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 tablespoon nutritional yeast
- Fresh basil for garnish
Instructions
- Prep your ingredients by dicing the shallots, chopping the sun-dried tomatoes, and mincing the garlic.
- Melt the vegan butter in a large pot over medium heat until sizzling.
- Add shallots and garlic; sauté for about 2–3 minutes until fragrant.
- Stir in sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes; cook for another minute.
- Incorporate butter beans (with liquid), coconut cream, nutritional yeast, and lemon juice.
- Bring to a simmer and cook for about 5 minutes until flavors meld and mixture thickens.
- Stir in fresh basil and season with salt and pepper to taste before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg