topper

For a fresh and balanced dish, serve the crispy mushrooms over a bed of greens with crisp, vibrant toppings:

  • Spring greens (arugula, baby lettuce, or mixed greens) for a peppery bite
  • Thinly sliced radishes for crunch and color
  • Lemon wedges for a bright, citrusy finish

As a Sandwich or Wrap Filling

Use these crispy mushrooms as a plant-forward alternative in sandwiches and wraps:

  • In a warm pita with greens, cucumbers, and a drizzle of remoulade
  • Stuffed into a baguette with shredded lettuce and pickled onions
  • Wrapped in a tortilla with slaw and a spicy mayo drizzle

As a Side Dish for a Larger Meal

These mushrooms can complement a variety of main courses:

  • Served alongside roasted vegetables or a grain-based dish like my Breaded Mushroom Po-Boy Grain Bowl.
  • As a side for a veggie burger or grilled protein such as tofu or chicken.
  • Paired with sweet potato fries and roasted broccoli or crispy roasted and smashed potatoes and a light salad.

For the best texture, serve immediately while they’re hot and crispy. If needed, reheat in an air fryer for a few minutes to restore crispiness.

Best Storage Tips for Leftover Crispy Mushrooms

Crispy mushrooms are best enjoyed fresh, but if you have leftovers, proper storage can help maintain their texture and flavor. Let them cool completely before storing to prevent steam from making them soggy.

  • Refrigeration: Store leftovers in an airtight container lined with a paper towel to absorb excess moisture. Keep them in the fridge for up to 2 days for the best texture.
  • Reheating: To restore crispiness, avoid the microwave—it will make them soft. Instead, reheat in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
  • Freezing: While possible, freezing is not ideal as the mushrooms may lose their crispness. If you do freeze them, for best results, use a single layer on a baking sheet before transferring to a freezer-safe container. Reheat from frozen in an air fryer or oven to help regain some crunch.

Pro Tips for Extra Crispiness

Getting that perfect golden, crunchy coating is all about technique. Here are some expert tips to maximize crispiness:

  • Opt for Panko Breadcrumbs: Regular breadcrumbs work, but panko bread crumbs creates a lighter, crispier texture that stays crunchy longer.
  • Double-Coat for Extra Crunch: For a thicker, crunchier crust, dip mushrooms in the breading mixture twice, letting the first layer sit for a few minutes before repeating.
  • Preheat the Oven or Air Fryer: A hot cooking surface helps crisp up the coating immediately, preventing sogginess.
  • Don’t Overcrowd the Pan: Spacing out the mushrooms ensures air circulates around each piece, promoting even crisping.
  • Flip Halfway Through Cooking: Whether baking or air frying, flipping the mushrooms midway ensures both sides crisp up evenly.

More Easy Air Fryer Recipes You’ll Love

Easy Baked or Air Fried Tofu

Air Fried Brussels Sprouts with Horseradish Aioli

Easy Falafel in Air Fryer: The Best Meal Prep Recipe

Easy Air Fryer Baked Camembert Cheese Recipe

Easy Crispy Fried Okra in Air Fryer

breaded mushrooms on a plate one being dipped into a creamy remoulade with a garnish of radish and herbs

Breaded Mushrooms in The Air Fryer

Sarah Harper MS, RD, LDN
These crispy, golden-breaded mushrooms are baked or air-fried to perfection and paired with a tangy pickle remoulade. Light, crunchy, and full of savory flavor!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, lunch, Side Dish
Cuisine American
Servings 4 servings
Calories 188 kcal

Equipment

  • air fryer or oven
  • Three Shallow Bowls
  • knife and cutting board
  • Tongs or a Fork

Ingredients
  

  • 8 oz mixed mushrooms, torn or sliced into bite sized pieces maitake/Hen-of-the-Woods and cremini; oyster mushrooms also work

Flour Mixture

  • ½ cup all purpose flour
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ tsp cracked black pepper

Batter

  • 1 cup unsweetened soy milk

Panko Breading

  • cups Panko Breadcrumbs

Instructions
 

Prep the Breading Station

  • Set Up Three Bowls For Dredging:
    Bowl 1 (Dry Mix): Combine flour, garlic powder, smoked paprika, salt, and black pepper in a shallow dish.
    Bowl 2 (Slurry): Whisk together soy milk and 2 tablespoons of the seasoned flour to create a light batter.
    Bowl 3 (Crunchy Coating): Place panko breadcrumbs in a separate shallow dish. 

Double Dredge the Mushrooms

  • -Lightly toss mushrooms in the seasoned flour, coating all sides.
    -Dip each piece into the soy milk slurry, ensuring full coverage.
    -Press into panko breadcrumbs, coating generously.
    -Repeat the slurry + panko step to build an extra-crispy exterior.

Air-Fry Until Golden & Crispy

  • -Preheat air fryer to 400°F (200°C).
    -Arrange mushrooms in a single layer in the air fryer basket. Work in batches if needed.
    -Lightly spray with cooking oil for even crisping.
    -Air-fry for 10-12 minutes, flipping halfway through, until golden brown and crispy. Mushrooms are done when golden brown and crispy, with a tender inside.

Notes

Nutrition information is an estimate and may vary based on ingredients used. Cooking times may differ depending on your air fryer, oven, or mushroom size. Adjust as needed.

Nutrition

Calories: 188kcalCarbohydrates: 34gProtein: 8gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 484mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 250IUVitamin C: 0.01mgCalcium: 122mgIron: 2mg
Keyword air fryer, mushrooms
Tried this recipe?Let us know how it was!
How To Make Easy Cucumber Chips In The Dehydrator

How To Make Easy Cucumber Chips In The Dehydrator

How To Make Easy Cucumber Chips: A Refreshing Healthy Snack

Cucumber Chips are so fun to make while also being nutritious and delicious. They are a fun low-carb snack and a good use of lots of leftover cucumbers from those cucumber plants you might have bustling with backyard cucumbers!

I recently purchased a food dehydrator to make my MREs (Meals Ready to Eat) for backpacking and camping adventures. I have been having a blast making my MREs, but also other food items like watermelon jerky, dried cherries (it’s cherry season), and now dehydrated cucumbers! 

Now it is time to make dehydrated cucumber chips!

 

A plate of dehydrate cucumbers (cucumber chips) surround with a linin napkin, a bowl of ranch, and some green edible prop to the side. The plate is sitting on top of a two toned board.

Quick Question, Can I Put Cucumbers in a Dehydrator?

Yes! Dehydrated cucumbers are an excellent chip replacement, a fun new salad topper, or ground up into a healthy seasoning. The flavor of the fresh cucumbers is intensified with the use of the dehydrator which makes for refreshing and flavorful chips. 

Why I Made This Recipe

Jacob and I enjoy backpacking and camping and I love to make my homemade MREs. While it is easy to find minute rice at the store, items like dehydrated vegetables, beans, and lentils are a bit harder to find and can be a bit pricy. 

Not only is my dehydrator used for MRE making but I am also preserving fruits and veggies from my garden and the local foods purchased from nearby farms. 

I also enjoy making this recipe when I have an abundance of cucumbers in my garden!

 

What to do with Dehydrated Cucumbers

  • Serve as vegetable chips, a lovely potato chips replacement. Try them dipped in ranch or sour cream. 
  • A Crunchy salad, grain bowl, salad topper
  • Pulverize into cucumber powder and add to onion powder, garlic powder, chili powder, garlic salt or sea salt, and pepper. Use this seasoning mix with meat or other proteins
  • Whisk into a vinaigrette with citrus or vinegar and olive oil. 

 

Top down of many different cucumber varietals and some Chinese garlic leek to the left side as a prop. Noted one cucmber is sliced down the middle showing the seeds inside, it is a melon cucumber.

 

Equipment

To make perfectly crisp dehydrated cucumber chips in the air fryer, you don’t need much—just a few simple tools:

  • Air Fryer with Dehydrate Setting (or Low Temperature Control): A model that goes down to around 120–150°F works best.

  • Sharp Knife or Mandoline Slicer: For consistently thin slices are key to even dehydration.

  • Cutting Board: For stability and safety while slicing

  • Parchment Paper or Air Fryer Liners (optional): Helps prevent sticking and makes cleanup easier.

  • Storage Container: Once your chips are fully dried and cooled, keep them in an airtight container or glass jar to maintain crispness. I’d recommend also using food grade oxygen absorbers just to make sure no moisture gets in there.

 

Ingredients

English Cucumber: Use any other cucumber you might have, and cut it into thin slices. 

Salt (optional)

How to Make This Recipe

Prep The Cucumbers

Wash the cucumbers. You may leave the skin on or peel it depending on your preference. Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick. At this time, you have the option to add salt to the “chips” for flavor. 

Dehydrate the Cucumbers

Arrange the cucumber slices in the dehydrator. Lay the cucumbers out in a single layer so they are not overlapping. 

Sliced cucumbers in dehydrator before dehydration process.

Set the dehydrator temperature to around 130°F. Let the dehydrator run for 8-10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model. 

The cucumber chips are ready when they are completely dry and crisp. They should easily snap when bent. If they still feel pliable, dehydrate for longer. 

Storage Suggestions

Once fully dehydrated let the cucumber chips cool down to room temperature, then store them in an airtight container. They should stay fresh for several weeks if properly stored. 

I recommend using food grade oxygen absorbers just to be safe. More on food dehydration safety from the OSU extension service in this article!

Flavor Ideas For These Cucumber Chips

Seasoning Suggestions:

The Best DIY Cajun Seasoning Recipe
Simple Salt and pepper

blended pickle cottage cheese dip with a chip dipping into the small bowl and fresh cut veggies surrounding it

Dip Suggestions

Easy Pickle Cottage Cheese Dip

How To Make Southwest Sauce: A Higher Protein Copycat Recipe

Make This Sweet Soy Glaze at Home: Inspired by Hello Fresh

Homemade McDonald’s Sweet and Sour Sauce Copycat

 

FAQ (Ask a Dietitian?)

How long do dehydrated cucumbers last?

When stored in an airtight container or a resealable plastic bag in a cool, dry, and dark place. Dehydrated cucumbers can remain fresh and retain their quality for several months. The excess moisture from the chips in the dehydration process. 

Are dehydrated cucumbers good?

Dehydrated cucumbers are good. They have a crunchy texture, and intense flavor, and are a healthy snack with a refreshing crispy texture. However, taste preferences are individualized and while some individuals enjoy them others may not. 

How do you prep cucumbers for dehydration?

To prepare cucumbers for dehydration you must keep three things in mind. 

Choose: Choose fresh firm cucumbers with smooth skin. Avoid cucumbers that are overripe, bruised, or have soft spots

Wash: Rinse the cucumbers under cool running water to remove dirt or residue. You have the option to use a vegetable brush to gently scrub the skin if planning on keeping the skin on. 

Slice: Using a mandolin slicer or a sharp knife, slice the cucumbers. Each slice should be about ⅛ to ¼ inch thick. The uniform thickness of the slices ensures even dehydration. 

What else can I use a dehydrator for?

You can make homemade fruit roll-ups, crunchy snacks like apple chips, strawberry chips, and of course cucumber chips, and you can make your backpacking meals! I love to make backpacking meals with leftover veggies and fruit from the farmer’s market or my garden. 

Dehydrated cucumbers (cucumber chips) in a bowl. There are cucumber and chionese garlic leek with white flower tops as props to the left side of the bowl.

 

Like This Dehydrated Cucumber Recipe? Try These Too!

Cucumber Corn Salad

top down of cucumber and corn salad in a white bowl, on a blue checker napkin.

 

 

 

Green Juice Smoothie

Green Morning Juice Smoothie with 3 classes of carrying heights. Garnished with a lemon slice.

 

 

 

 

Dehydrated Watermelon (AKA Watermelon Jerky)

Top down view of dehydrated watermelon on a pink plate over top a larger blue plate. A dehydrator tray with dehydrated watermelon is above the plate to the left.

 

 

 

A plate of dehydrate cucumbers (cucumber chips) surround with a linin napkin, a bowl of ranch, and some green edible prop to the side. The plate is sitting on top of a two toned board.

Dehydrated Cucumbers

Sarah Harper MS, RD, LDN
Dehydrated Cucumbers (Cucumber Chips) are a delicious and healthy snack.
Prep Time 15 minutes
Cook Time 10 hours
Total Time 10 hours 15 minutes
Course Appetizer
Cuisine American
Servings 4 serving
Calories 23 kcal

Equipment

  • 1 dehydrator

Ingredients
  

  • 2 large english cucumbers
  • kosher salt optional for seasoning

Instructions
 

Prep The Cucumbers

  • Wash the cucumbers. You may leave the skin on or peel it depending on your preference.
  • Slice the cucumber into thin, even slices. You may use a mandolin or a sharp knife to achieve consistent thickness. Aim for slices 1/8 to 1/4 inch thick.
  • Optional to add salt a this time to the "chips" to season.

Dehydrate the Cucumbers

  • Arrange the cucumber slices in the dehydrator. Lay the cucumber out in a single layer so they are not overlapping.
  • Set the dehydrator temperature to around 130°F. Let the dehydrator run for 6 to 10 hours. The exact time depends on the thickness of the cucumber slices, humidity, and dehydrator model.
  • The cucumber chips are ready when they are completely dry and crisp. The should easily snap when bent. If they still feel pliable, dehydrate for longer.
  • Once fully dehydrated let the cucumber chips cool down to room temperature, then store in an airtight container. They should stay fresh for several weeks if properly stored.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.05gMonounsaturated Fat: 0.01gSodium: 3mgPotassium: 221mgFiber: 1gSugar: 3gVitamin A: 158IUVitamin C: 4mgCalcium: 24mgIron: 0.4mg
Keyword cucumber
Tried this recipe?Let us know how it was!
Author Bio: Sarah Harper, MS, RD, LDN, is a registered dietitian and recipe developer at The Addy Bean. She creates plant-forward, approachable recipes and has tested countless dehydrator snacks—so you can count on her tips for perfectly crispy cucumber chips.
Healthy Baked Beans Casserole with Mushrooms and peppers

Healthy Baked Beans Casserole with Mushrooms and peppers

Healthy Baked Beans Casserole with Mushrooms and Peppers (Easy + Vegetarian)

This is a one-pot recipe you will want to make for all your BBQs and cookouts. I love to make different variations of this recipe depending on what i have on hand at the time but the base is relatively the same.

I’ll even make my life even easier by using a coupld of cans of baked beans with a couple cans of regular beans to avoid making the beans completely from scratch.
I’ll show you how to make this begining to end, including how to make the baked beans, but I will tell you where you can use short cuts as well.

Why You Will Love This Recipe

No Meat – this recipe is a high protein vegetarian recipe. It can be a main dish or a side to something else.
Uncomplicated recipe – this comes together in one bowl and is baked
Whole Foods – you know all the ingredients going into this dish
Veggie Focused – this dish is loaded with fiber and nutrient-packed veggies
Fiber Packed – With 15g of protein per serving, you can feel good about hitting your daily fiber goals! Recommended fiber goals are 25-30g per day.
High Protein Side or Main – This dish has 16g of protein per serving that’s 96g of protein in the entire dish.
Not too sweet – this dish controls the amount of sweetness added to the dish. I prefer my beans on the savory side, with a hint of sweetness. Add more or less sugar to your liking.
Versatile – I love that this dish is flexible on bean variety, veggies type, herbs used, and the amount of flavors added. Bump up or tone down the heat by adjusting the jalapenos too.

Tools You’ll Need

top down baked bean casserole with silver spoon and herb cream drizzle

  • Casserole dish (9×13 or similar): To bake the beans until bubbly and caramelized. (Optional)
  • Chef’s knife + cutting board: For chopping onions, mushrooms, peppers, garlic, and herbs.
  • Wooden spoon or spatula: For stirring beans and vegetables without scratching your pan.
  • Measuring cups + spoons: To keep seasoning balanced.
  • Colander: For draining cooked beans.
💡 Tip: If you’re using canned beans, you can skip the Instant Pot and colander.
💡 Tip: Use the Cast Iron Braiser for an all-in-one type recipe with less clean up!

Ingredients In This Recipe

  • Beans: Use dried black, pinto, or navy beans for the best flavor and texture (cooked in the Instant Pot). If you’re short on time, canned beans are a great option, just drain and rinse before using.

instant pot with beans, bay leaf, water, and a sprig of rosemary

  • Tomatoes: Fresh tomatoes add brightness when in season, while canned diced tomatoes give you consistency year-round. Either works well here.
  • Fresh Aromatics: Onion and garlic provide the savory backbone of this recipe, along with natural plant compounds that support health.
  • Vegetables: Mushrooms, bell peppers, and jalapeños add color, fiber, and antioxidants.
  • Herbs & Spices: A bay leaf and rosemary sprig infuse the beans as they cook. Finish with salt and pepper to taste. Option to include more herbs to your liking especially as a garnish. I love cilantrol, chives, and parsley as a garnish for this dish.
  • Olive Oil: Used for sautéing, it contributes heart-healthy fats and rich flavor. Use a different oil if you prefer. I love the algae oil by algea cooking club. It has a high smoke point and tastes oh so buttery.

algae cooking oil inforgraphic

Step By Step Instructions with Tips and Shortcuts

Cook the Beans (Instant Pot)
  • Add rinsed black, pinto, or navy beans to the Instant Pot with a bay leaf, rosemary sprig, and 6 cups water.
  • Cook on High Pressure: 25 minutes for black beans, 28 minutes for navy beans, or 30 minutes for pintos. Let the pressure release naturally for 15 minutes.
  • Drain, discard aromatics, and set beans aside.
    💡 Shortcut: No time to cook beans? Use three 15-oz cans of drained and rinsed beans instead.
Sauté the Vegetables
  • In a large skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
  • Add the onion and cook until softened, about 5 minutes.
  • Stir in mushrooms, bell peppers, and jalapeños; cook another 7–8 minutes, until tender and the mushrooms release their liquid.
  • Add garlic and cook for 1 minute more.
    💡 Tip: Dice veggies the day before to save prep time.
Make the Sauce
  • Stir in diced tomatoes (fresh or canned), ketchup, brown sugar, vinegar, smoked paprika, mustard, salt, and pepper.
  • Simmer 5–10 minutes until slightly thickened and flavors meld.
  • Taste and adjust: add more sugar for sweet, vinegar for tang, or jalapeño for heat.
    💡 Shortcut: If you’re using canned beans, simmer the sauce a little longer (8–10 minutes) so the flavors really pop.

ingredients before mixing

Combine with Beans
  • Stir in the cooked (or canned) beans until everything is evenly coated.
beans pre bake
Bake
  • Transfer mixture to a greased casserole dish.
  • Bake at 350°F (175°C) for 30 minutes, until bubbly and lightly caramelized on top.
    💡 Tip: If you’re short on time, you can skip the oven and simmer everything together on the stovetop for 10–15 minutes.

How to Serve this recipe

I prefer this as a main dish for an easy plant-based meal. I garnished with a little sliced jalapeño, fresh chopped herbs, and a drizzle of my Whipped Herb Cottage Cheese Sauce for more herby flavor!
Try this in other ways too:
  • A Side with a protein or vegetarian protein
  • Served over crust bread as beans on toast at brunch
  • A high fiber, protein-packed snack

How would you serve this dish?!

top down baked bean casserole with silver spoon and herb cream drizzle

Storage Suggestions

  • Refrigerator: Store leftovers in an airtight container for up to 4–5 days. The flavors actually deepen after a day or two, making this dish even better for meal prep.
  • Freezer: Cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm on the stovetop over medium heat, adding a splash of water or broth if the beans seem too thick. You can also reheat individual portions in the microwave.
    💡 Tip: Divide into single-serve containers before freezing for easy grab-and-go meals.

More Recipes You Will Love

top down baked bean casserole with silver spoon and herb cream drizzle

Baked Beans Casserole with Mushrooms and Peppers

Sarah Harper MS, RD, LDN
Prep Time 15 minutes
Cook Time 45 minutes
Bake Time 30 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 291 kcal

Equipment

  • pressure cooker optional
  • large skillet or cast iron braiser perfect for sautéing and baking.
  • chefs knife and cutting board
  • measuring cups and spoons
  • wooden spoon or silicone spatula
  • colander
  • Casserole dish or use your cast iron braiser

Ingredients
  

  • 32 oz beans (pinto, black, navy)
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 oz mushrooms
  • 1 bell pepper chopped
  • 2 jalapenos
  • 3 cloves garlic, minced

Baked Bean Casserole Sauce

  • 15 oz canned diced tomatoes
  • ¼ cup coconut sugar
  • ¼ cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

Instructions
 

  • Beans
  • If using canned: rise and drain beans
    If using dried: In an instant pot, place 6 cups water along with dried beans, bay leaf, and rosemary sprig. Cook beans according to cook time.
    Black Beans: High Pressure for 25min let pressure release naturally for 15min.
    Pinto Beans: High Pressure for 30min let pressure release naturally for 15min.
    Navy Beans: High Pressure for 28min let pressure release naturally for 15min.

Sautee Veggies

  • In a large skillet, heat olive oil.
  • Add onions and cook until softened (about 5min)
  • Add mushrooms, peppers, and jalapeños and cook until tender. (about 8min)
  • Add garlic and cook for 1 minute

Make The Sauce

  • Add tomatoes, ketchup, coconut sugar, mustard, vinegar, smoked paprika, salt, and pepper in a blend. Blend until smooth.

Combine with Beans

  • Combine 32 oz beans of choice with the sauce and veggies until well coated.

Bake

  • Transfer to a greased casserole dish.
    Tip: Sautee veggies in a dutch oven, mix, and baked everything from that pan.
    Bake at 350°F (175°C) for 30 minutes until bubbly and slightly caramelized.

Nutrition

Calories: 291kcalCarbohydrates: 52gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 414mgPotassium: 918mgFiber: 15gSugar: 11gVitamin A: 980IUVitamin C: 41mgCalcium: 76mgIron: 4mg
Keyword beans
Tried this recipe?Let us know how it was!
About the Author Sarah Harper, MS, RD, LDN, is a registered dietitian and food blogger at The Addy Bean. She creates approachable, plant-forward recipes that balance flavor, health, and sustainability. With over a decade of nutrition experience, Sarah helps readers enjoy more vegetables in everyday meals—without giving up the foods they love.