Name: Roasted Red Pepper Sauce Butterbeans with Broccolini (Vegan)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 300-350g broccolini (tenderstem); 2 tbsp olive oil; Salt and pepper; 300g silken tofu; 150g roasted red peppers, from a jar (drained); 40g sun-dried tomatoes, from a jar (drained); 2 garlic cloves, peeled; 2 tsp white miso paste; 1 lemon, juiced; 2 tbsp hulled hemp seeds; 1 tsp hot smoked paprika; 120g roasted red peppers, from a jar (drained); 2 tins butterbeans (2 x400g tin, 480g beans once drained); 4 tbsp dairy-free yoghurt; 4 tbsp toasted pine nuts or sunflower seeds; Chilli flakes, black pepper, fresh basil, sliced spring onions; Bread/toast or wholegrains

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These Roasted Red Pepper Sauce Butterbeans with Broccolini are saucy, creamy and packed with protein from silken tofu and butterbeans. This recipe is ready in 25 minutes with lots of flavour, and is naturally plant-based, gluten-free and high in fibre.

I just love a good bean-y bowl recipe, especially one that is ready in less than 30 minutes, so this new recipe ticks all the boxes. It’s safe to say it’s become anew favourite, seeing as one of my new favourite ways to make creamy sauces is using silken tofu. I promise you won’t notice the flavour in the sauce, and it adds so much creaminess as well as lots of protein. With the sun-dried tomatoes and roasted red peppers, this sauce tastes like the Mediterranean. It’s a little bit tang, rich and super smooth and is ideal for stirring into beans.

Close up of Roasted Red Pepper Sauce Butterbeans with Broccolini — Roasted Red Pepper Sauce Butterbeans with Broccolini

You could also use the sauce for:

Stirring into pasta
As a salad dressing
With chickpeas or other beans
As a pasta bake sauce

A saucepan of Roasted Red Pepper Sauce Butterbeans — A pan of roasted broccolini

Why will I love this recipe?

These butterbeans are amazing:

Saucy, creamy and super smooth
Packed with Mediterranean flavour
Rich and peppery with a smoked paprika richness
Umami and savoury
Tangy and lemony
Full of fibre and protein from beans and tofu
Great for the gut
Contains 12 different plant points
A host of plant-based goodness
Naturally dairy-free, egg-free and gluten-free
Nut-free and nutritious
Ideal for meal prep
Ready in less than 30 minutes
Perfect for freezing
Delicious the next day
Ideal for busy weeknights
Minimal efforts and maximum flavour
Also delicious with pasta, wholegrains like buckwheat or quinoa

If you already love the sound of this sauce, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

A saucepan of Roasted Red Pepper Sauce Butterbeans with Broccolini — Roasted Red Pepper Sauce Butterbeans with Broccolini

A bowl of Roasted Red Pepper Sauce Butterbeans with Broccolini — Roasted Red Pepper Sauce Butterbeans with Broccolini

What ingredients do I need?

You can see the ingredients with weights in the recipe card below, and see my favourite and recommended predicts in the “shop the recipe” section.

For the roasted broccolini:

Broccolini: also known as tenderstem broccoli, or you can use regular broccoli, too.
Olive oil: or your preferred oil for roasting.
Salt and pepper: to season.

As for the sauce:

Silken tofu: this makes the sauce super creamy and smooth while adding lots of protein.
Roasted red peppers: slightly tangy, charred and delicious, these are the star of the show. They come in oil, simply drain away any excess before adding to the blender.
Sun-dried tomatoes: these add a Mediterranean richness to the sauce as well as some colour.
Garlic: for flavour.
White miso paste: this adds umami richness and enhances the savoury flavour, as well as being fermented and great for the gut.
Lemon: for tang.
Hulled hemp seeds: these add fibre and healthy fats.
Hot smoked paprika: for some rich flavour and heat.

A pan of Roasted Red Pepper Sauce Butterbeans with Broccolini with bread — Roasted Red Pepper Sauce Butterbeans with Broccolini

Finally for the pan:

Roasted red peppers: as above, sliced up.
Butterbeans: I use the Bold Bean Co queen butterbeans which are so plump and juicy and work perfectly. You can also try this recipe with chickpeas or cannellini beans, too. Drain the beans but keep their liquid in case you want to add some to the pan to make a runnier sauce.

To serve these butterbeans, I like toa dd some swirls of dairy-free yoghurt, extra black pepper, as well as chilli flakes and fresh basil. Mop up the sauce with toasted sourdough or wholegrains like wholewheat pasta, buckwheat, quinoa or rice.

Bowls of Roasted Red Pepper Sauce Butterbeans with Broccolini — Roasted Red Pepper Sauce Butterbeans with Broccolini

Are these beans gluten-free and nut-free?

These are naturally gluten-free, as long as your bread or other wholegrains do not contain gluten. To keep these nut-free, swap the pine nuts on top for sunflower seeds and check that your dairy-free yoghurt is not made from nuts.

How do I make them?

These are ready in a few steps:

Roast the broccolini on a tray with olive oil, salt and pepper: until crispy and charred.
Add the sauce ingredients to a blender: and blend until smooth.
Heat the pan with roasted red peppers, butterbeans and the sauce: and warm through for 10 minutes.
Spoon the saucy beans into bowls: and top with soe yoghurt, the broccolini and extras.

How long will they last?

These beans will keep for 2-3 days in the fridge in a sealed container or for 1 month in the freezer. Allow them to defrost before warming back up in a saucepan for 5 minutes.

What other recipes can I try?

For more 30-mintue meals, how about: