Roasted Sprouts with Smashed White Beans (Vegan)
This dish is a real 'winter warmer' with it's roasted, seasonal flavours and creamy mashed beans which offer a hug from the inside out.
Full of flavour and texture, I guarantee you will feel totally satisfied without the need for any meat or fish. However, if you wanted to make this go a little further, you could cook a couple of pork chops or lamb steaks and this would easily serve four.
Roasted Sprouts with Smashed White Beans (Vegan)
Serves 2
oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 pinch chilli flakes
2 tsp dried oregano
1 x 400g tin butter beans, drained
200ml vegetable stock
1 red onion, cut into wedges
250g sprouts, bottom removed and then halved
1 tbsp mixed seeds
½ lemon, juice only
sea salt and freshly ground black pepper
Heat the oven to 200C. Put a heavy based pan over a medium-high heat with a good glug of oil. Add the sliced onion and the garlic together with the chilli flakes and oregano. Add a good pinch of salt and pepper and then cook, stirring regularly, until the onion is soft and golden around the edges.
Add the beans, stir well and cook for 5-6 minutes. Then add the stock and bring to a simmer. Simmer for 8-10 minutes then mash with a potato masher or lightly blend with a stick blender. Squeeze in the lemon juice and then keep warm.
Meanwhile, put the red onion wedges in a small roasting tin with a good drizzle of oil and some salt and pepper. Roast in the preheated oven for 10 minutes, turning halfway through. Add the sprouts to the tin, season again and sprinkle over the seeds. Drizzle with a little more oil and roast for 10-15 minutes until lightly charred.
To serve, divide the smashed beans between bowls and then top with the roasted sprout mixture.
Full of flavour and texture, I guarantee you will feel totally satisfied without the need for any meat or fish. However, if you wanted to make this go a little further, you could cook a couple of pork chops or lamb steaks and this would easily serve four.
Roasted Sprouts with Smashed White Beans (Vegan)
Serves 2
oil
1 onion, thinly sliced
2 garlic cloves, finely chopped
1 pinch chilli flakes
2 tsp dried oregano
1 x 400g tin butter beans, drained
200ml vegetable stock
1 red onion, cut into wedges
250g sprouts, bottom removed and then halved
1 tbsp mixed seeds
½ lemon, juice only
sea salt and freshly ground black pepper
Heat the oven to 200C. Put a heavy based pan over a medium-high heat with a good glug of oil. Add the sliced onion and the garlic together with the chilli flakes and oregano. Add a good pinch of salt and pepper and then cook, stirring regularly, until the onion is soft and golden around the edges.
Add the beans, stir well and cook for 5-6 minutes. Then add the stock and bring to a simmer. Simmer for 8-10 minutes then mash with a potato masher or lightly blend with a stick blender. Squeeze in the lemon juice and then keep warm.
Meanwhile, put the red onion wedges in a small roasting tin with a good drizzle of oil and some salt and pepper. Roast in the preheated oven for 10 minutes, turning halfway through. Add the sprouts to the tin, season again and sprinkle over the seeds. Drizzle with a little more oil and roast for 10-15 minutes until lightly charred.
To serve, divide the smashed beans between bowls and then top with the roasted sprout mixture.
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