Vegan Bean Mash with Grilled Vegetables
Looking for a healthy alternative to couscous or mashed potatoes? Try this vegan bean mash — it’s affordable and protein-packed. Vegan & gluten-free!
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 1x
- Category: Main, Side
- Cuisine: Mediterranean, Vegan
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
- 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.
- 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