By Anonymous Elderflower
Tuscan Butter Bean Dip
POV: you’re looking for some new high protein plant-based recipes!
I’ve got you!
This Tuscan Butter Bean Dip is the perfect way to get some extra protein in for the day. Here’s the recipe 👇
Ingredients:
2 tbsp evoo
2 leeks, 1/4” moons, white and light green parts only
4 cloves garlic, minced
2 C butternut squash, 1/2” cube
2 C eggplant, 1/2” cube
4 oz tomato paste
5 sprigs press thyme
2 sprigs, rosemary, chopped
1/2 block firm tofu
1/2 C raw cashew
1 C nutritional yeast
4 C water
2 Cans Butter Beans
1/4 C sun-dried tomato
Instructions:
1. Sweat the leeks and garlic in olive oil over medium heat until soft.
2. Add the squash, eggplant, rosemary and thyme cook for 3-4 minutes.
3. Add the tomato paste and cook for 2-3 minutes until dark.
4. Blend the tofu, cashews, nutritional yeast and water.
5. Add the tofu cream, butter beans, and sun-dried tomato, stir until mixed throughout.
6. Add the lid and cook on medium low heat for 15-20 minutes until the squash is tender.
7. Top with extra virgin olive oil, more fresh thyme and sun-dried tomatoes!
Updated at: Mon, 19 Feb 2024 21:04:37 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Nutrition per serving
Calories2203.8 kcal (110%)
Total Fat73 g (104%)
Carbs273.3 g (105%)
Sugars44.9 g (50%)
Protein134.3 g (269%)
Sodium2704 mg (135%)
Fiber92.8 g (331%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
1. Sweat the leeks and garlic in olive oil over medium heat until soft.
Step 2
2. Add the squash, eggplant, rosemary and thyme cook for 3-4 minutes.
Step 3
3. Add the tomato paste and cook for 2-3 minutes until dark.
Step 4
4. Blend the tofu, cashews, nutritional yeast and water.
Step 5
5. Add the tofu cream, butter beans, and sun-dried tomato, stir until mixed throughout.
Step 6
6. Add the lid and cook on medium low heat for 15-20 minutes until the squash is tender.
Step 7
7. Top with extra virgin olive oil, more fresh thyme and sun-dried tomatoes!
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