Beanotto

A really easy-to-make vegan supper dish, packed with protein. This recipe features in Alli Godbold’s Feed Your Health 2 cookbook.

Ingredients

extra virgin olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

100g sliced mushrooms (oyster mushrooms work well)

120ml dry white wine

250g spinach, chopped

1 can cannellini beans

120ml stock made with Marigold bouillon

1 Tbsp nutritional yeast flakes

grated zest and juice of half a lemon

handful of thyme leaves

sea salt and freshly ground black pepper

Method

Saute the onion and garlic in a little olive oil until softened.

Add the mushrooms and stir in the wine and spinach and simmer until the spinach has wilted.

Add the beans and stock and continue to simmer for a few more minutes. Add the nutritional yeast flakes, lemon juice and thyme. Season and serve sprinkled with a little lemon zest.