Black Bean and Ginger Pasta Fry
Recipe type: Vegan, Gluten free, Dairy free, Sugar free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
The ginger, onion, and coconut oil sauce bring the veggies to life! With over 12 grams of fiber and 17 grams of protein, this 15 minute meal is perfect after a long day and will give you the boost you need to push through the evening.
  • 1½ cup uncooked rice pasta
  • 1 cup black beans, rinsed
  • 2 yellow onions, chopped
  • 3 carrots, chopped – do not peel!
  • 1 yellow pepper, chopped
  • 6 green onions, diced
  • 2 tablespoon onion soup mix – I used this but onion powder would work too!
  • 2 tablespoon braggs liquid aminos [gluten free soy sauce]
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon raw honey or agave [use agave if wanting to make the recipe vegan]
  • 1 tablespoon coconut oil
  • salt + pepper
  1. Cook pasta as per instructions. Once cooked, strained, and rinsed, place in a large serving bowl.
  2. Saute onions with coconut oil for 3-4 minutes. Add carrots, onion mix, braggs, and apple cider vinegar. Cook for 2-3 minutes.
  3. Add green onions, yellow pepper, honey/agave and ginger. Cook for 1-2 minutes.
  4. Add black beans and stir to coat.
  5. Drop bean mixture over top of pasta and stir to mix. Serve!
Recipe by Healthful Pursuit at