Vegan Carbonara Butter Beans
Imagine the most creamy, smoky delicious carbonara pasta but instead of pasta were using beans! This super quick and easy bean dish is an indulgent flavour bomb you'll be eating on repeat.
Ingredients
- 570 g Butter beans
- 120 g Vegan bacon
- 300 g Silken tofu
- 50 ml Soy milk
- 2 Garlic cloves minced
- 2 tbsp Nutritional yeast
- 1 tsp Black salt
- 1 tsp Black peppercorns ground
- 1 tbsp Lemon juice
Instructions
- Chop the vegan bacon into lardon size pieces and fry off in some olive oil. Remove and set aside.
- Now for the sauce- in a high speed blender cup add the silken tofu, nutritional yeast, soy milk, garlic, black pepper, salt and lemon juice. Blitz until a smooth sauce is achieved.
- Put the pan you cooked the bacon in on a low heat and add the sauce. Keep this on a light simmer until it thickens slightly.
- Add in the butter beans and simmer until the beans are warmed through and the sauce is at your desired consistency.
- Add in the bacon for the last couple of minutes of cooking.
- Serve up topped with some extra bacon bits and some fresh parsley.
- Enjoy!
Notes
Blending - I use a high speed blender to make the sauce smooth however the silken tofu is very soft so you could try using a food processor or a whisk however the sauce wont be as glossy as a high speed blender.
Sauce - I made my sauce thick but if you prefer it a little thinner just add some more soy milk to the blender.
Bacon - If you prefer this dish not to be ultra processed feel free to add sundried tomatoes in place of the bacon bits.