Tuscan Butter Bean Dip

POV: you’re looking for some new high protein plant-based recipes! I’ve got you! This Tuscan Butter Bean Dip is the perfect way to get some extra protein in for the day. Here’s the recipe 👇 Ingredients: 2 tbsp evoo 2 leeks, 1/4” moons, white and light green parts only 4 cloves garlic, minced 2 C butternut squash, 1/2” cube 2 C eggplant, 1/2” cube 4 oz tomato paste 5 sprigs press thyme 2 sprigs, rosemary, chopped 1/2 block firm tofu 1/2 C raw cashew 1 C nutritional yeast 4 C water 2 Cans Butter Beans 1/4 C sun-dried tomato Instructions: 1. Sweat the leeks and garlic in olive oil over medium heat until soft. 2. Add the squash, eggplant, rosemary and thyme cook for 3-4 minutes. 3. Add the tomato paste and cook for 2-3 minutes until dark. 4. Blend the tofu, cashews, nutritional yeast and water. 5. Add the tofu cream, butter beans, and sun-dried tomato, stir until mixed throughout. 6. Add the lid and cook on medium low heat for 15-20 minutes until the squash is tender. 7. Top with extra virgin olive oil, more fresh thyme and sun-dried tomatoes!

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Step 1

1. Sweat the leeks and garlic in olive oil over medium heat until soft.

Step 2

2. Add the squash, eggplant, rosemary and thyme cook for 3-4 minutes.

Step 3

3. Add the tomato paste and cook for 2-3 minutes until dark.

Step 4

4. Blend the tofu, cashews, nutritional yeast and water.

Step 5

5. Add the tofu cream, butter beans, and sun-dried tomato, stir until mixed throughout.

Step 6

6. Add the lid and cook on medium low heat for 15-20 minutes until the squash is tender.

Step 7

7. Top with extra virgin olive oil, more fresh thyme and sun-dried tomatoes!

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