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▢2 tablespoons olive oil

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▢2 tablespoons unsalted butter

▢3 cloves garlic finely minced

▢1 cup vegetable broth

▢1 15 oz block silken tofu

▢¼ cup nutritional yeast, can also swap for parmesan cheese if not vegan

▢1 teaspoon chili flakes

▢¼ teaspoon oregano

▢¼ teaspoon thyme

▢⅓ cup sun-dried tomatoes chopped

▢2 cans butter beans or other white beans, drained and rinsed

▢1 tablespoon chopped fresh herbs for serving

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1. In a blender, combine HALF a can of the beans (about ⅔ cup), the silken tofu, nutritional yeast, and the broth. Blend until creamy and no chunks remain.

2. Heat a large nonstick skillet over medium heat and add in the olive oil. Once oil is hot, add in the garlic and saute for 2 minutes or until it’s fragrant. Add the tofu mixture and stir to combine.

3. Adjust the heat to medium-low, and add the butter beans to the skillet. Allow the sauce to come to a low simmer for about 3 minutes, then add in the butter, chili flakes, thyme, and oregano.

4. Add the butter and sun-dried tomatoes and season to taste with salt and pepper and let the sauce simmer and thicken for a few more minutes. Serve as is or with crusty bread. Garnish with a sprinkle of fresh herbs such as basil or parsley. ENJOY!

Notes

If you can’t find butterbeans, you can use any canned beans in these. I’ve tried this with chickpeas and it’s delicious!

Nutrition

Calories: 360kcal, Carbohydrates: 38g, Protein: 18g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 15mg, Sodium: 263mg, Potassium: 1231mg, Fiber: 11g, Sugar: 9g, Vitamin A: 537IU, Vitamin C: 5mg, Calcium: 76mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!

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About Brita Britnell