Vegetarian mains
Rebel Recipes - Creamy bean & mushroom bowl with roast veg
A recipe by Niki Webster, aka Rebel Recipes. We sent her a large veg and fruit box and asked her to make us some veg-centric recipes to bring some colour to your plate.
“This rainbow bowl contains 8 organic vegetables from my Riverford veg box and tastes amazing! A gorgeous creamy bean & mushroom bowl with colourful roast veg. The creamy dreamy sauce is made from tahini, soy, balsamic and a little coconut milk - YUM!”
Ingredients
For the roast veg
- 3 medium carrots, sliced
- 1 head broccoli
- 3 tomatoes sliced
- 3 potatoes, chopped
- olive oil
- 1 tbsp cumin seeds
For the creamy white beans:
- 1 onion, sliced finely
- 2 garlic cloves, sliced
- 200g mushrooms, sliced
- 1 jar white beans @boldbeanco
For the sauce:
- 3 tbsp runny tahini
- 2 tbsp tamari/soy
- 1 tbsp balsamic vinegar
- 6 tbsp coconut milk
- Salt and black pepper
For the harissa seeds:
- 4 tbsp sunflower seeds
- 1 tbsp harissa paste
- 3 tbsp olive oil
- cucumber pickles, sauerkraut or chutneys or your choosing to serve.
Method
main
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Step 1
Pre-heat your oven to 180°C/Gas 4
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Step 2
Add the vegetables to a roasting tray then toss to coat them in olive oil, salt & cumin seeds. Roast for approx 40 minutes, turn occasionally, until tender.
For the beans:
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Step 1
Fry the onions in a large frying pan or wok with the oil on medium for 5-minutes until soft.
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Step 2
Add the garlic and mushrooms and stir-fry for a further 3–4 minutes until just tender.
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Step 3
Mix the sauce ingredients in a bowl to combine, then add to the mushroom mix. Add the beans and mix well. Season to taste.
For the seeds:
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Step 1
Dry toast the seeds in a pan on a low heat. Add to a bowl, then mix in the harissa & olive oil. Season to taste.
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Step 2
To serve, divide the creamy beans between shallow bowls. Add some roasted veg and then finish with a generous spoonful of harissa seeds.
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Step 3
Serve with pickles of your choice.