Equipment
- stove, oven
Ingredients
- 10-12 mini sweet peppers, or 2 red bell peppers
- 1 large shallot , or 2 medium, chopped
- 5 garlic cloves, minced
- 1 tbsp tomato paste
- 8 oz silken tofu
- ½ cup raw cashews*
- 3 tbsp nutritional yeast
- ½ lemon, juiced
- 1 tbsp miso paste
- ¼ tsp red pepper flakes, optional, for a little spice
- salt and pepper, to taste
- 15 oz canned great northern white beans, or butter beans drained
- 3 cups baby spinach
- ¼ cup plain, unsweetened dairy-free yogurt
- ¼ cup fresh parsley, finely chopped
Method
- Preheat oven to 425 and spread the peppers on the baking sheet. Optional to drizzle with olive oil but it's not necessary! Transfer to the oven and bake for 15-20 minutes until slightly charred, turning halfway through.
- Meanwhile, heat a large cast iron skillet over medium heat and add in the shallots and garlic, sautéing until fragrant and tender, and deglazing with a splash of water (or oil) as needed. Add in the tomato paste and stir to combine and caramelize.
- Remove the peppers from the oven and when cool enough to touch, pluck off the stems and discard. Transfer to a high speed blender with the tofu, cashews, nutritional yeast, lemon juice, miso paste and optional red pepper flakes. Blend until smooth and creamy and season with salt and pepper.
- Add the beans to the skillet with the shallot and garlic along with the red pepper sauce and bring to a gentle simmer. Add in the baby spinach and cook until wilted. Top with a dollop of yogurt, a sprinkle of red pepper flakes, and fresh parsley.
- Serve hot, over rice or with a hunk of crusty bread or naan for dunking.
Notes
*If you do not have a high speed blender such as a Vitamix, you will want to boil your cashews for 10 minutes or soak them overnight.
Nutrition
Serving 1servingCalories 291kcalCarbohydrates 36gProtein 17gFat 11gSaturated Fat 3gPolyunsaturated Fat 3gMonounsaturated Fat 4gSodium 579mgPotassium 956mgFiber 11gSugar 6gVitamin A 4723IUVitamin C 111mgCalcium 95mgIron 6mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
10 Responses
Perfection! I added some halved sun gold tomatoes to the sautéed garlic etc and I used 2 cans of beans and had ample delicious sauce. Threw the whole bag of spinach in. Rave reviews from diners. Another winner!
Perfection! I added some halved sun gold tomatoes to the sautéed garlic etc and I used 2 cans of beans and had ample delicious sauce. Threw the whole bag of spinach in. Rave reviews from diners. Another winner!
Hey Stacy! Thanks for sharing your experience with this recipe and the modifications you made. I am so pleased to read that you made it all your ow! Appreciate you taking the time to rate and review!
Perfection! I added some halved sun gold tomatoes to the sautéed garlic etc and I used 2 cans of beans and had ample delicious sauce. Threw the whole bag of spinach in. Rave reviews from diners. Another winner!
Can you use a jar of roasted red peppers for this recipe?
Another banger recipe from you!! Delicious! And it was very easy. I took a shortcut w/jarred roasted red pepper to save time. My husband is usually underwhelmed by vegan recipes but for this he used the word “phenomenal!”
Thank you!!!
I truly loved this recipe! Perfect for a cold winter day. I found it very easy to make and full of flavour. Love all your work! Thank you!!!
Hey Anita! Thanks so much for taking the time to review this recipe. So happy you enjoyed this skillet recipe
Loved this recipe! It’s the perfect quick and easy, filling and delicious meal. I used jarred roasted red peppers and cannellini beans since that’s what I had in the pantry. Worked well and will be a staple for weeknight dinners!
Hey Sara! So happy that you enjyoed this recipe – you’re right that its totally perfect for weeknights 🙂 Thanks so much for taking the time to rate and review!