Vegan Beans on Toast

Updated at: Thu, 17 Aug 2023 02:58:06 GMT

Step 1

To make the pesto, toast the pine nuts. Add to blender with basil, 2tbsp olive oil, nutritional yeast, juice of a lemon, and 1 garlic clove. Season to taste. Pesto is heat made in larger batches.

Step 2

Add 1 tbsp of olive oil and fry those sliced mushrooms. Keep the heat on medium-high so they don’t boil in their own broth and are able to crisp up. Don’t forget to season you’re mushrooms with plenty of salt and pepper.

Step 3

Make the garlic and chilli into a paste using your knife. Add to the mushrooms for 30 seconds having turned the heat down to low - nobody likes burnt and bitter garlic. Feel free to add more garlic if you’re trying to keep the vampires away (or your family). Take out the chilli seeds if you’re scared of flavour.

Step 4

Drain and rinse your beans. Add them to the pan along with 50-100ml of water. Add the tahini and let that sauce reduce until you have a creamy sauce around those mushrooms and beans.

Step 5

Toast the bread using 1 tbsp of olive oil. Plate up with some homemade vegan pesto (see my other recipe).

Step 6

Add the chopped parsley to the mushroom and beans and plate up over the toast and pesto. Add the remaining olive oil if that’s your thing. Squeeze over half a lemon and season some more if necessary.

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