22g of protein and SO much flavor 🔥 These Chili Ginger Garlic Beans are saucy, spicy, gingery, garlicky, and ready in just 30 minutes! Serve them over creamy whipped cumin tofu, then pile them onto toast, crispy potatoes, baked potatoes, tacos, wraps… basically whatever you’re craving. One recipe, so many ways to eat it. 🙌 #veganrecipes #highproteinvegan #veganbeans #indianfood # Ingredients For the Chili Garlic Curry Leaf Beans * 2 teaspoons oil * 1 cup chopped onion * 2 hot green chilies julienned, such as Serrano or Indian chili * 1/2 teaspoon salt divided * 12 to 14 curry leaves chopped (fresh or frozen) * 1 tablespoon minced garlic * 1 tablespoon minced ginger * 1/2 teaspoon salt divided * 1 1/2 teaspoons Kashmiri chili powder * 2 teaspoons ground coriander * 1/2 teaspoon black pepper * 1/2 to 1 teaspoon garam masala * 2 tablespoons soy sauce or use tamari for gluten-free * 1 tablespoon sambal oelek or other Asian chili garlic sauce * 1 tablespoon lime juice * 1/4 cup non-dairy yogurt * 15 ounce can white beans such as cannellini, great northern, navy beans or other beans of choice or use 1 1/2 cups cooked beans * 1 cup water or stock * cilantro and lime juice for garnish For the Whipped Tofu Cream * 14 ounces firm or extra firm tofu drained * 1 teaspoon ground cumin preferably roasted (see notes) * 5 to 6 mint leaves or curry leaves, or basil, or a handful of cilantro * 1/2 teaspoon salt * 2 tablespoons tahini * 2 tablespoons lime juice * zest of 1 lime * 2 teaspoons maple syrup For the Onion Ring Salad * 1 cup sliced red onion sliced into rings * 1/4 teaspoon Kashmiri chili powder * dashes of salt and black pepper * 2 tablespoons lime juice * 1/2 green chili minced — TikTok @veganricha