This meal is perfect for using up all those vegetables in the bottom of the fridge! With Original inspiration from the '15 minute vegan' cookbook. (Excellent book and highly recommend!)
As with all recipes I amend and make my own to feed our family of 6!
What you need:
Glug of oil
2 tsp minced garlic
2 leeks chopped
2 celery sticks chopped
5 carrots chopped
450g chestnut mushrooms chopped
Generous amount of rainbow chard or spinach
Head of Broccoli inro florets
Tsp rosemary
Tsp thyme
6 tbsp red wine (vegan wine)
1 carton of Passata
Salt and pepper
Butter bean mash:
4 cans butter beans
Salt and pepper
Tsp garlic minced
Splash of oil.
Cook the leeks, celert, carrots and garlic in the oil for a few minutes, add the mushrooms, Broc, chard for another few minutes, add the herbs Passata and wine and then cover and simmer for 10 minutes. Season with salt and pepper.
Meanwhile in another saucepan gently fry off the garlic and add the beans. Cook for a minute or two and then mash, seasoning with Salt and pepper!
Serve and enjoy! Really quick, easy and great at using up those carrots etc that need using!
