Ⓥ Cannellini Piccata

INGREDIENTS:

• 3-15 oz cans Cannellini beans
• 4 cups of fresh spinach
• 2 tbsp butter
• 2 tbsp flour
• 8 cloves of garlic, minced
• 1 lemon, juiced
• 1 large shallot, diced
• 2 oz of capers in brine
• 1 & 1/2 cups of vegetable broth
• 2 tsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 cup shredded vegan parmesan cheese

METHOD:

• Melt vegan butter over medium-high heat in a pan. Add the shallot & garlic, sprinkle with salt & pepper & sauté for a few minutes.
• Add the flour, stir & let it cook for a minute.
• Add the vegetable broth, capers in brine, nutritional yeast, garlic powder, onion powder, salt & pepper & stir to combine.
• Bring to a boil, reduce heat & let it simmer for about 5 minutes.
• Add the rinsed, drained beans & fresh spinach, mix well while the spinach cooks & let it simmer for another 5-10 minutes on low-medium heat.
• Remove from heat, add the lemon juice & vegan parmesan cheese shreds, mix well and serve warm with rice. Enjoy!