Name: Brothy Beans with Ricotta & Basil Oil
Prep time: 20 min
Cook time: 45 min
Yield: 4
Ingredients: 2 x tins of white beans, drained and rinsed; 200g onion, diced; 2 celery sticks, diced; 2 garlic cloves, minced; 30ml extra-virgin olive oil; 1 tsp thyme; 1 bay leaf; 900ml vegetable stock; Salt and pepper, to taste; Toasted bread, for dunking; FOR THE TOFU RICOTTA; 450g extra-firm tofu, drained; 1 tsp garlic powder; 1 tsp nutritional yeast; 3 tsp miso paste; 3 tsp tahini; 30g plant-based cream cheese; Juice of ½ a lemon; Salt and pepper, to taste; FOR THE BASIL OIL; A handful of fresh basil; 125ml extra-virgin olive oil; ½ a lemon, juiced; Salt and pepper, to taste

VMG Recipes