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Purple Sprouting Broccoli with Butter Bean Mash[vegan] [gluten free] © 2019 Annabelle Randles The Flexitarian Le Flexitarien

Purple Sprouting Broccoli with Butter Bean Mash [vegan] [gluten free]

Just love the deep colour of tender purple sprouting broccoli against the creamy butter bean mash. A tangy caper vinaigrette adds tons of bold flavours.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Beans & Pulses, Quick & Easy
Cuisine English
Servings 3 people
Calories 710 kcal

Equipment

  • 2 saucepans
  • mixing bowl

Ingredients
 
 

  • 250 g purple sprouting broccoli

BUTTER BEAN MASH:

  • olive oil
  • 1 small onion
  • 800 g can of butter beans
  • 2 garlic cloves
  • juice of 1/2 lemon
  • 2 Tbsp extra-virgin olive oil
  • 2 Tbsp of dairy-free milk
  • salt & pepper

CAPER VINAIGRETTE:

  • 6 Tbsp extra-virgin olive oil
  • 4 Tbsp lemon juice
  • 1 Tbsp cider vinegar
  • 1 tsp Dijon mustard
  • 1 crushed garlic clove
  • 10 g finely chopped shallots
  • 1 heaped tablespoon of freshly chopped parsley leaves
  • 2 Tbsp capers

TOPPINGS / ADD-ONS:

  • 1 roasted red pepper from a jar
  • sunflower seeds
  • pumpkin seeds

Instructions
 

TO MAKE THE BUTTER BEAN MASH:

  • Heat some oil in a small pan. Add finely chopped onion and fry gently until soft. Add rinsed and drained butter beans followed by crushed garlic. Cook gently for 3 minutes. Using a potato masher, crush the butter beans to a soft texture. Add lemon juice, 2 Tbsp extra-virgin olive oil and 2 Tbsp dairy-free milk. Season to taste with salt and pepper.
  • To cook the purple sprouting broccoli:
  • While the beans are cooking, heat water in a medium pan. When water is boiling, add the purple sprouting broccoli and cook for 8-12 mins until soft. they should still have a slight bite.

TO MAKE THE VINAIGRETTE:

  • Mix all the vinaigrette ingredients together, keeping one tablespoon of capers aside. Chop the remaining tablespoon of capers and blend into the vinaigrette.

TO SERVE:

  • Pile butter bean mash and purple sprouting broccoli on a serving dish. Add roasted red pepper and seeds. Serve drizzled with the vinaigrette. This dish is best eaten warm.

Nutrition

Serving: 300gCalories: 710kcalCarbohydrates: 68gProtein: 25gFat: 39gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gCholesterol: 1mgSodium: 375mgPotassium: 1477mgFiber: 21gSugar: 12gVitamin A: 1562IUVitamin C: 94mgCalcium: 138mgIron: 8mg
Keyword butter bean, Purple Sprouting Broccoli
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