Sundried Tomato & Crispy Air Fried Mushroom Beans
Serves 1
Directions
- 1If using the oven to make crispy mushrooms, preheat to 400F.
- 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).
- 3Drain and rinse the cans of beans.
- 4Add the mushrooms to a large mixing bowl with cornstarch, soy sauce and olive oil and mix until well coated.
- 5If using an air fryer, roast for 18-20 minutes at 420F, tossing halfway.
- 6If using the oven, roast at 400F for 18-20 minutes.
- 7To a frying pan or pot on medium heat, add the olive oil, sliced onion and minced garlic and stir often.
- 8After a few minutes, add white wine and continue stirring.
- 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.
- 10Prepare the tofu sauce with the extra-firm tofu, 1/2 cup beans, nutritional yeast, lemon juice, garlic powder, salt, and water.
- 11Blend until smooth and creamy.
- 12Pour the cream sauce into the pan/pot with the beans and stir well.
- 13Finally, you can make a quick pesto with finely chopped fresh basil leaves, olive oil and lemon juice.
- 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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