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Chipotle mushrooms with green beans

This vegan, healthy chipotle mushrooms with green beans is a versatile dish. It can be served on a piece of toast or with mashed potatoes, rice as a vegan meal.  You could also serve it as a sauce with steak or other meat. Or you could use it for stuffing vegetables - courgette, squash etc – or as filling in flatbread, tortilla wrap, sandwiches, tarts etc.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 2 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp oil
  • 1 large leek
  • 2 cloves of garlic
  • ½ chilli chopped (optional)
  • 250 g chestnut mushroom
  • 1 tsp dried oregano
  • ½ tsp cumin powder
  • 1 tsp chipotle paste
  • 1 Tbsp tomato purée
  • 100 g tomatoes chopped
  • 100 green beans
  • Lime juice
  • Coriander leaves

Method
 

  1. Thinly slice the leek, garlic and mushrooms. Trim the green beans.
  2. Heat the oil in a large frying pan and gently sauté the leek and garlic for 5 minutes. Add the mushroom and chilli (if used), then sauté for 5 minutes. Add the spices, stir, then add the chipotle paste and tomato purée and stir for a minute.
  3. Add the tomatoes, a drop of water (if it looks dry) and put the lid on. Simmer for about 10 minutes, until the mushrooms have shrank, then add the green beans and more water if needed. Simmer for another 5 minutes, then add some lime juice and chopped coriander leaves.
  4. Season to taste, then serve.