A Budget-Friendly, 1-Pot Dinner Perfect for Busy Weeknights!

Name: A Budget-Friendly, 1-Pot Dinner Perfect for Busy Weeknights!
Total time: 45 min
Ingredients: ⅓–½ cups + 1 cup White bean, cooked; ¼ cups Cashew; 2 tsp White miso; 2 tbsp Nutritional yeast; 4 tsp Lemon; 2 cups Vegetable broth; 2 tsp Olive oil; 4 cloves Garlic; 1 cup Onion, chopped; 2 tsp Tomato paste; 1 tsp Oregano, dried; ½ tsp Dill; ½ tsp Smoked paprika; ¼–½ tsp Black pepper; ¼ tsp Pepper flakes; ¾ cups Carrot, chopped; ½ cups Celery, chopped; ¾ cups Bell pepper, chopped; ¾–1 cup Sweet corn, roasted; ¾ cups Broccoli, chopped; ½ tsp Salt; Chili flake, flakes; Pesto

By Vegan Richa · 45 min

Ingredients

White bean · cooked⅓–½ cups + 1 cup
Cashew¼ cups
White miso2 tsp
Nutritional yeast2 tbsp
Lemon4 tsp
Vegetable broth2 cups
Olive oil2 tsp
Garlic4 cloves
Onion · chopped1 cup
Tomato paste2 tsp
Oregano · dried1 tsp
Dill½ tsp
Smoked paprika½ tsp
Black pepper¼–½ tsp
Pepper flakes¼ tsp
Carrot · chopped¾ cups
Celery · chopped½ cups
Bell pepper · chopped¾ cups
Sweet corn · roasted¾–1 cup
Broccoli · chopped¾ cups
Salt½ tsp
Chili flake · flakes
Pesto

Instructions

Blend the white beans, cashews or tofu, miso, lemon juice, lemon zest, nutritional yeast and stock until smooth. If using cashews, blend about a minute, rest 5 minutes, then blend again until completely smooth. Set aside.
Roast the corn, if using: char corn cobs over a grill or gas flame until the kernels are mostly blackened, then cut off the kernels. For frozen corn, roast in a skillet with 1 teaspoon oil for 4 to 5 minutes until golden.
Chop the vegetables into similar-sized pieces. Heat olive oil in a large saucepan over medium heat. Add garlic and sauté about 10 seconds, then add onion and a good pinch of salt and cook until translucent.
Stir in tomato paste, herbs, spices and a splash of stock. Cook about 30 seconds.
Add carrots and celery with a pinch of salt, cover and cook 3 to 4 minutes. Add bell pepper, cover and cook another 3 to 4 minutes until the vegetables soften.
Add the roasted corn, white beans, broccoli, salt and the bean purée. Rinse the blender with stock and add that too. Stir, partially cover and cook 8 to 10 minutes, until thick and creamy.
Taste and adjust with salt or lemon juice. If too thick, add a splash of stock. Serve as desired.

Summarized from Vegan Richa's video. Watch it for the details.

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Garlic Onion Lemon Carrot Bell pepper Celery Tomato paste Cashew

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