Vegan Winter Warmer

Sun, 21 January 2024

INGREDIENTS:

2 x large courgettes, cubed rustic style
8-10 cloves garlic minced
3 tbsp good quality extra virgin olive oil Salt and pepper
1 punnet cherry tomatoes
2 x 400g tins of pre cooked organic butterbeans + their stock
1tsp desired chili
Cook in pan slowly

For the cashew cream blend:
1 cup of soaked cashews or sunflower seeds
3 tbsp nutritional yeast
Juice of one lemon
1/2 tsp salt
Ground black pepper
2 garlic cloves
60-80ml of water

METHOD:1. Soak your cashews for 20 minutes.
2. Add minced garlic to olive oil on low heat with the chili & salt.
3. Add the courgette and tomatoes, cook slowly for 10 to 15 mins until soft but not soggy.
3. Add tins of butterbeans with their juice and bring to the boil and simmer for 10 mins.
4. Whilst simmering make the cashew cream, put all the cashew cream Ingredients into a
blender and add to the pan to make rich and creamy.
5. Pop your seasoning on top and you're good to serve.