Directions
- 1In a large pan, sauté sliced white onion and leek until softened.
- 2Add chopped chestnut mushrooms and minced garlic cloves, cook until softened.
- 3Stir in smoked paprika, cumin, and coriander, cook for a minute more.
- 4Add white beans (with their juices) and half a ground veg stock cube if needed.
- 5In a blender, combine silken tofu, nooch, soaked cashews or sunflower seeds, garlic clove, smoked paprika, sweet white miso, lemon juice, and Dijon mustard.
- 6Blend until smooth, adding water if needed to create a pourable consistency.
- 7Pour the sauce over the beans.
- 8Top with sliced tomatoes and a drizzle of olive oil.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 white onion
- 1 leek, white and light green parts
- 250 g chestnut mushrooms
- 5 minced garlic cloves
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- 700 g white beans + their juices
- 0.5 ground veg stock cube
- 3 medium tomatoes
- 280 g silken tofu
- 20 g nooch
- 35 g raw cashew nuts or sunflower seeds, soaked in boiling water for 10 mins and drained
- 1 garlic clove or garlic powder
- 1 tsp smoked paprika
- 1 tbsp sweet white miso
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 0 salt
- 0 pepper
- 0 water
Equipment
large panblenderspoongrater
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