Creamy Lemon and Garlic Butter Beans with Roasted Zucchini and Fresh Basil
Directions
- 1Thinly slice the zucchini and the onion, peel and mince garlic cloves, and cut the peel off half of the lemon and slice into thin strips.
- 2Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper.
- 3If using an air fryer, toss in the air fryer at 425F for 15-18 minutes, flipping a couple times to avoid burning.
- 4If using an oven, roast for 20 minutes at 400F, flipping halfway.
- 5To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
- 6After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
- 7Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
- 8Turn the onions down to low while you blend the sauce.
- 9To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon and water.
- 10Blend until smooth and creamy.
- 11Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
- 12Finely chop basil leaves.
- 13Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy!
Ingredients
- 2 tbsp olive oil
- 1 zucchini
- 1 onion
- 6 cloves garlic
- 1 lemon
- 2 cans butter beans
- 3 tbsp nutritional yeast
- 75 g firm tofu
- 0.5 cup water
- 1 pinch salt
- 1 bunch fresh basil leaves
- toasted bread
Equipment
air fryerovennon-stick frying panblender
Tips
- Serve with toasted sourdough bread.
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