Description
A creamy, one-pan vegan dish inspired by classic Tuscan flavors. Made with butter beans, sun-dried tomatoes, garlic, and herbs, simmered in a rich coconut-based sauce. Perfect served over toast, pasta, or rice for a comforting meal.
Ingredients
- 2 tablespoons vegan butter
- 1 large shallot, peeled & finely diced
- 4 cloves garlic, minced
- ⅓ cup sun-dried tomatoes, marinated in oil & chopped
- 1 tablespoon tomato paste
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon chili flakes
- 1 (15-ounce) can butter beans, with liquid (do not drain)
- 2 tablespoons coconut cream
- 1 tablespoon nutritional yeast
- ½ tablespoon lemon juice
- 2 tablespoons chopped fresh basil
- Salt & pepper to taste
Instructions
- Heat vegan butter in a skillet over medium heat. Sauté shallots for 2–3 minutes until soft.
- Add garlic, sun-dried tomatoes, and tomato paste. Cook for another 1–2 minutes.
- Stir in oregano, thyme, and chili flakes.
- Add butter beans with their liquid. Simmer for 5–7 minutes until slightly thickened.
- Stir in coconut cream, nutritional yeast, and lemon juice. Simmer 2–3 minutes.
- Season with salt and pepper to taste. Stir in fresh basil. Serve hot.
Notes
- Use full-fat coconut milk and scoop just the thick cream on top.
- Add spinach or kale for extra greens.
- Serve over toasted sourdough, mashed potatoes, or pasta.
- For extra heat, double the chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes