Potatoes and broad beans - vegan
Potatoes and broad beans - vegan

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, potatoes and broad beans - vegan. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for Potatoes and broad beans - vegan. This is so delicious and smells wonderful while it's cooking too! Springtime potatoes with wet garlic and broad beans. Peas would be lovely instead of the beans.

Potatoes and broad beans - vegan is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look fantastic. Potatoes and broad beans - vegan is something that I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook potatoes and broad beans - vegan using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Potatoes and broad beans - vegan:
  1. Make ready 1/2 cup olive oil
  2. Make ready 1 bunch dill (in a bundle)
  3. Get 500 g small waxy potatoes, washed and halved
  4. Take sea salt
  5. Make ready 2 leeks, sliced
  6. Take 1 wet garlic, cut into 6 segments
  7. Get broad beans - about 250g podded; i used less today
  8. Prepare Black pepper

Leave the red skin potatoes unpeeled if you prefer. • The leftovers make a great salad. Pour in approximately one cup of broth. I used vegan chicken broth, but you could also use vegetable broth or vegan beef broth. Stir to combine, bring to a simmer, continue to stir.

Steps to make Potatoes and broad beans - vegan:
  1. Preheat oven to 200C.
  2. You need a pan that is ok to go in the oven and has a lid. Put the oil in the pan and put in oven for 10 mins.
  3. Take the pan out of the oven. Add the bundle of dill. It will sizzle a little. Add the potatoes and make sure they are coated in the oil. Add a generous pinch of salt. Put the pan back in the oven for 10 mins.
  4. Take the pan out of the oven. Add the garlic and leeks and stir so everything gets some oil. Put back in the oven for 10 mins.
  5. Take the pan out of the oven. Add the broad beans, another generous pinch of salt and a few grinds of black pepper. Mix. Cover and put back in the oven for 15 mins.
  6. Remove the dill bundle. You can add some fresh dill as a garnish. Serve and enjoy 😋

I used vegan chicken broth, but you could also use vegetable broth or vegan beef broth. Stir to combine, bring to a simmer, continue to stir. Test your potatoes, they should be cooked through but not breaking apart. Aloo beans or aloo phali ki sabzi is a mildly spicy curry made of french beans cooked with potatoes. This dry mix vegetable is a quick and easy recipe which can be made when you are short of time.

So that’s going to wrap it up for this exceptional food potatoes and broad beans - vegan recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!