1 T. olive oil1 small onion, chopped 1 can cannellini beans, drained and well-rinsed 1 head of broccoli, cut into bite-size pieces 3/4 batch vegan arugula pesto (see recipe below) 1 tomato, seeded and chopped 1/2 t. salt (or to taste)
Heat the olive oil in skillet over medium-high heat. Add the onions and cook until softened (about 5 minutes). Add the beans. Cook until beans and onions begin to caramelize just a bit. Add the broccoli. Cook, stirring constantly, for about 2 more minutes. Add the pesto, tomato, and salt. Stir to coat. Cover the skillet and allow to rest a few minutes to let the broccoli steam. Serve garnished with additional basil if desired.
Vegan Arugula Pesto
1 clove garlic 1/3 cup raw cashews 2 packed T. chopped fresh basil 2.5 ounces baby arugula 2 T. nutritional yeast 3 T. olive oil 1 T. lemon juice
Place the garlic clove in the bowl of a food processor and pulse until minced. Add the cashews. Pulse until chopped. Add the remaining ingredients and pulse until well-blended. (People’s preferences vary on how blended they like their pesto. I like the nuts to still be a bit nutty. It’s up to you. Go with what feels right. If you like your pesto salty, you can add some salt. I found I prefer to add salt when I incorporate it into the finished dish, as I have more control that way.)