Course : Beans
Serves: 4 - 6
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1 large onion
3 cloves garlic
3/4 pound mushrooms -- (I used a mix of oyster and normal)
1 teaspoon vecon -- (vegetable stock)
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon sage
2 medium leeks
1/4 cup soya milk or tofu
1 pound cooked kidney beans
1 pound broccoli

Preparation / Directions:

Fry the onion and the garlic in some water until tender. Add the mushrooms, the vegetable stock, the salt, pepper and sage. Leave simmering until the mushrooms have reduced. In a blender combine the chopped broccoli stalks, the kidney beans, the chopped leeks, and the soya milk or tofu. Blend until smooth, adding water if needed. Add the blended mixture to the mushrooms. Add the broccoli florets and any additional water needed to give a creamy consistency. Simmer till the florets have softened. Serve over pasta twirls. On this occasion I used Orgran's Barley and Spinach (wheat free) past


Nutritional Information:

908 Calories (kcal); 5g Total Fat; (4% calories from fat); 59g Protein; 173g Carbohydrate; 0mg Cholesterol; 1204mg Sodium

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