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Fry the onion in a pan with a generous amount of neutral oil on a medium-low heat. Once soft, add the garlic. Season with salt and pepper and continue to fry until golden brown, stirring frequently to avoid sticking.
Increase heat to medium-high and immediately add tomato purée. Cover the onions and garlic thoroughly and ensure the tomato does not stick by using a wooden spatula. At this point, add the Italian seasoning.
Once the purée starts to reduce, add the butter beans and half of their water. Increase heat to high, then cook until bubbling. Once bubbling, add the red wine and stir thoroughly. Use the wine to deglaze anything stuck to the bottom of the pan.
Reduce heat to low and allow to simmer to remove some liquid. Once sauce starts to thicken, add olives and artichoke. Stir them in, and add vegan cheese. Increase heat to medium and cook as the cheese melts.
Serve once cheese has melted, topped with olive oil, flaky salt and chopped parsley. Perfect alone or over rice or pasta.