Description
A delicious vegan butter bean dish loaded with flavor and nutrients, perfect for a warm meal.
Ingredients
Scale
- 2 Tablespoons vegan butter
- 1 large shallot, peeled and finely diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, marinated in oil and chopped
- 1 Tablespoon tomato paste
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon chili flakes
- 15 ounces canned butter beans (including liquid)
- 2 Tablespoons coconut cream
- 1 Tablespoon nutritional yeast
- ½ Tablespoon lemon juice
- 2 Tablespoons chopped fresh basil
- to taste Salt and pepper
Instructions
- Finely dice the shallot, chop the sun-dried tomatoes, and mince the garlic. Using a garlic press is recommended for ease.
- Add the vegan butter to a large pot and melt it over medium heat until melted and sizzling.
- Add the diced shallots and minced garlic to the melted butter. Stir and sauté for about 2-3 minutes until fragrant and softened.
- Stir in the chopped sun-dried tomatoes, tomato paste, dried oregano, dried thyme, and chili flakes. Cook together for another minute to combine the flavors.
- Pour in the canned butter beans including the liquid to retain creaminess. Add coconut cream, nutritional yeast, and lemon juice. Stir to combine.
- Bring the mixture to a simmer and cook for about 5 minutes, allowing some liquid to reduce and the beans to cook through, thickening the sauce.
- Stir in the chopped fresh basil, then season with salt and pepper to taste.
- Serve the butter beans warm with a slice of toasted bread.
Notes
- This dish pairs well with toasted bread for a complete meal.
- Feel free to adjust the seasoning to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg