Vegan Fry-Up for Dinner
with Avo-Bean Smash on Toast
PLEASE big up the trendy vegan-ness of this recipe, breakfast for dinner concept, avo-bean smash being hip n cool.
Ingredients
1 unit(s)
Bell Pepper
1 pot(s)
Ground Coriander
1 carton(s)
Butter Beans
1 unit(s)
Echalion Shallot
1 unit(s)
Ciabatta
200 grams
Cherry Plum Tomatoes
1 pot(s)
Sumac
1 unit(s)
Avocado
1 unit(s)
Yellow Pepper
150 grams
Chestnut Mushrooms
1 unit(s)
Garlic Clove
1 unit(s)
Red Chilli
1 bunch(es)
Flat Leaf Parsley
½ unit(s)
Lime
12 milliliter(s)
White Wine Vinegar
Not included in your delivery
1 tbsp
Olive Oil
2 tsp
Sugar
Nutritional information
Instructions
Preheat your oven to 200 degrees. Halve, peel and finely slice the shallot. Halve the cherry tomatoes. Halve the red chilli widthways. Pop one half in a small saucepan. Add the shallot, tomatoes, sugar (see ingredients for amount) and white wine vinegar. Pop a lid on and cook on medium heat for 20 mins, stirring occasionally, then remove the lid and continue to cook until thick and chutney-like, 5-8 mins.
Meanwhile, halve the pepper and remove the core and seeds. Slice each half into three strips. Roughly slice the chestnut mushrooms. Peel and grate the garlic (or use a garlic press). Drain the butterbeans in a sieve. Roughly chop the parsley (stalks and all). Halve the remaining piece of chilli lengthways, remove the seeds and finely chop.
Pop the peppers on a baking tray, drizzle with oil and season with salt and pepper. Sprinkle on the ground coriander, toss to coat the spread out and roast on the top shelf of your oven until soft and slightly charred, 15-20 mins.
Pop the beans in a bowl. Mash with a fork or potato masher until almost smooth (keep it a bit chunky). Slice lengthways into the avocado. Once you reach the stone turn the avocado round to cut in half. Twist each half and pull apart. Remove the stone. Scoop the insides into the bowl. Add the sumac and olive oil (see ingredients for amount). Mash with a fork and season to taste with salt, pepper and a squeeze of lime juice.
Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the mushrooms and fry, stirring occasionally, until starting to brown, 2-3 mins. Meanwhile, halve the ciabatta (as if you were making a sandwich) and pop in the oven to warm and toast slightly, 3-4 mins.
Add the garlic to the spinach and stir-fry for 30 seconds. Stir in the spinach a handful at a time to wilt it. Season to taste with salt and pepper. Spread each ciabatta with plenty of the avo-bean smash, then serve alongside helpings of roasted peppers, garlicky spinach and mushrooms and the homemade chutney (remember to fish out the chilli!) Finish with a sprinkle of chopped parsley and chilli, if liked.
