More and more of us are cutting out animal protein and products from our diets, or at the very least reducing them. Sticking to your resolve to eat a meat-free diet is going to be so much easier when your food is easy to prepare and exciting to eat, and preparing fresh and healthy food couldn’t get any easier than cooking everything together in one pot/pan. This recipe is from Vegan One-Pan, published by Ryland Peters & Small. Portabellini mushrooms have a really lovely, deliciously savoury flavour and are well worth seeking out, but at a pinch, you could use brown chestnut mushrooms as an alternative if you can’t get hold of them.
INGREDIENTS
- 500 g/1 lb. 2 oz. portabellini mushrooms, stalks removed
- 100 ml/1/3 cup plus 1 tablespoon extra virgin olive oil
- 2 garlic cloves, finely chopped
- 1 teaspoon fresh thyme leaves
- 4 generous handfuls of fresh baby spinach leaves
- 400-g/14-oz. can cannellini beans, drained and rinsed
LEMON TAHINI DRESSING
- 75 g/1/3 cup tahini paste
- Zest and juice of 1 lemon
- 2 garlic cloves, grated
SERVES 3–4
METHOD
- Preheat the oven to 160°C fan/180°C/350°F/Gas 4.
- Put the mushrooms on a baking sheet. Mix the oil, garlic and thyme together and spoon all but a tablespoon over the mushrooms. Bake for 10–15 minutes, until the mushrooms are cooked. Stir the spinach and beans together with the remaining spoonful of garlic and thyme oil, and spoon this around the cooked mushrooms.
- Return everything to the oven for 4–5 minutes, until the spinach is lightly wilted and the beans are warm. Arrange everything on a serving platter and pour over any juices that are left in the pan.
- Mix all the ingredients for the tahini dressing together in a bowl with 60–75 ml/1/4–1/3 cup water and drizzle over the mushrooms before serving.
See also: Dunja Gulin’s Sticky Mocha Squares Recipe
