Cannellini Beans with Rosemary and Balsamic Onions 4

Name: Cannellini Beans with Rosemary and Balsamic Onions 4
Ingredients: 1 tablespoons olive oil; 1 brown onion; 4 garlic cloves; 696g cannellini beans cooked; 240ml pea milk; 2 tablespoons nutritional yeast; 4 tablespoons balsamic vinegar; 4 teaspoons maple syrup; 30g onion chutney; 304g vegan sausages

6 steps

Updated at: Wed, 17 Jul 2024 14:29:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories535.3 kcal (27%)

Total Fat19.6 g (28%)

Carbs59.8 g (23%)

Sugars12.3 g (14%)

Protein35.3 g (71%)

Sodium731.2 mg (37%)

Fiber12.5 g (45%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonsolive oil

1brown onion

4garlic cloves

696gcannellini beans

cooked

240mlpea milk

2 tablespoonsnutritional yeast

4 tablespoonsbalsamic vinegar

4 teaspoonsmaple syrup

30gonion chutney

304gvegan sausages

Instructions

Step 1

Heat up one tablespoon of oil in a large frying pan, add diced onion and 5-10 minutes later garlic. Sauté on low-medium heat, stirring frequently, until softened and fragrant but not browned.

Step 2

Season with salt and pepper, then add drained beans – squash a portion of the beans with a fork for a creamier texture -, soy milk and nutritional yeast (if using). Season again.

Step 3

Simmer on low-medium heat, stirring frequently, until creamy and thickened.

Step 4

While the beans are simmering, cook vegan sausages in airfryer. Slice into 5 pieces each.

Step 5

Add onion chutney, balsamic vinegar and maple syrup to a new flat pan. Season and simmer for a few minutes until thickened and caramelise.

Step 6

Divide hot beans between bowls. Top with fried sausages, a spoonful of onion chutney sauce. Enjoy!