Adapted recipe by Alexas Weibel for The New York Times

INGREDIENTS:
Yield: 4 servings

6 tablespoons olive oil

⅔ cup panko bread crumbs

Salt and black pepper

1 medium yellow onion, minced

4 garlic cloves, minced

½ teaspoon crushed red pepper

⅓ cup tomato paste

2 (14-ounce) cans cannellini beans, rinsed

1 can coconut cream

1 teaspoon whole grain mustard

1 tablespoon plus 1 teaspoon of nutritional yeast

1 teaspoon paprika

½ cup chopped jarred sun-dried tomatoes in oil

1 – 2 tablespoons of sundried tomato’s oil

4 (packed) cups/3 ounces baby arugula

2 teaspoons finely grated lemon zest plus 4 teaspoons juice (from 1 lemon)

Toasted bread (optional), for serving

PREPARATION:

Step 1
In a medium skillet, heat 2 tablespoons olive oil over medium. Stir in the panko, season with salt and pepper, and cook, stirring frequently and shaking the pan, until toasted and golden, about 3 minutes. Transfer seasoned panko to a paper-towel lined plate, then wipe out the skillet. Add 1 teaspoon of nutritional yeast and 1 teaspoon paprika to toasted panko.

Step 2
Add another 2 tablespoons olive oil to the skillet and heat over medium. Add the onion, garlic and crushed red pepper, season with salt and pepper, and cook, stirring frequently, until softened, about 4 minutes.

Step 3
Add the tomato paste and stir until darkened and mixture is combined, about 3 minutes.

Step 4
Stir in beans, coconut cream, and sun-dried tomatoes, and simmer, stirring occasionally, until flavors meld, about 5 minutes. Stir in 1 teaspoon of whole grain mustard and 1 tablespoon of nutritional yeast, and then season to taste with salt and pepper.

Step 5
In a medium bowl, toss the arugula with the seasoned panko, lemon zest and juice, plus 1- 2 tablespoons of sundried tomato oil; season with salt and pepper. Pile the greens at the center of the bean mixture. Serve with toasted bread, if desired.