PlantbasedBB

Easy, Budget-Friendly, & Greek-Inspired Plant-Based Dinner

This cozy, stovetop Gigantes Plaki is a rich, tomato-braised butter bean dish with crispy, golden tempeh, garlic, herbs, and olive oil. It’s a simplified weeknight-friendly take on the traditional Greek classic. In addition, it’s made entirely plant-based and with budget-friendly ingredients.

Hearty, nourishing, and deeply satisfying, this is the kind of meal that feels rustic and abundant while still being simple enough for everyday cooking.

Why You’ll Love This Recipe

• High in plant-based protein (beans + tempeh)
• Budget-friendly and pantry-based
• One-pot, stovetop method (no baking required)
• Rich, cozy, and full of mediterranean flavor
• Perfect for meal prep or family-style dinners

Ingredients

For the Tempeh:

• 1 block tempeh, cut into small cubes (about 4 x 7 pieces)
• Water (for steaming)
• 1 tbsp olive oil
• Pinch of salt

For the Gigantes Plaki:

• 2 tbsp olive oil (divided)
• 4 celery stalks, diced
• 1/2 white or yellow onion, diced
• 4 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 15 oz additional crushed tomatoes (about 1/2 of a 28 oz can)
• 1 tbsp tomato paste
• 2 (15 oz) cans large butter beans, rinsed and drained
• 1/2 tbsp dried oregano
• 1 tsp salt (adjust to taste)
• 1/2 tsp red chili flakes

To Finish:

• 2 tbsp fresh parsley, chopped (plus more for garnish)

Instructions

1. Steam and Crisp the Tempeh: In a large pot or stock pot, add a few splashes of water over low-medium heat. Add the tempeh cubes and cover. Steam for about 10 minutes. Remove the lid and allow any remaining water to evaporate. Add 1 tablespoon olive oil and a pinch of salt. Cook, stirring occasionally, until the tempeh is golden and lightly crispy on the edges. Remove from the pot and set aside.
2. Build the Flavor Base: In the same pot, add the remaining 1 tablespoon olive oil. Add the diced celery, onion, and garlic. Sauce for 5-7 minutes, until softened, translucent, and fragrant.
3. Add Tomatoes and Beans: Stir in the crushed tomatoes (both portions) and tomato paste. Mix well to combine. Add the butter beans, oregano, salt, and chili flakes. Stir everything together.
4. Simmer: Reduce heat to low, cover, and let simmer for 20 minutes to allow the flavors to develop.
5. Finish the Dish: Stir in the chopped parsley and return the crispy tempeh to the pot. Continue cooking covered for another 20-25 minutes, stirring occasionally, until the sauce thickens and becomes rich and slightly jammy.
6. Serve: Serve hot, topped with additional fresh parsley. Pair with sumac onions, Greek-style salad, warm pita bread.

Optional Oven Finish (Traditional Touch)

For a more traditional, slightly caramelized finish, transfer the mixture to an oven-safe dish and bake at 375F for 20-25 minutes, until thickened and lightly golden on top.

Tips for Best Gigantes Plaki

• Steam the tempeh first to reduce bitterness and improve texture
• Let the sauce reduce until thick and rich, this is key for flavor
• Use good-quality olive oil for the best depth
• Don’t skip the fresh parsley, it brightens the entire dish

Storage and Meal Prep

• Store in an airtight container for up to 4 days
• Flavors deepen over time, leftovers are even better
• Reheat gently on the stovetop or microwave with a splash of water if needed