Creamy white beans with spinach and artichokes

• 45 ml (3 tbsp.) neutral oil
• 2 Fresh Attitude Dry Shallots, finely chopped
• 3 garlic cloves, minced
• pinch of salt
• 30 ml (2 tbsp.) all-purpose flour
• 1 pinch nutmeg
• 5 ml (1 tsp.) Dijon mustard
• 1 can 340 ml (approx. 1.5 cups) marinated artichoke hearts, drained and chopped
• 250 ml (1 cup) vegetable broth
• 2 cans (540 ml each) white beans, drained
• 30 ml (2 tbsp.) nutritional yeast flakes
• 500 ml (2 cups) chopped Fresh Attitude baby spinach
• 250 ml (1 cup) unsweetened plain soy or oat beverage
• 15 ml (1 tbsp.) olive oil (or more, to taste)
• Salt and pepper, to taste
• 1 lemon, zest removed, then cut into thin slices
• Hot pepper flakes (optional)
• Slices of farmhouse bread, toasted

1. Heat the oil in a large frying pan or Dutch oven over medium heat. Add shallots, garlic and a pinch of salt and sauté for 1 minute.

2. Add flour and a pinch of nutmeg and sauté for 3 minutes, stirring regularly.

3. Add the Dijon mustard, artichoke hearts and vegetable stock and stir, scraping the bottom of the pan, until the liquid has thickened.

4. Add the white beans and nutritional yeast flakes. Stir, cover and simmer for 5 minutes.

5. Remove lid. Add baby spinach and stir to incorporate. Add soy beverage and olive oil and mix well. Heat for 1 to 2 minutes. Taste, then add salt and pepper to taste.

6. Add lemon zest and thin lemon slices. Add a drizzle of olive oil and hot pepper flakes (optional).

7. Serve with toasted bread.

By adding more vegetable broth, you can turn this dish into a soup!

A recipe by Loounie Cuisine.