Dice the shallot finely. Heat up some olive oil in a pan, add the shallot, a pinch of salt and let it cook 5-8 minutes.

In the meantime drain the cannellini beans, but don't rinse them and keep some of the liquid for later.

Once the shallot is browned, add the cannellini, nutritional yeast, miso paste mixed with some water to dilute it and some more water. Let it cook until reduced and creamy.

For the toppings I simply sautéed some asparagus and peas with some olive oil in a pan and garnished with some sesame seeds.

To serve, spread the beans mixture on a plate, top with the vegetables, a drizzle of olive oil and serve with crusty bread.