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High Protein Pesto Butter Beans
Recipe:
Serves 2
Ingredients:
- 1 tsp olive oil
- 1 leek, diced
- 2 cups cooked butter beans
- 3 cups baby spinach
- 1.5 tbsp toasted pine nuts
- red chili flakes to taste
- salt & pepper to taste
Creamy protein pesto:
- 300g silken tofu
- 1/2 cup vegetable stock
- 6 tbsp nutritional yeast
- 2 tbsp cashews
- Juice and zest of 1 lemon (about 3 tbsp)
- 1 cup packed basil
- 2 garlic cloves, peeled
Instructions:
1. Add all the sauce ingredients to a blender and process until smooth.
2. In a pot on medium heat, add the olive oil and leek and cook, covered, for 7 minutes, stirring regularly.
3. Add the butter beans and sauce, season with salt & pepper. Cook for 5 minutes, stirring regularly. Turn off the heat, add the baby spinach, stir, and let sit, covered, for 2 minutes, until the greens are just wilted.
4. Top with pine nuts and chili flakes, adjust salt & pepper, and enjoy!
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