Vegan Oil Free Marry Me Beans - Monkey and Me Kitchen Adventures (2024)

Vegan Oil Free Marry Me Beans! Prepare to fall head over heels in love with these Marry Me Butter Beans – they’re so delicious, they might just propose to you first!

Indulge in the irresistible allure of this Vegan Oil-Free Marry Me Beans, a delightful and healthy twist on the famous TikTok version. Treat your taste buds to a delicious and guilt-free dish. Whip up a batch of Vegan Oil-Free Marry Me Beans today and prepare to fall head over heels in love!

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Embark on a plant-powered adventure with our unique take on the TikTok sensation, Marry Me Butter Beans! You got to try this flavor-packed recipe. It’s like spreading love, one bean at a time – haha!

• Flavor Profile: This is the healthy, Whole Food Plant Based version of the viral TikTok “Marry Me Butter Beans” recipe which is a spin-off of the viral TikTok “Marry Me Chicken”. This WFPB version is rich and creamy bursting with sun-dried tomatoes flavors.
• Bean Substitutions: The TikTok version uses butter beans. We tested both butter beans and cannellini beans. Both are delicious. Most family members preferred cannellini beans. Butter beans are sometimes difficult to locate.
• Soy Curl Substitution for Beans: You can easily swap out the beans for soy curls. Simply prepare the 1 to 1 ½ cups of soy curls according to package directions, then squeeze out as much water as possible to remove any excess water. Chop and add to the sauce in Step 4. You may or may not need to make a small cornstarch (arrowroot powder) slurry to slightly thicken the sauce. Soy curls are thirsty so you may need to add more liquids if they soak up too much sauce.
• Do not Drain the Beans: Be sure to not drain off the liquids from the can of beans. Dump the whole can of beans into the sauce including the liquids. This helps thicken the sauce.
• Cashew Butter Substitutions: You can use almond butter or the typical cashew substitutions like other nuts or seed butters or tofu with the understanding that the flavor and texture may be influenced accordingly. We have not tested any substitutions.
• Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the tomato paste and sun-dried tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. However, if you prefer that ‘tinny’ flavor that comes from canned tomatoes, then leave out the baking soda or perhaps use a tiny pinch.
• Sun-dried Tomatoes: ½ cup (or 1.6 oz.) of finely chopped sun-dried tomatoes is about 10 to 12 sun-dried tomato halves – finely chopped. Be sure to use sun-dried tomatoes that are not packed in oil. They are typically found in mylar (foil) bags in the produce section. They look like a flat dried date.
• Steeping the Sun-Dried Tomatoes: Sun-dried tomatoes are dried in the heat of the sun (or in brick ovens). The oil-free sun-dried tomatoes are typically drier and somewhat stiff or chewy. We steep them in boiling water to soften them up to make it easier to chop and they have a better mouth-feel in the sauce.
• Baby Spinach Substitutions: We used baby spinach, but you can also use baby kale.
• Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount.

Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.

This dish can be frozen.

• Sun Dried Tomatoes: Be sure to select oil free sun-dried tomatoes. They are typically dried like a flat dates. We used Bella Sun Luci California Sun Dried Tomatoes Halves. Feel free to use your favorite oil free sun-dried tomatoes.
• Cashew Butter:We usedArtisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

• Large skillet

If you try this wholesome dish, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

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