Two Bean & Courgette Provençale
Home » COOK » Recipes » Vegan Recipes »Who knew I wouldn’t miss meat in my diet! Having gone vegan now for the past two weeks I’m loving coming up with and adapting recipes to suit our tastes. We initially planned to detox for 28 days, but in all honesty, I don’t mind just carrying on with it. We may re-introduce some fish and perhaps chicken once in a while, but I’m fine with being a veggie!
Adapted a recipe in my detox box and made this two bean and courgette provençale for dinner last week.
Two Bean Courgette Provençale
A quick and easy vegan dish
Ingredients
- 1 x 400g can flageolet benas
- 1 x 400g can borlotti beans
- 1 x 400g can chopped tomatoes
- 1 large courgette halved lengthways and sliced
- 1 onion halved and sliced
- 2 garlic cloves crushed
- 2 tsp dried mixed herbs
- freshly ground black pepper
- 150 ml vegetable stock
- olive oil
Instructions
- Heat the oil in a large pan and gently fry the onions and garlic until soft.
- Add the courgettes and cook for 2-3 minutes.
- Add the beans, tomatoes, stock and black pepper.
- Bring to the boil and simmer for 10 minutes.
- To serve, drizzle a little olive oil.
- Can be eaten hot or cold.
Nutrition
Serving: 1 | Calories: 310kcal | Carbohydrates: 57g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 458mg | Fiber: 17g | Sugar: 14g
Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
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Try this Cheesy Courgette Crustless Mini Quiche Recipe next!