Lemon garlic butter beans

Method

1. 1
   Thinly slice the courgette and the onion and set aside. Peel and mince garlic cloves, and cut the peel off half of the lemon and slice into thin strips. Juice the lemon.
2. 2
   Toss zucchini in 1 tbsp olive oil, a pinch of salt and pepper. If using an air fryer, toss in the air fryer at 425F for 15-18 minutes, flipping a couple times to avoid burning. If using an oven, roast for 20 minutes at 400F, flipping halfway.
3. 3
   To a good non-stick frying pan on medium-low heat, add the olive oil and sliced onions, stirring often. Cook for 3-5 minutes until softened.
4. 4
   After a few minutes, add the minced garlic and lemon strips, continuing to stir often.
5. 5
   Drain and rinse two cans of butter beans, setting aside 2/3 cup for the sauce.
6. 6
   Turn the onions down to low while start on the sauce. To a blender, add about 1/3 of the sautéed onions and lemon from the pan, 2/3 cup of butter beans, tofu, nutritional yeast, salt, juice from the entire lemon and water. Blend until smooth and creamy.
7. 7
   Add the remaining butter beans to the pan with the remaining onions, and fry for 5-8 minutes. Then add the sauce from the blender and bring to a simmer.
8. 8
   Finely chop basil leaves. Toast and slice your baguette.
9. 9
   Remove from heat, dish up, top with the roasted zucchini and chopped basil and enjoy!