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Ingredients
Scale
- 2 Tablespoons olive oil
- 10 ounces cherry or grape tomatoes
- ½ teaspoon truffle salt (or regular salt, to taste)
- ¼ teaspoon ground black pepper (or more to taste)
- 1 medium shallot, finely diced
- 3 cloves garlic, minced
- 15-ounce can butter beans (with liquid)
- 2 Tablespoons vegan cream cheese
- ½ cup fresh basil, chopped
Instructions
- Finely dice the shallot, mince the garlic, and chop the basil.
- Heat olive oil in a pan over medium heat and add tomatoes, truffle salt, and black pepper.
- Cook tomatoes for 5-8 minutes until they burst.
- Add shallots and garlic, stir, and cook for an additional 3 minutes.
- Pour in the butter beans with their liquid, stir, and bring to a simmer.
- Cook for 5 minutes, then stir in the vegan cream cheese and fold in basil.
- Adjust seasoning and serve warm.
Notes
Use fresh tomatoes for the best flavor.
Adjust salt and pepper according to your taste preferences.
High-quality olive oil enhances the richness of the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Calories: 180
- Sugar: 4
- Sodium: 300
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 8
- Protein: 6
- Cholesterol: 0