Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, savoury vegetables with white beans (vegan). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Savoury Vegetables with White Beans (Vegan) is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Savoury Vegetables with White Beans (Vegan) is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook savoury vegetables with white beans (vegan) using 11 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Savoury Vegetables with White Beans (Vegan):
- Prepare 1 Can White Beans
- Take 1 Red Onion
- Take 3 Cloves Garlic
- Make ready 5-6 Large Button Mushrooms
- Prepare 7-8 Piquante Peppers
- Get 5-6 Babycorns
- Get 6-7 Cherry Tomatoes
- Make ready Soy Sauce
- Get Balsamic Vinegar
- Make ready Herbs and Spices
- Make ready Olive Oil
Dice the onion into medium-thin rings, the babycorns and mushrooms into quarters, finely chop the garlic, and cut the cherry tomatoes into halves. Savoury Vegetables with White Beans (Vegan) step by step. Wash and drain the canned white beans. Obviously, if you have time to cook fresh white beans, that would be better.
Instructions to make Savoury Vegetables with White Beans (Vegan):
- Wash and drain the canned white beans. Obviously, if you have time to cook fresh white beans, that would be better. Dice the onion into medium-thin rings, the babycorns and mushrooms into quarters, finely chop the garlic, and cut the cherry tomatoes into halves. I used Piquante peppers from a jar, about 7-8 of them.
- Coat a frying pan with olive oil and heat it up. Add the sliced onion rings and garlic first and fry over medium-high heat until the onion softens up. Then, add the mushrooms and lower the heat slightly. Fry until the mushrooms shrink and turn slightly golden-yellow. For a nicer colour, add a dash of turmeric to the pan.
- Then, add the peppers, tomatoes and babycorns to the pan. Drizzle the ingredients with soy sauce and add a dash of balsamic vinegar. Add herbs and spices: black pepper, chives, parsley - all recommended, but any herb mix will do. Don't season with salt because the soy sauce is already salty enough! Cook over medium heat and stir, let it simmer for 3-5 minutes.
- Serve the mushrooms and vegetables over a "bed" of white beans and decorate with chives or another herb. Enjoy your meal! š
Wash and drain the canned white beans. Obviously, if you have time to cook fresh white beans, that would be better. Dice the onion into medium-thin rings, the babycorns and mushrooms into quarters, finely chop the garlic, and cut the cherry tomatoes into halves. Instructions Saute onion, garlic, and carrot in vegan butter in an uncovered pressure cooker (medium-high on the stove; use the simmer, saute, or brown function on an electric device). Add the cherry tomatoes, garlic, parsley, garlic powder, non-dairy milk, broth and lemon juice to the pan.
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