Vegan White Bean and Mushroom Eintopf
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Ingredients
- 2 butter beans
- 300 g mushrooms
- 2 carrots
- 1 leek
- 800 ml vegetable stock
- 2 bay leaves
- 10 g fresh parsley
Nutrition (per serving)
- Calories
- 246 kcal
- Protein
- 16 g
- Carbohydrate
- 32.7 g
- of which sugars
- 6.6 g
- Fat
- 1.7 g
- of which saturates
- 0.4 g
- Fibre
- 12.8 g
- Salt
- 2.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced leek and diced carrots in a splash of oil for 5 minutes until softened.
- 2
Add the sliced mushrooms and fry for 5 minutes more until they release their liquid and start to brown.
- 3
Add the drained butter beans, bay leaves and vegetable stock, bring to a simmer and cook for 15 minutes.
- 4
Lightly mash some of the butter beans against the side of the pan to thicken the broth, then remove the bay leaves.
- 5
Scatter over the chopped parsley and serve.
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