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In a pan over medium heat, saute the diced onion and garlic until translucent, approximately 3 minutes.
Add the tomato paste and stir, followed by the lemon juice, almond milk and coconut cream. Mix until a sauce is formed, then add the red chili flakes, salt and pepper.
Pour in the vegetable broth and beans. Stir until the beans are coated, adding a handful of fresh parsley at the end. Serve with nutritional yeast and more salt and pepper as desired.