High Protein Cheesy Butterbeans
You aren't going to believe that these Cheesy Butterbeans are both vegan AND high in protein. This meal is perfect if you're looking for something comforting and cosy, but also something that's nutritious and doing your body good. Serve with toasted sourdough, roasted tomatoes and pickled red onions for a satisfying, filling meal.
Ingredients
- 1 tbsp olive oil
- 1/2 brown onion finely diced
- 4 cloves garlic minced
- 2 400g tins cooked butterbeans (also known as Lima Beans) or cannellini beans undrained
For the Cheesy Sauce
- 350 g silken tofu
- 5 tbsp nutritional yeast
- 2 tsp miso paste
- 1.5 tsp dijon mustard
- 6 sundried tomatoes (from a jar in oil)
- 1 tbsp oil from sundried tomatoes
- 1/3 cup cashews soaked in hot water for 20 minutes
- 1/2 tsp turmeric for colour
- Pinch salt
Roasted Tomatoes (optional)
- 15 cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper
Instructions
- Prepare the tomatoes by preheating the oven to 210C and lining a medium tin with baking paper. Add the cherry tomatoes, drizzle with olive oil and a generous pinch of salt and a couple of cracks of black pepper. Place in the oven to roast for 30 minutes.
- Prepare the creamy sauce by adding all the ingredients to a blender and pulsing until smooth.
- Add the oil to a large pan over a medium heat. Add the onion and garlic and a pinch of salt, saute for 4-5 minutes until softened.
- Pour in the creamy sauce and the butterbeans (along with their juices!) and cook for a further 5-10 minutes, stirring often.
- Serve with toasted sourdough, roasted tomatoes and pickled red onions. If meal prepping, you can serve with quinoa or rice if that's more convenient than bread!