White beans creamy sauce (Print Version)
# Ingredients:
→ Base
01 -
Two 398 ml cans of white beans, drained and rinsed
02 -
100 g (½ cup) of sun-dried tomatoes
→ Fats
03 -
2 tablespoons of olive oil
04 -
1 tablespoon of dairy-free margarine
→ Herbs and Spices
05 -
3 minced garlic cloves
06 -
1 ½ teaspoons of smoked paprika
07 -
¾ teaspoon of salt
08 -
2 teaspoons of dried oregano
09 -
½ teaspoon of red chili flakes
10 -
½ cup of thinly sliced fresh basil, plus 2 tablespoons for garnish
11 -
Black pepper, to taste
→ Liquids
12 -
1 cup of vegetable broth
13 -
1 cup of soy cream (such as Belsoy or another plant-based cream)
→ To Serve
14 -
Vegan parmesan, as much as you'd like
15 -
Toasted slices of bread
# Instructions:
01 -
Melt the margarine and heat the oil in a large pot at medium-high. Toss in the garlic and stir for a minute.
02 -
Mix in the oregano, paprika, chili flakes, salt, and sun-dried tomatoes. Cook it all for 3 minutes, stirring often.
03 -
Pour in the white beans, broth, and soy cream. Let it cook on medium heat for around 5 minutes. Sprinkle fresh basil and grind some pepper to finish.
# Notes:
01 -
Goes well with grilled bread
02 -
This is a vegan recipe