Ingredients
1 teaspoon oil or ¼ cup veggie broth
1 cup small diced carrots
Pinch sea salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 (15-ounce) can cannellini beans, drained and rinsed
2 tablespoons PlantFusion Unflavored
3 tablespoons tomato paste
2 tablespoons apple cider vinegar
2 tablespoons water, or more as needed
1 teaspoon tahini
Sea salt and black pepper, to taste
Parm Topping
1/3 cup raw walnuts
1 tablespoon PlantFusion Unflavored
2 tablespoons nutritional yeast
Pinch sea salt
Directions:
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Recipe created by Christy Morgan, The Blissful & Fit Chef Photos by Kate Lewis |