Creamy, comforting, and full of flavour… the vegan take on the famous ‘Marry me Chicken’ recipe shows that plant-based food does not skimp on yumminess!
Why You’ll Love These Butter Beans
A delicious blend of melt-in your mouth butter beans, savoury seasonings, and rich creaminess, this recipe will impress vegans and non-vegans alike. Sun-dried tomatoes, fresh basil are the key to giving this recipe it’s uniqueness. This recipe is also gluten-free and quick and easy to make! They can be served alone, with rice or steamed quinoa. However, I love topping them on toasted, plant-buttered sourdough! I hope you enjoy this recipe as much as I and my friends have!
Ingredients
- 1 tablespoon of olive oil
- 1 red onion peeled u0026 diced
- 4 cloves garlic minced
- 1 cup diced sun-dried tomatoes
- 5 fresh tomatoes pureed in blender
- 1 teaspoon salt
- ½ teaspoon chilli flakes
- 2 vegetable stocks (or ‘stock pots’)
- 1 tablespoon tomato paste
- 3 cans of butter beans
- 3 tablespoons coconut cream
- Generous portion of fresh basil leaves, washed
Instructions
- Dice the red onion, chop sun-dried tomatoes in small pieces, and mince the garlic with a garlic press. Blend fresh tomatoes in blender
- Add olive oil to a large pot, allow to heat for a minute on medium heat
- Add in the onions and garlic. Stir together and saute for a few minutes until starting to become brown on edges
- Add in the chopped sun-dried tomatoes and blended fresh tomatoes. Cover and let cook on medium heat for around 15 minutes.
- Add in salt, vegetable stock and chilli flakes and stir well
- Add butter beans, coconut cream and tomato paste.
- Stir together and allow to simmer around another 5 minutes
- Add in the fresh basil and stir.
- Serve hot with crusty bread and vegan butter…Yum!!
Video
Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!