White beans in a creamy tarragon and dill sauce
This tasty recipe uses a high-protein vegan silken tofu version of a simple white sauce, combined with high-fibre beans and fresh herbs.
Each serving provides 320 kcal, 19.3g protein, 31.4g carbohydrate (of which 4.3g sugars), 13.2g fat (of which 2.1g saturates), 10.9g fibre and 2.29g salt.
Ingredients
For the creamy sauce
- 200g/7oz silken tofu
- 200ml/10fl oz vegetable stock
- 2 tbsp tamari
For the beans
- 1 tbsp olive oil
- 1 small shallot, peeled and finely chopped
- 100ml/3½fl oz white wine
- 400g tin white beans, liquid retained
- 200g/7oz spinach, finely chopped
- 10g fresh dill, leaves and stalks finely chopped
- 10g fresh tarragon, leaves finely chopped and stalks discarded
- sliced bread, toasted (optional)
- salt and freshly ground black pepper
Method
To make the creamy sauce, place the tofu, stock and tamari in a food processor or blender. Blend to a smooth and silky white sauce consistency. Set aside.
To make the beans, heat the oil in a large casserole dish over a medium heat. Add the shallot and fry for 6 minutes until cooked and translucent.
Deglaze the pan with the wine and cook until reduced by half.
Add the beans and their liquid to the pan and cook for 2 minutes.
Add the tofu sauce to the beans and bring to a gentle simmer for 8–10 minutes, or until the sauce has thickened to your desired consistency.
Add the spinach and stir into the sauce until wilted. Turn off the heat, season with salt and pepper and stir through half of the dill and tarragon.
Divide between two bowls and garnish with the rest of the dill and tarragon. Serve with the toasted bread alongside, if using.
Christmas
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