Name: Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 Tablespoons vegan butter; 1 large shallot peeled & finely diced; 4 cloves garlic minced; ⅓ cup sun-dried tomatoes marinated in oil & chopped; 1 Tablespoon tomato paste; ¼ teaspoon dried oregano; ¼ teaspoon dried thyme; ¼ teaspoon chili flakes; 15 ounces canned butter beans with liquid; 2 Tablespoons coconut cream; 1 Tablespoon nutritional yeast; ½ Tablespoon lemon juice; 2 Tablespoons chopped fresh basil; Salt & pepper to taste

Jump to Recipe· 4.5 from 42 reviews

If you’re looking to cozy up with a dish that’s both comforting and bursting with flavor, you have to try my Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe. This recipe has quickly become one of my favorites for busy weeknights when I want something hearty but fuss-free. The creamy butter beans pair amazingly well with the tangy, rich sun-dried tomato sauce—trust me, you’ll be hooked after the first bite!

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Why This Recipe Works

Creamy Texture: Using the canning liquid from butter beans and a splash of coconut cream creates a dreamy, velvety sauce without needing any dairy.
Flavor Depth: Sun-dried tomatoes marinated in oil bring a tangy sweetness, while the tomato paste and fresh herbs add layers of richness.
Quick & Simple: This recipe comes together in about 30 minutes with simple pantry staples—perfect for when you want something delicious with minimal fuss.
Versatile Comfort Food: It’s hearty enough to satisfy a crowd or cozy for two, and it pairs beautifully with so many sides.

Vegan Butter Beans in Sun-Dried Tomato Sauce, vegan bean recipes, plant-based comfort food, easy vegan dinner ideas, dairy-free bean dishes - The image shows a white pan filled with a rich, orange-brown stew with large white beans and pieces of green leafy herbs spread throughout. There are bits of red tomato and finely chopped onions mixed in, adding texture and color. A woman's left hand is holding a small piece of toasted bread inside the pan, while her right hand uses a spoon to scoop some beans and stew onto the bread. The background surface is a wooden texture with a green cloth partially visible in the top left corner. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe brings something special to the table—whether it’s the garlic and shallots for that aromatic base or the fresh basil that adds a lovely brightness at the end. Here’s a quick rundown of why I pick each one and a few shopping tips to help you avoid any surprises.

Vegan Butter Beans in Sun-Dried Tomato Sauce, vegan bean recipes, plant-based comfort food, easy vegan dinner ideas, dairy-free bean dishes - Flat lay of vegan butter in a small white ceramic bowl, a large shallot unpeeled beside finely diced shallot pieces on a white ceramic plate, four whole cloves of garlic with some minced garlic in a small white bowl, a small white bowl filled with chopped sun-dried tomatoes glistening with oil, a small white bowl with smooth red tomato paste, dried oregano, dried thyme, and chili flakes each in their own small white ceramic bowls, whole fresh butter beans scattered next to a small white bowl containing creamy coconut cream, a small white bowl with golden nutritional yeast flakes, a lemon cut in half showing bright yellow flesh alongside fresh green basil sprigs on a simple white ceramic plate, arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vegan butter: Provides that rich, buttery flavor without dairy; it helps build the sauce’s silky mouthfeel.
Shallot: Milder and sweeter than onions, they sauté up perfectly to form a flavorful foundation.
Garlic: Adds classic savory depth; I always recommend freshly minced or pressed garlic for the best punch.
Sun-dried tomatoes (in oil): Their intense, concentrated flavor is loaded into this sauce—don’t substitute with dry ones unless you rehydrate!
Tomato paste: Boosts umami and thickens the sauce, balancing the flavors beautifully.
Dried oregano & thyme: Classic Mediterranean herbs that marry well with tomatoes and butter beans.
Chili flakes: A hint of heat wakes up the dish without overpowering it.
Butter beans (with liquid): Creamy and hearty, the cooking liquid is key to maintaining that luscious consistency.
Coconut cream: Adds a subtle sweetness and richness while keeping the dish vegan.
Nutritional yeast: A secret weapon for cheesy, savory notes without dairy.
Lemon juice: Brightens and balances the creaminess making every bite fresh and vibrant.
Fresh basil: Finishing herb that adds fragrant freshness to tie it all together.
Salt & pepper: Essential seasoning to bring out all these beautiful flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

This Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe is super flexible. I love to mix it up depending on my mood or what I have in the pantry. Don’t be shy about making it your own—you’ll enjoy the process (and the results!) even more that way.

Add a smoky twist: Once, I stirred in a bit of smoked paprika and swapped chili flakes for chipotle powder—it gave the sauce a warm, smoky kick that was unforgettable.
Herb swaps: If you don’t have thyme or oregano, fresh rosemary or marjoram work great. Just reduce the amount since they’re stronger herbs.
Make it spicy: Dial up the chili flakes or toss in a diced jalapeño if you’re craving heat.
Bulk it up: Stir in some sautéed kale, spinach, or mushrooms for extra veggies and texture.

Step-by-Step: How I Make Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe

Step 1: Prep Your Aromatics and Sun-Dried Tomatoes

The first time I made this, slow prepping saved me from a rushed mess. Finely dice your shallots, mince your garlic—if you have a garlic press, absolutely use it! It’s a game-changer for getting that evenly minced texture that blends seamlessly into the sauce. Chop your oil-marinated sun-dried tomatoes finely too, so every spoonful gets a burst of that intense tomato flavor.

Step 2: Sauté Shallots and Garlic in Vegan Butter

Melt 2 tablespoons of vegan butter over medium heat in a large pot or deep skillet. Once melted and starting to sizzle, toss in the shallots and garlic. Keep stirring for about 2-3 minutes until soft and fragrant—this step builds the flavorful base for the sauce, so don’t rush it.

Step 3: Build the Sauce with Sun-Dried Tomatoes and Spices

Next, stir in your chopped sun-dried tomatoes, tomato paste, oregano, thyme, and chili flakes. Let it sauté for another minute so all those flavors start marrying together—your kitchen will start smelling incredible. This layering is key to that richly flavored sauce everyone will be asking about.

Step 4: Add Butter Beans with Their Liquid and Creamy Elements

Now, the magic moment: pour in the can of butter beans, including the liquid—don’t strain it! That liquid is pure creamy gold, making the sauce luxuriously smooth. Stir in coconut cream, nutritional yeast, and lemon juice. Bring everything up to a gentle simmer and let it cook for about 5 minutes. This reduction step thickens the sauce and lets the beans soak up all those flavors.

Step 5: Finish with Fresh Basil and Seasoning

Once the sauce has thickened to your liking (I aim for a luscious, creamy consistency), stir in the chopped fresh basil and season generously with salt and pepper. Taste as you go here—this step makes the difference between good and absolutely crave-worthy.

Step 6: Serve Warm and Enjoy

I like to serve mine straight from the pot with a big slice of toasted rustic bread to soak up every bit of sauce. The first time I tried dipping in crusty bread, I swear I could’ve eaten the whole pot myself!

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Pro Tips for Making Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe

Keep the Can Liquid: Including the butter beans’ canned liquid creates a silkier sauce—don’t skip this step!
Use Oil-Marinated Sun-Dried Tomatoes: They pack more flavor and soften as they cook, unlike dry ones that need soaking.
Don’t Rush Sautéing: Let your aromatics gently cook until fragrant and soft—it’s where the flavor magic begins.
Taste and Adjust Seasoning: After adding basil and salt & pepper, always taste before serving to make sure the balance suits your palate.

How to Serve Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe

Garnishes

I love topping this dish with extra chopped fresh basil or even some finely sliced green onions for a mild bite and pop of color. Sometimes I sprinkle a little extra nutritional yeast on top to amp up the cheesy vibe. A drizzle of good quality olive oil right before serving also never disappoints.

Side Dishes

Toast is my go-to side since it’s perfect for scooping. But this also pairs beautifully with a crisp green salad to lighten things up. For a heartier meal, I’ve served it alongside roasted veggies or quinoa—both soak up the sauce wonderfully.

Creative Ways to Present

For a special dinner, I’ve plated the butter beans over creamy polenta with a sprinkle of toasted pine nuts and microgreens on top—hello, wow factor! You can also serve it in individual bowls with a wedge of lemon on the side for guests to add some zing.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for 3-4 days. I always make sure the sauce has cooled completely before sealing it up to keep that fresh flavor intact.

Freezing

You can freeze this dish for up to a month. Just portion it out into freezer-safe containers or bags, leaving a bit of space for expansion. Thaw in the fridge overnight before reheating for the best texture and taste.

Reheating

I reheat leftovers gently on the stove over low heat, adding a splash of water or plant milk if it looks too thick. Microwaving works too—just cover and heat in short bursts stirring in between to keep the sauce creamy and avoid drying out.

FAQs

Can I use dried butter beans instead of canned?

Absolutely! If you use dried butter beans, soak them overnight and cook them until tender before starting the recipe. Just add a bit of reserved cooking liquid in place of the can liquid to keep that creamy texture.
Is this recipe gluten-free?

Yes! All ingredients in this Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe are naturally gluten-free, making it safe for those avoiding gluten.
What can I substitute for vegan butter?

You can use olive oil or another plant-based oil, but vegan butter adds a nice richness and depth that’s worth trying if possible.

Final Thoughts

I can’t say enough good things about this Vegan Butter Beans in Sun-Dried Tomato Sauce Recipe. It has that perfect balance of cozy comfort and vibrant flavor that lifts my spirits on a chilly evening. Plus, it’s easy enough to whip up whether you’re cooking for yourself or sharing with friends. I hope you try it out soon and make it your own little kitchen favorite—it’s definitely earned a spot in mine!