Banana and bean dip: vegan



1 tbsp olive oil
1 onion cut into small pieces
2 vegan Italian style sausages cut into rounds
3 cloves of garlic minced

1/2 cup prepared pasta sauce
1 can kidney beans with some of the liquid from the can

2 ripe bananas cut into rounds

1 tsp fennel seeds crushed if you like the flavor
salt to taste

tortilla chips for dipping


In a heavy sauce pan, on medium heat, sauté the onion in olive oil till light brown, add the sausage and cook for about three minutes, add garlic and stir for a few seconds until flavor is released.

Add the pasta sauce and the beans, and fennel if desired, stir well until heated through. 

Turn off heat and add the bananas, stir, then with a potato masher mash the mixture until it’s roughly mashed. It should have some chunks of everything showing. 

Add salt if needed and serve with tortilla chips.

Makes about 7 half cup servings: 165 calories each, 1155 calories for the whole batch. Tortilla chips calories should be added separately. Roughly 8 chips equals 120 calories. 

Rating: 5 out of 5.

I used to eat this dip with real sausage meat and was hesitant to try it with veggie meat. This actually came out really good. I used Rao’s arrabbiata sauce, which has a bit of heat, so if you like it spicier, add pepper flakes, or hot sauce. 


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