Title : 'Lokanta Stew' : a colourful vegan, roasted vegetable dish
link : 'Lokanta Stew' : a colourful vegan, roasted vegetable dish
'Lokanta Stew' : a colourful vegan, roasted vegetable dish
I know many readers are vegetarian, some are vegan, while others choose to eat meatless once or twice a week. Menu plans are always a personal choice, but I think this recipe suggestion will appeal to many, it really is a colourful dish.A lokanta is a 'neighbourhood' or 'tradesmen's' restaurant and is where you can find delicious home-cooked style food in Turkey – such as this vegan, roasted vegetable stew with butterbeans. Have a look at the ingredients, perhaps you may give this a try?
2. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour.
3. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes.
4. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water.
5. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve.
Did you know that butter beans are high in vitamin C, vitamin A, and thiamine, they are also a good source of protein.
A variety of recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
Ingredients
Serves Four
1 large onion, roughly chopped
6 peppers, assorted red and yellow, deseeded and quartered
400g/14oz tomatoes assorted sizes and colours
20 thyme sprigs
8 tbsp olive oil
2 x 400g tins butter beans
2 tsp ground allspice
350g/12oz green beans
salt and freshly ground black pepper
1 large onion, roughly chopped
6 peppers, assorted red and yellow, deseeded and quartered
400g/14oz tomatoes assorted sizes and colours
20 thyme sprigs
8 tbsp olive oil
2 x 400g tins butter beans
2 tsp ground allspice
350g/12oz green beans
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/180C Fan /Gas 6.2. Transfer the onion and other vegetables to a roasting tin with the whole thyme sprigs and trickle over the olive oil. Roast the vegetables for 1 hour.
3. Add the butter beans and ground allspice to the roasting tray and mix well, making sure that any dry parts are well coated in olive oil. Bake for a further 30 minutes.
4. Cut the stem ends off the green beans. Cook in a pan of boiling salted water for 4 minutes. Remove and refresh in a bowl of iced water.
5. Fold the green beans into the roasted vegetables. Season with salt and pepper and serve.
From original recipe idea here
A variety of recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
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