Butterbean Gratin

Preheat oven to 375°F. In an 8x8 baking pan, add tomatoes, vegan butter, 1 sprig fresh oregano (do not pick off leaves) and a pinch of salt and pepper. Mince garlic, add to tomatoes, and sprinkle everything with 1 tbsp nutritional yeast. Bake tomatoes for 10 minutes, gently stir, and remove from the oven.

In a medium bowl, combine the gluten free panko breadcrumbs, Follow Your Heart vegan parmesan, remaining nutritional yeast, and 2 tsp olive oil. Finely chop the remaining oregano leaves and add them to the bowl along with a pinch of salt and pepper. Stir to combine.

Drain and rinse butter beans. Chop the swiss chard keeping the stems and the leaves separate. Place a large skillet over medium-high heat with 1 tsp olive oil. Once hot, add chard stems and cook until bright and tender, about 3 to 5 minutes. Add the chard leaves and cook for a minute. Add butter beans to the skillet, toss, and season with salt and pepper.

Set oven to broil on high. Remove oregano sprig from buttered tomatoes and top with butter bean chard mixture. Sprinkle with prepared breadcrumbs and broil until golden brown, about 3 to 5 minutes.

Trim the patty pan squash and dice. Return the large skillet to medium-high heat with 1 tsp olive oil. Once hot, add the squash and cook until just tender, about 4 to 6 minutes. Sprinkle with salt and pepper.

Divide butterbean gratin between two plates. Serve alongside patty pan squash.