Ingredients
For 2:
- 1 stalk of celery
- 2 carrots
- 200 gr of already boiled giant beans
- 1 onion
- 1 cup of tomato puree
- 2 cloves of garlic
- 4 potatoes
- 1 tablespoon of vegan butter
- Salt and Pepper To Taste
- a handful of parsley
- 2-3 tablespoons of extra virgin olive oil
- 1 cup of almond milk
- 1 cup of hot water or vegetable broth
Preparation:
Brown the onion and chopped garlic together with oil. Also add the celery and diced carrots. Season with salt and pepper and add chopped parsley. Brown together for a few minutes. Then add the beans and the tomato puree. Continue to brown again. Add a cup of hot water or broth and let it simmer for a few minutes. Transfer to a baking sheet. Reveal the surface well. In the meantime, boil the potatoes and when ready add vegan butter, salt and pepper and
mashed with a fork. When they have become a puree, add the almond milk and mix quickly. Cover the surface of the bean preparation, reveal the surface well and add a little more oil on top. Then transfer to the preheated oven at 352F to cook for about 30-35 minutes or until you see that the surface is beautiful golden.
Let it rest for a while before serving.
Enjoy
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Vegan Vitamin