Sundried Tomato & Crispy Mushroom Beans

These creamy sundried tomato & crispy mushroom beans are a delicious and cozy dish that will help you incorporate more beans into your diet this year! The blended tofu sauce gives it a rich creaminess, along with sundried tomatoes, crispy mushrooms and the homemade pesto. It comes together in 30 minutes and is best enjoyed on its own, with toasted bread, or my homemade naan (check out the recipe here!).

Prep time: 5 minutes

Cook time: 25-30 minutes

Servings: 2

Ingredients

• 1 onion
• 3-4 cloves of garlic
• 1 cup sundried tomatoes
• 250-300g mushrooms
• 1 1/2 tbsp cornstarch
• 1 tbsp soy sauce
• 1 1/2 tbsp olive oil
• 1 tbsp sundried tomato oil
• 1/3 cup white wine
• 2 cans of butter beans (400mL each, or another white bean)
• 1 tsp paprika
• 1 tsp Italian spice blend

Creamy Tofu Sauce

• 150g extra-firm tofu
• 1/2 cup beans (from the 2 cans above)
• 1/4 cup nutritional yeast
• 1/2 lemon (about 1 tbsp lemon juice)
• 1/2 tsp garlic powder
• Pinch of salt
• 3/4 cup water

Homemade Pesto (optional)

• Lots of fresh basil
• Olive oil
• Lemon juice

Equipment

• Frying pan or pot
• Large mixing bowl
• Air fryer or lined baking sheet
• Blender

Instructions

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

Notes

*Any white bean, such as butter beans, cannellini beans, or great northern beans would work!