I was on a massive health kick this summer. Where I tended to struggle without just eating the same overnight oats again and again was breakfast. I love a shakshuka, so I thought it was time to add in another slightly slower (more brunch-appropriate) recipe to my breakfast repertoire.
Vegan Pesto Beans on Sourdough Toast
Ingredients:
3 1/2 cups of spinach
1 bunch of basil
1 fresh green chili
2 tablespoons of olive oil
1/2 teaspoon of chili flakes
4 cloves of garlic, peeled
1 lemon
1 white onion , diced
coconut oil
2 tins of cannellini beans
1 tin of butter beans
nutritional yeast
salt
pepper
sourdough bread, sliced
Directions:
Drain all your beans. In a large pan, heat up a dollop of coconut oil. Cook your white onion until soft. Then add in all your beans. Cook over a gentle heat for about 15 minutes, stirring frequently so they don’t burn.
Add your basil, spinach, olive oil, chili (fresh and dried), garlic and the juice of 1 lemon to a blender. Blend it until smooth. Turn your pan down to a low heat and add your pesto to the beans. Heat until warm.
Toast your bread. Then top your bread with your pesto beans. Sprinkle with nutritional yeast, salt and pepper.
If you are not vegan, add a poached egg on top.
Would you try Vegan Pesto Beans on Sourdough Toast?
If you enjoyed this post, you might also like:
Blueberry Muffins (vegan)
Sweetcorn Fritters
Vegan Cinnamon Rolls
Vegan Lemon Poppyseed Muffins
Homemade Granola Bars
Roasted Sweet Potatoes and Chickpeas with Lime Yogurt
Roasted Tomatoes with Baked Eggs
Vegan Leek and Tomato Tart
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