Hi friends!
This recipe has been on my weekly rotation lately because it comes together in less than 30 minutes and it is soooo flavorful, warm, and hearty. Sweet, creamy, smoky… ugh. It has it all. It’s both vegan and gluten-free, as long as you serve it with a side of GF bread or tortillas (like I did). If you are not avoiding gluten, then use whatever you love to sop up all the goodness.
To make this one creamy, I use cashew cream (blended cashews + warm water) but you can use canned coconut milk if you prefer a nut-free version.
The gluten-free wraps that I use are GF Mission tortillas and I simply tear them up and put in the air-fryer for 5 minutes, or until crisp.
Recipe
You will need:
- 3 cloves of garlic, minced
- 1/4 cup red onion, diced
- 1/4 cup tomato paste
- 1 tsp smoked paprika
- 1/2 cup vegetable stock (or water)
- 1/4 cup cashew cream
- 1 can cannellini white beans
- Salt and pepper, to taste
- Handful of spinach
- GF tortilla or bread to serve
To make:
- To your pan add garlic, onion, and a splash of water over medium heat and cook until softened.
- Add tomato paste and smoked paprika and stir until everything is coated.
- Add vegetable stock to deglaze the pan and then stir in your cashew cream and beans. Allow to simmer for about 5-10 minutes.
- Add salt and pepper and a handful of spinach – let it wilt before serving.
