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Vegan Bean Mash with Grilled Vegetables

Grilled Veggies on White Bean Mash

5 from 3 reviews

Looking for a healthy alternative to couscous or mashed potatoes? Try this vegan bean mash — it’s affordable and protein-packed. Vegan & gluten-free!

Ingredients

Scale
  • 1 red pepper (capsicum), deseeded and quartered
  • 1 aubergine (eggplant), sliced lengthways
  • 2 courgettes (zucchinis), sliced lengthways
  • 2 tbsp olive oil

For the Mash

  • 15oz/400g can haricot / navy beans, rinsed (Cannellini or white kidney beans also work)
  • 1 garlic clove , crushed
  • 100ml vegetable stock
  • 1 tbsp chopped fresh coriander (cilantro)
  • lemon wedges, to serve

Instructions

  1. Heat the grill. Arrange the vegetables over a grill pan and brush lightly with oil. Grill until lightly browned, turn them over, brush again with oil, then grill until tender.
  2. Meanwhile, put the beans in a small pan with the garlic and stock. Bring to the boil, then simmer, uncovered, for 10 mins. Mash roughly with a potato masher, adding a little water or more stock if the mash seems too dry. Divide the veg and mash between 2 plates, drizzle over any leftover oil and sprinkle with black pepper and coriander. Add a lemon wedge to each plate and serve.

Notes

From BBC Australia’s Good Food magazine

Keywords: bbq, bean, capsicum, cilantro, easy, eggplant, favorite, gluten-free, high-protein, low-carb, mash, summer, under 30 minutes, zucchini, bean mash, vegan