Ingredients
Scale
- 2 tablespoons vegan butter
- 1 large shallot (peeled & finely diced)
- 4 cloves garlic (minced)
- 1/3 cup sun-dried tomatoes (chopped)
- 1 tablespoon tomato paste
- 15 ounces canned butter beans (with liquid)
- 2 tablespoons coconut cream
- 1 tablespoon nutritional yeast
- Fresh basil for garnish
Instructions
- Prep the shallots, sun-dried tomatoes, and garlic.
- Melt the vegan butter in a large pot over medium heat.
- Sauté shallots and garlic for 2–3 minutes until fragrant.
- Add sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes; sauté for an additional minute.
- Stir in the butter beans (including their liquid), coconut cream, nutritional yeast, and lemon juice.
- Bring to a simmer and cook for about 5 minutes to thicken the sauce.
- Add fresh basil; season with salt and pepper to taste.
- Serve warm with toasted bread or over grains.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg