Description
Creamy vegan butter beans simmered with sun-dried tomatoes, garlic, herbs, coconut cream, and basil for an easy Tuscan-inspired comfort meal.
Ingredients
Scale
- 2 tablespoons vegan butter
- 1 large shallot, finely diced
- 4 cloves garlic, minced
- 1/3 cup sun-dried tomatoes, chopped
- 1 tablespoon tomato paste
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon chili flakes
- 1 can (15 ounces) butter beans with liquid
- 2 tablespoons coconut cream
- 1 tablespoon nutritional yeast
- 1/2 tablespoon lemon juice
- 2 tablespoons fresh basil, chopped
- Salt and black pepper to taste
Instructions
- Melt vegan butter over medium heat.
- Cook shallot and garlic for 2-3 minutes.
- Add sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes.
- Cook for 1 minute.
- Add butter beans with their liquid.
- Stir in coconut cream, nutritional yeast, and lemon juice.
- Simmer for 5 minutes until slightly thickened.
- Stir in basil.
- Season with salt and pepper.
- Serve warm with toasted bread.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 1 month.
- Reheat gently and add a splash of broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 407
- Sugar: 9
- Sodium: 896
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 10
- Trans Fat: 2
- Carbohydrates: 51
- Fiber: 15
- Protein: 17
- Cholesterol: 0