Lemon Garlic Butter Beans

• total time: 39 minutes

Ingredients

1-2 tbsp olive oil

1 zucchini

1 onion

5-6 cloves of garlic

1 lemon

2 cans of butter beans (400mL or 13.5 fl oz each)

3 tbsp nutritional yeast

75g firm tofu (2.5 oz)

1/2 cup water

Pinch of salt

Bunch of fresh basil leaves

Toasted bread to serve

Directions

Thinly 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.

Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper. If using an fryer, toss in the air fryer at 425F for 15-18 minutes, flipping a couple times to avoid burning. If using an oven, roast for 20 minutes at 400F, flipping halfway.

To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.

After a few minutes, add the minced garlic and lemon strips, continuing to stir often.

Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.

Turn the onions down to low while you blend the sauce. To 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. Blend until smooth and creamy.

Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.

Finely chop basil leaves.

Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy! I love serving this with toasted sourdough bread.