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

Name: Purple Sprouting Broccoli with Butter Bean Mash [vegan] [gluten free]
Prep time: 10 min
Total time: 15 min
Ingredients: 250g purple sprouting broccoli [8.8 oz]; BUTTER BEAN MASH:; olive oil (to fry); 1 small onion; 2 x 400g can of butter beans [2 x 14oz]; 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; 10g 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

Published on March 10, 2019 | In English | By theflexitarian |

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- Prep Time
- 10 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

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Just love the deep colour of tender purple sprouting broccoli against the creamy butter bean mash. A generous drizzle of tangy caper vinaigrette adds tons of bold flavours.

This is a must-make late winter / early spring delicious recipe, ideal if like me you got a glut of purple sprouting broccoli lurking in your weekly veg box.

Quick and easy, it makes a filling and comforting lunch or dinner.

The list of ingredients is a bit long I admit, but nothing obscure here, simple everyday staples you should have in your storecupboard.

This Purple Sprouting Broccoli with Butter Bean Mash dish is best eaten warm. You can have it on the table in less than 30 mins by making the butter bean mash first and while it is cooking, boil the broccoli and make the vinaigrette.

Dairy-Free, Egg-Free, Gluten-Free, High Fibre, Nut-Free, Soya-Free, Vegan

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Ingredients

250g purple sprouting broccoli [8.8 oz]
BUTTER BEAN MASH:
olive oil (to fry)
1 small onion
2 x 400g can of butter beans [2 x 14oz]
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
10g 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.