Begin by preparing any accompaniments you may be having, such as beginning your rice or veggie prep.
Heat the olive oil or veggie stock in your pan over a medium heat for a few minutes.Turn the heat to low.Sauté the shallots for 8 minutes, stirring frequently.
Add the garlic and mix.Cook for 3 minutes.Add a little splash of veggie stock if necessary to avoid sticking to the pan. If you've used oil also add a splash of water if required.
Tip in the flour. Mix well.
Slowly add the veggie stock, mixing well after each addition to prevent lumps.
Add the plant milk and whisk through.
Add the butterbeans.
Bring the sauce to a simmer and cook for about 5 minutes.The sauce will thicken up.Give it a stir a few times to make sure the sauce is not sticking.
The sauce may look split and this can happen depending on the brand and type of plant milk used but don't worry as when the plant cream is added and the sauce is off the heat it will come together.
Remove the pan from the heat.Mix 1 tsp of white miso, 3 tbsp of soya cream, and 1 tbsp of white wine vinegar into the sauce.Ensure the miso has been mixed thoroughly as clumps of miso taste a bit strong!
Taste the sauce and add salt and pepper to taste.
Sprinkle paprika over the dish and scatter chopped chives or parsley.Add extra paprika and herbs to each served dish.
Leftover butterbeans supreme can be stored in the fridge in a covered container for up to 3 days. Reheat until piping hot before consuming. Although I have enjoyed a spoonful or two of chilled butterbean supreme straight from the fridge when I was peckish and the flavours were amazing chilled!
Not a fan of butterbeans? Simply sub these out for your favourite bean, or some chopped mushrooms, asparagus, chopped cauliflower florets. Tofu cubes or vegan meat alternatives would also be tasty.
Don't have any white miso paste? Sub out for a teaspoon of Dijon mustard.
Also try replacing the white wine vinegar for lemon juice if necessary.