Sundried Tomato & Crispy Air Fried Mushroom Beans

Serves 1
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Directions

  1. 1If using the oven to make crispy mushrooms, preheat to 400F.
  2. 2Prepare the veggies: Slice an onion, peel and mince garlic cloves, finely slice sundried tomatoes and cut mushrooms into quarters (or into sixths if larger).
  3. 3Drain and rinse the cans of beans.
  4. 4Add the mushrooms to a large mixing bowl with cornstarch, soy sauce and olive oil and mix until well coated.
  5. 5If using an air fryer, roast for 18-20 minutes at 420F, tossing halfway.
  6. 6If using the oven, roast at 400F for 18-20 minutes.
  7. 7To a frying pan or pot on medium heat, add the olive oil, sliced onion and minced garlic and stir often.
  8. 8After a few minutes, add white wine and continue stirring.
  9. 9Once the onions have slightly browned and softened, add the Italian spice blend, paprika, sundried tomatoes, the beans (minus 1/2 cup which will be used in the sauce) and stir well.
  10. 10Prepare the tofu sauce with the extra-firm tofu, 1/2 cup beans, nutritional yeast, lemon juice, garlic powder, salt, and water.
  11. 11Blend until smooth and creamy.
  12. 12Pour the cream sauce into the pan/pot with the beans and stir well.
  13. 13Finally, you can make a quick pesto with finely chopped fresh basil leaves, olive oil and lemon juice.
  14. 14Serve the beans with the crispy mushrooms and pesto on top.

Ingredients

  • 1 onion
  • 3 -4 garlic cloves
  • 1 cup sundried tomatoes
  • 250 -300g mushrooms
  • 1.5 tbsp cornstarch
  • 1 tbsp soy sauce
  • 1.5 tbsp olive oil
  • 1 tbsp sundried tomato oil
  • 0.33 cup white wine
  • 2 cans butter beans
  • 1 tsp paprika
  • 1 tsp Italian spice blend
  • 150 g extra-firm tofu
  • 0.5 cup beans (for sauce)
  • 0.25 cup nutritional yeast
  • 0.5 lemon
  • 0.5 tsp garlic powder
  • 1 Pinch salt
  • 0.75 cup water
  • 1 Lots fresh basil
  • 1 olive oil
  • 1 lemon juice

Equipment

air fryerovenlarge mixing bowlfrying panpotblender

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