50 min cook time
Lasaña Clásica
Lasaña Clásica BUENO PARA: Aprender que tu cuñada es vegetariana durante los entremeses, grabar la primera lasaña de tu sobrino y organizar una noche de juegos con 30 minutos de antelación. Ingredientes 1 caja de lasaña Banza 3 tazas (un frasco de 24 oz) de salsa marinara 16 onzas de queso ricota 1/2 taza de parmesano rallado 1/4 taza de albahaca picada 1 1/2 libra de mozzarella fresca, en rodajas Instrucciones Precaliente el horno a 375 F. En un tazón pequeño, combine la ricota, 1/4 taza de parmesano y la albahaca picada. Sazone con sal + pimienta. Unte 1 taza de salsa marinara en una fuente para hornear de 9x13 pulgadas. Coloque 4 hojas secas de Banza Lasagna sobre la salsa, dejando espacio entre cada hoja, ya que se expandirán durante la cocción. Agrega una capa de ricotta, 1/2 taza de salsa y una capa de mozzarella. Repita dos veces más (fideos, ricotta, salsa, mozz), cubriendo la última capa con el parmesano restante. Cubra y hornee por 45 minutos. Si lo desea, retire el papel de aluminio después de 40 minutos, encienda el horno para asar y deje que el queso superior se dore durante ~5 minutos. Vigílelo de cerca ya que puede quemarse rápidamente. Notas Para agregar vegetales a esta receta; simplemente píquelos muy pequeños, saltee en 2 cucharadas de aceite de oliva, sazone con sal y cocine hasta que se ablanden. Agrega entre capas de ricotta y mozzarella. 3.5.3251
40 min cook time
Pastel de garbanzos vegetariano
This vegetarian chickpea pot pie is cozy, creamy, and perfect for any celebration! Cook Time: 40 MINUTES Serves: 4-6 PEOPLE INGREDIENTS: 11 Ingredients 1 box Banza pizza crust (2 crusts) 1 leek, whites and light greens thinly sliced 1 yellow onion, roughly chopped 2 large carrots, cut into .5” pieces 1 cup canned chickpeas, drained, rinsed & patted dry ¼ cup (4 tbsp) salted butter 3 cloves garlic, thinly sliced 2 tbsp sage, rosemary, and/or thyme, finely chopped ¼ cup gluten free AP flour 1 cup milk 2.5 cups vegetable broth ½ cup green peas Directions Prepare ingredients: Preheat oven to 450°F. Set Banza pizza crusts out to thaw at room temperature. Saute Aromatics: Heat a large oven-safe high-sided pan over medium-high heat with 2 tbsp olive oil. When oil is shimmering, add leek, onion and carrot. Cook, stirring frequently until softened but not browned, 7-9 minutes. Season with salt and pepper as desired. Transfer veggies to a plate and set aside, reserving pan for next step. Crisp chickpeas: Return pan to medium-high heat with 2 tbsp olive oil. When oil is shimmering, add chickpeas. Cook without stirring until starting to crisp, about 3 minutes. Stir and continue to cook until light golden on all sides, 2-3 minutes more. Transfer to a paper towel lined plate and season with salt and pepper as desired. Make Sauce: Add butter to pan and return to medium heat. Once butter is melted, add garlic, herbs and flour. Whisk until mixture is smooth and flour is lightly toasted, 1-2 minutes. Slowly add milk, while still whisking, and then broth. Increase heat to high and bring mixture to a boil. Once boiling, reduce to a simmer and continue to cook, whisking, until sauce is thickened by about half, another 5-6 minutes. Finish Sauce: Once sauce has thickened, remove from heat and gently fold in sautéed vegetables, chickpeas and green peas. Taste and season with salt and pepper as desired. Top Pot Pie: Tear Banza crust into 2-3” pieces and layer over top of sauce, making sure all sauce is covered. Drizzle with olive oil, sprinkle with salt and place in oven. Bake Pot Pie: Bake until crust is golden brown and sauce is warmed through, about 15-20 minutes. Let cool slightly before slicing and serving. Notes Hacks/Recipe Notes: Leftover leek greens, carrot tops & herb stems can be bagged up and frozen for a future stock. You can brush the crust with egg wash (1 egg whisked with 1 tbsp water) for extra deep golden color! You can also skip crisping up the chickpeas and just mix them into the sauce with the peas.
30 min cook time
Kale, Bean, & Tomato Soup
Ingredients 2 tbsp extra virgin olive oil 1 yellow onion, diced 3 garlic cloves, minced 1 large carrot, diced 2 celery stalks, diced 1 tsp dried thyme 1 bay leaf ¼ tsp red pepper flakes 1 tsp oregano 1 tbsp tomato paste 1 can crushed tomatoes (28 oz) 6-8 cups of vegetable stock (plus more as needed) 1 can cannellini beans (15 oz), drained and rinsed 1 can kidney beans (15 oz), drained and rinsed 3 cups Tuscan kale, chopped, stems removed 1 ½ cups Banza Brown Rice elbows 1-2 tsp lemon juice Salt & pepper to taste Optional: freshly grated parmesan and lemon zest, for garnish Directions Saute Mirepoix: Heat olive oil in a large pot over medium heat. Add onion, celery, and carrot. Saute for 6-8 minutes until softened. Add garlic and cook for 1 minute more. Cook Aromatics & Spices: Stir in the tomato paste, thyme, oregano, red pepper flakes, bay leaf, salt and pepper. Cook 1-2 minutes, stirring, until fragrant and the paste darkens slightly. Simmer Soup: Add the crushed tomatoes and stock. Bring to a gentle boil, then reduce to a steady simmer for 10-15 minutes. Cook Pasta: Add Banza Brown Rice elbows, stirring often so they don’t stick. Cook for about 8 minutes. Add Beans & Kale: Stir in the beans and kale. Simmer 5 minutes more, until kale is tender and pasta is al dente. Finish: Remove bay leaf. Stir in lemon juice, then adjust salt and pepper. Garnish with parmesan and lemon zest if you like. Serve and enjoy! Notes Brown rice pasta tends to absorb excess broth over time. When reheating, add a splash of stock to loosen and it’ll be good as new!
30 min cook time
Pizza vegana de calabaza con tahini al romero
This easy vegan pizza is the perfect winter weeknight dinner. Cook Time: 30 MINUTES Serves: 2 PEOPLE INGREDIENTS: 9 Ingredients 1 Banza pizza crust 1 cup butternut squash, cut into .5” pieces (or sweet potato 1 tbsp maple syrup ½ tsp nutmeg ¼ cup pecans, roughly chopped ¼ cup tahini 1 tbsp fresh rosemary, minced 2 tbsp fresh squeeze lemon juice (about 1 lemon) ¼ cup pomegranate seeds Small handful of micro greens, arugula or herbs Directions Prepare Ingredients: Preheat oven to 400°F. Saute Aromatics: Heat 1 tbsp olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add squash and cook until beginning to soften, 6-8 minutes. Add maple syrup, nutmeg and 1 tsp salt and continue to cook until squash is coated and lightly caramelized, 3-5 minutes more. Remove from heat and gently mash half of the squash with a fork. Bake Pizza: Spread butternut squash over pizza crust. Top with pecans. Bake pizza directly on middle oven rack for 10-15 minutes, or until crust is golden. Make Rosemary Tahini: While pizza bakes, in a small bowl combine tahini, rosemary, lemon juice and 2 tbsp water. Whisk until it softens, adding up to 1 more tbsp water as needed. It should be thick but drizzle consistency. Finish Pizza: Top flatbread with greens, rosemary tahini drizzle, and pomegranate seeds.
20 min cook time
Ensalada de arroz Maman x Banza
Ingredients 2 bags Banza Rice 1 tsp dijon mustard Juice from 2 lemons, plus extra wedges for garnish 1.5 cups tomatoes, diced 1 red bell pepper, diced 1 large cucumber, diced ½ large red onion, diced ½ cup fresh parsley leaves, finely chopped ½ cup fresh mint leaves, finely chopped ½ cup fresh cilantro leaves, finely chopped 8oz arugula Directions Cook Banza Rice: Bring a medium pot of water to a boil. Season generously with salt, then add Banza Rice and cook for 4-5 minutes. Strain, rinse and return to pot off heat. Make Salad: In a large bowl, combine Banza Rice, tomatoes, bell pepper, cucumber, onion, ½ cup olive oil, ⅓ cup lemon juice (about 1 lemon), and toss to combine. Make Vinaigrette: In a small bowl whisk together juice of 1 lemon (about ¼ cup), dijon mustard, a pinch of salt and pepper as desired. Add ¼ cup olive oil & continue to whisk until combined. Finish Salad: When ready to serve, add the parsley, mint, and cilantro to the salad. Taste and season with salt and pepper as desired. Plate salad on top of a bed of arugula, with lemon wedges to garnish. Serve with vinaigrette to drizzle on top. NotesTry it topped with your favorite protein or some crumbled feta!
25 min cook time
Más allá del queso poblano y salchicha con chips de masa de pizza Banza
This queso is perfect for people who prefer to watch their food instead of the big game. Ingredients 1 box Banza pizza crusts (2 crusts) 2 links Beyond Sausage Hot Italian 2 cups raw cashews 1 small poblano pepper (about ⅓ cup), seeds removed & finely chopped 2 cloves garlic ¼ cup nutritional yeast 2 tsp chili powder 2 tsp ground cumin, divided 2 tbsp harissa Salsa, hot sauce or fresh cilantro leaves for garnish Directions Prepare Ingredients: Preheat airfryer or oven to 400°F. Place cashews in a medium bowl with 1.5 cups hot water and set aside to soak. Remove Banza pizza crusts from freezer to thaw slightly at room temperature. Cook Beyond Sausage: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. When oil is shimmering, add finely chopped poblano. Cook until soft, about 5 minutes. Remove the outer Beyond Sausage casing. Add Beyond Sausage to pan with the peppers. Continue to cook, breaking the sausage into small crumbles about 6-8 minutes, until crisp. Remove from heat and set aside. Blend Vegan Queso: In a blender or food processor, combine soaked cashews and water, garlic cloves, nutritional yeast, chili powder, half of cumin (1 tsp), harissa and 1 tsp salt. Blend until smooth. Add more water as needed until desired consistency is reached. If the dip becomes too thin, add a few more cashews. Taste and adjust seasonings as desired. Bake Banza Crust Chips: Cut Banza pizza crust into triangles or strips. In a large bowl, gently toss the crust with 1 tbsp olive oil, remaining cumin (1 tsp) and ½ tsp salt until coated. Air fry the crust for 5-8 minutes, or until golden and crisp. Alternatively, place seasoned crust on a baking sheet and bake for 10-12 minutes. Finish Dip: Pour dip into a serving bowl. Stir in Beyond Meat sausage and poblanos. Garnish with a spoon of salsa, a drizzle of hot sauce or fresh cilantro. Serve with seasoned Banza pizza crust chips for dipping. Enjoy! Notes We recommend using a high speed blender, as this will give you the creamiest, smoothest queso! To kick up the heat, add some cayenne to the blender or finish with a drizzle of hot sauce.
15 min cook time
Rigatoni con vodka
Cook Time: 15 MINUTES Serves: 2 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza Rigatoni ¼ cup olive oil 2 tbsp butter 2 to 3 garlic cloves, finely grated 5 tbsp tomato paste 1 cup heavy cream Grated Parmesan, for garnish Basil leaves, roughly chopped, for garnish Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Sauté Aromatics: While pasta cooks, place a medium pot over medium heat. Add olive oil and butter. Once butter is melted, add garlic and tomato paste. Cook, whisking until fragrant, 2-3 minutes. Make Sauce: Add heavy cream and increase heat to medium-high. Simmer for about 5 minutes, whisking constantly. Finish Pasta: Remove sauce from heat and add Banza. Toss gently to coat. Taste and season with salt as desired. Garnish with Parmesan and basil. Notes Garlic needs to be grated on a microplane for best sauce consistency. Make it vegan—substitute heavy cream with full fat coconut milk, coconut cream, or cashew cream. Add dried oregano or chili flakes to the sauce for another layer of flavor and heat.
35 min cook time
Dip de chalota caramelizada y cebolla con salsas de corteza Banza
This creamy, dreamy dip is the perfect appetizer. Ingredients 1 box Banza pizza crusts (2 crusts) 2 yellow onions, thinly sliced 2 shallots, thinly sliced 1 cup Greek Yogurt ¾ cup sour cream Juice of 1 lemon 1 garlic clove, grated on a microplace (or very finely minced) Fresh chives, dill or scallions for garnish Directions Caramelize Onions & Shallots: Preheat oven to 400°F. Heat 1 tbsp olive oil in a large pan over medium heat. Add onion and shallot and cook, stirring frequently, until softened, about 15 minutes. Bake Crusts: While onions caramelize, rub each crust with 1 tsp olive oil and season with salt and pepper as desired. Place directly on the middle oven rack and bake for 10-15 minutes, or until golden. Set aside to cool, then cut into strips for dipping. Finish Caramelized Onions & Shallots: After onions have caramelized for 15 minutes, add 1 tbsp water and cook for another 5 minutes, or until dark golden and jammy. Transfer caramelized onions to a cutting board and finely chop. Make Dip: Transfer onions to a medium bowl along with Greek yogurt, sour cream, lemon juice, and garlic. Mix well, then and taste and season with salt and pepper as desired. Garnish dip with a glug of olive oil and chives. Serve with Banza pizza crusts for dipping. Enjoy!
35 min cook time
Anacardos y Pepe veganos
This vegan Cashew e Pepe is creamy, dreamy, and delicious. Cook Time: 35 MINUTES Serves: 2-4 PEOPLE INGREDIENTS: 6 Ingredients 1 box Banza Spaghetti ¾ cup raw unsalted cashews ½ cup water 1 tbsp nutritional yeast 1 tbsp fresh lemon juice (about ½ lemon) ¾ tsp freshly cracked pepper 1 cup spinach, kale or any other green Directions Prepare Ingredients: Place cashews in a medium bowl and cover with boiling water. Let sit for 20 minutes, then drain. Once cashews are almost done soaking, bring a large pot of water to a boil. Make Sauce: In a high-speed blender, combine soaked cashews and ½ cup water. Blend until completely smooth, a few minutes, scraping down the sides with a rubber spatula every now and again. Then add nutritional yeast, lemon juice, pepper and ½ teaspoon salt and blend just until combined. Set sauce aside. Cook Banza: Season boiling water generously with salt. Add Banza and cook according to package directions. Finish Sauce: Add strained Banza back to warm pot, along with spinach and sauce. Stir until pasta is coated, sauce is warmed through and spinach has wilted slightly. Taste and season with salt as desired. Garnish with more fresh cracked pepper, crushed red pepper flakes or Vegan Parmesan!
45 min cook time
Ziti vegetariano al horno sin hervir
This delicious no-boil baked ziti uses only one pot, making for a quick cleanup! Cook Time: 45 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 1 box Banza ziti 35oz marinara sauce (about 1.5 jars) 6oz fresh mozzarella, cut into .5” pieces 1 cup ricotta (about half a 16oz container) 1 tbsp fresh sage, roughly chopped plus 5 leaves for garnish ½ cup Parmesan cheese (about 1 oz) Directions Prepare Ingredients: Preheat oven to 400°F. Lightly coat an 8x8” baking dish with olive oil or cooking spray. Prepare Ziti: Place dry Banza ziti, mozzarella cubes and marinara sauce in prepared baking dish. Gently toss until combined. Spread ricotta on top of pasta, in an even layer (don’t mix all the way through). Make sure no pasta is showing. Sprinkle over Parmesan and cover tightly with foil. Bake Ziti: Bake ziti, covered, for 20 minutes. Uncover ziti, top with sage leaves and a drizzle of olive oil, and return to the oven to bake for another 15-20 minutes or until pasta is tender. Let cool slightly before serving.
20 min cook time
Macarrones con queso para estufa con queso cheddar fuerte en una olla
Is it mac & cheese, mac and cheese, mac n’ cheese, or macaroni and cheese? Whatever it’s called, this gooey stovetop mac is the ultimate side dish. Cook Time: 20 MINUTES Serves: 6 PEOPLE INGREDIENTS: 5 Ingredients 2 boxes Banza shells, or any shape that grabs sauce 5 tbsp unsalted butter 5 tbsp gluten free all purpose flour 2 ¾ cups whole or 2% milk, room temperature 1 cup sharp white cheddar, freshly grated ½ cup grated Parmesan Directions Cook Banza: Bring a large pot of water to a boil. Add Banza and cook according to package directions. Strain, rinse, and set aside, reserving pot for next step. Make Sauce: Add butter to pot from pasta and place over medium heat. Once butter is melted, add flour and whisk until flour disappears and clumps, 1-2 minutes. Pour in milk and 1 tsp salt. Increase heat to medium-high and bring the sauce to a simmer, whisking constantly until it thickens, 2-3 minutes more. Finish Sauce: Remove from heat and mix in white cheddar and Parmesan cheese. Taste and season with salt and fresh cracked pepper. Fold in the cooked Banza and gently toss to coat.
10 min cook time
Penne de mantequilla marrón balsámico
NotesTopping Ideas: freshly cracked black pepper, extra Parmesan, and toasted walnuts. Save time by using swapping in 1-2 cups of frozen butternut squash chunks for the fresh butternut squash. Feel free to substitute your favorite hearty veggies like cauliflower, sweet potato, kale, or delicata squash.