Creamy Garlicky Courgette and Butterbean Bowl

Ingredients

• 2 courgettes (large, cut in half and then into wonky triangles)
• 9 garlic (8-10 cloves, peeled)
• 5 tbsp extra virgin olive oil (good quality)
• salt (to taste)
• black pepper (to taste)
• 800 g butterbeans (2 x 400g tins, pre-cooked organic, including their stock (aquafaba))
• 1 cup cashews (soaked; can substitute with sunflower seeds)
• 3 tbsp nutritional yeast (nooch)
• 1 lemon juice (juice of one lemon)
• 0.5 tsp salt (for cashew cream)
• ground black pepper (for cashew cream)
• 2 garlic (for cashew cream)
• 70 ml water (around 60-80ml for blending consistency)
• 1 slice bread (for breadcrumbs)
• 1 handful almonds (for breadcrumbs)
• olive oil (for frying breadcrumbs)
• garlic powder (for breadcrumbs)
• fresh basil (to serve)
• lemon zest (to serve)

Steps

1. 1

   Preheat your oven to 160°C (320°F) using the fan setting.

2. 2

   Chop the courgettes into halves and then into "wonky triangles." Peel the 8-10 garlic cloves.

3. 3

   Place the courgettes and garlic cloves into an ovenproof dish that has a matching lid. Add 5 tablespoons of extra virgin olive oil, salt, and pepper.

4. 4

   Toss the ingredients to coat, then assemble the courgettes so the fleshy side is facing down in the dish.

5. 5

   Cover with the lid and slow cook in the oven for 35-40 minutes.

6. 6

   Remove the lid and continue cooking for another 10-15 minutes until the courgettes are slightly browning on top.

7. 7

   While the courgettes roast, prepare the cashew cream by blending 1 cup of soaked cashews (or sunflower seeds), 3 tablespoons of nutritional yeast, the juice of one lemon, 1/2 teaspoon salt, ground black pepper, 2 garlic cloves, and 60-80ml of water until smooth.

8. 8

   Prepare the nutty breadcrumbs: Whiz one slice of bread and a handful of almonds in a blender. Fry the mixture in olive oil with a pinch of salt and garlic powder until crispy. Let the crumbs rest on a plate lined with kitchen roll.

9. 9

   Remove the dish from the oven and squish the courgettes and softened garlic down with a fork. If there is excess oil, you can drain some and reserve it for garnish.

10. 10

    Add the two tins of butterbeans along with their liquid (stock) and 2 tablespoons of the prepared cashew cream to the dish.

11. 11

    Gently stir everything together. The residual heat from the roasted vegetables is sufficient; there is no need to heat further.

12. 12

    Top the bowl with the nutty breadcrumb mix, fresh basil, and lemon zest before serving.

Notes

You can substitute sunflower seeds for cashews if you have a nut allergy. The 'stock' in the butterbean tin is aquafaba and adds significant creaminess to the sauce. The slow roasting method at a lower temperature is key to caramelizing the courgettes without burning them.

Nutrition per serving

• main
• vegan
• vegetarian
• dairy-free
• slow-cooked
• summer recipes
• plant-based
• high-protein