Ingredients
Scale
- 2 Tablespoons vegan butter
- 1 large shallot (peeled & finely diced)
- 4 cloves garlic (minced)
- 1/3 cup sun-dried tomatoes (chopped)
- 15 ounces canned butter beans (with liquid)
- 2 Tablespoons coconut cream
- 1/2 Tablespoon lemon juice
- Fresh basil and spices to taste
Instructions
- Dice the shallots, chop the sun-dried tomatoes, and mince the garlic.
- In a large pot over medium heat, melt the vegan butter until sizzling.
- Sauté shallots and garlic for about 2–3 minutes until fragrant.
- Add sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes; sauté for another minute.
- Stir in canned butter beans (including liquid), coconut cream, nutritional yeast, and lemon juice.
- Simmer for about 5 minutes until heated through.
- Mix in fresh basil and season with salt and pepper to taste.
- Serve warm with toasted bread or over rice/quinoa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 318
- Sugar: 2g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg