Name: Roasted Mushrooms & Beans
Ingredients: 1 pt mushrooms, washed and left whole; 1 clove, crushed; 1 tbsp pan-toasted cumin seeds; ⅓ cup low salt soya sauce or coconut aminos (for soy free); 1 pinch cracked black pepper; ½ red bell pepper, sliced; ½ red onion, chopped; ½ cup canned, drained butter beans; 2 handfuls fresh baby spinach, washed; ½ cup vegetable stock, divided

CategoryMain Dishes

Yields1 Serving

1 pt mushrooms, washed and left whole

1 clove, crushed

1 tbsp pan-toasted cumin seeds

⅓ cup low salt soya sauce or coconut aminos (for soy free)

1 pinch cracked black pepper

½ red bell pepper, sliced

½ red onion, chopped

½ cup canned, drained butter beans

2 handfuls fresh baby spinach, washed

½ cup vegetable stock, divided

Preheat oven to 180C / 350F
Line a tray with parchment paper.
Take a medium bowl and prepare the easy marinade by mixing up 1/4 cup vegetable stock, the soy sauce, garlic and cumin and pepper.
Place mushrooms, onion and red bell pepper into this marinade and coat well.
Spread the vegetables onto the oven tray and place into preheated oven to roast.
After 10 minutes take them out and toss them through the marinade again [this prevents them from drying out]
Put vegetables back onto tray and roast them for another 10 minutes.
Take a non stick frypan, add the rest of the vegetable stock, the roasted vegetables, the drained butter beans, the handful of washed baby spinach and reheat everything on medium heat until the spinach has wilted.
Adjust the seasoning.

I topped this with some homemade 'Parmesan' style sprinkle [nutritional yeast flakes, cashew nuts, garlic powder all blitzed in a blender].

Enjoy this as a small meal or for a filling main meal, add green side vegetables and stir through some cooked quinoa.

Roasted mushrooms & butter beans

Ingredients