Creamy Butter Beans with Tempeh Lardons

Name: Creamy Butter Beans with Tempeh Lardons
Yield: 2 servings
Ingredients: 200 g tempeh; 2 tbsp light soy sauce; 1 tbsp maple syrup; 0.5 tsp smoked paprika; 1 tbsp olive oil; 1 leek (medium, finely sliced); 800 g butter beans (2 x 400g tins, drained); 2 tbsp chives; 4 tbsp nutritional yeast; 2 garlic; 300 g silken tofu (block, drained); 1 vegetable stock cube (crumbled); 1 tsp apple cider vinegar; 150 ml unsweetened soya milk

It reminds me of a cheesy pasta with bacon and leeks that my mum used to make but the butter beans just make it extra delicious!

Yield2 servings

Ingredients

Directions

1
Preheat the oven to 200°C.
2
Add the tempeh cubes to a bowl with the maple syrup, smoked paprika and soy sauce. Mix well until all the cubes are coated.
3
Spread the marinated cubes over a lined baking tray.
4
Roast for 20 minutes, turning the cubes half way through, until golden and crispy.
5
Heat the oil in a large pan and add the leeks. Sauté over a medium heat for around 10 minutes until soft, adding a splash of water if the pan gets too dry.
6
Add the ingredients for the sauce to a blender or food processor and blend until smooth.
7
Add the butter beans to the pan and season well with salt and pepper. Mix with the leeks.
8
Pour in the sauce and heat through.
9
Save a few tbsp of tempeh for garnish. Add the rest of the tempeh and the chopped chives to the pan and mix well. Season to taste with salt and pepper.
10
Serve in bowls topped with crispy tempeh, garlicky breadcrumbs and extra chopped chives.

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