Ingredients

• 1-2 tbsp olive oil
• 1 zucchini
• 1 onion
• 5-6 cloves of garlic
• 1 lemon
• 2 cans of butter beans (400mL or 13.5 fl oz each)
• 4 tbsp nutritional yeast
• 75g firm tofu (2.5 oz)
• 1/2 cup water
• Pinch of salt (truffle salt is even better!)
• Pinch of pepper
• Bunch of fresh basil leaves
• Toasted bread to serve

Directions

• Thinly slice the zucchini and the onion, peel and mince garlic cloves, and cut the peel off half of the lemon and slice into thin strips.
• Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper. If using an fryer, toss in the air fryer at 425F for 15-18 minutes, flipping a couple times to avoid burning. If using an oven, roast for 20 minutes at 400F, flipping halfway.
• To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often.
• After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
• Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
• Turn the onions down to low while you blend the sauce. To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon and water. Blend until smooth and creamy.
• Add the remaining butter beans to the pan, then add the sauce from the blender and bring to a simmer.
• Finely chop basil leaves.
• Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy! I love serving this with toasted sourdough bread.

Photos