Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, potatoes and broad beans - vegan. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Potatoes and broad beans - vegan is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Potatoes and broad beans - vegan is something that I have loved my entire life. They are nice and they look wonderful.

A humble looking dish but it packs a punch. Serve it with rice or some bread. It sure is a crowd pleaser, especially when you have your vegan friends over.

To get started with this recipe, we have to first prepare a few components. You can have potatoes and broad beans - vegan using 8 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Potatoes and broad beans - vegan:

1. Prepare 1/2 cup olive oil
2. Take 1 bunch dill (in a bundle)
3. Prepare 500 g small waxy potatoes, washed and halved
4. Get sea salt
5. Take 2 leeks, sliced
6. Prepare 1 wet garlic, cut into 6 segments
7. Make ready broad beans - about 250g podded; i used less today
8. Make ready Black pepper

Going beyond the standard baked potato meal, these garlic smashed potatoes & baked beans are based on that idea-but this recipe uses miniature baked potatoes that are piled with flavorful, homemade baked beans and a golden garlic butter sauce that is ridiculously delicious. This vegan potato salad is made with red potatoes in creamy cashew dressing with fresh dill, red onion and an optional sprinkle of tempeh bacon. This dish combines two holiday favorites—mashed potatoes and green vegetables—for a fun twist on tradition! Green beans and broccoli pair perfectly.

Instructions to make Potatoes and broad beans - vegan:

1. Preheat oven to 200C.
2. You need a pan that is ok to go in the oven and has a lid. Put the oil in the pan and put in oven for 10 mins.
3. Take the pan out of the oven. Add the bundle of dill. It will sizzle a little. Add the potatoes and make sure they are coated in the oil. Add a generous pinch of salt. Put the pan back in the oven for 10 mins.
4. Take the pan out of the oven. Add the garlic and leeks and stir so everything gets some oil. Put back in the oven for 10 mins.
5. Take the pan out of the oven. Add the broad beans, another generous pinch of salt and a few grinds of black pepper. Mix. Cover and put back in the oven for 15 mins.
6. Remove the dill bundle. You can add some fresh dill as a garnish. Serve and enjoy 😋

Bean, Potato, and Veggie Vegan Breakfast Hash. This breakfast hash features potatoes, pinto beans, zucchini, squash, bell peppers, and mushrooms! You can switch up the beans or vegetables you use (tomatoes and spinach would be delicious!) Soya beans, asparagus, broad beans and peas tossed in a vinaigrette make a delicious springtime accompaniment to roast lamb. This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken. Sweet Potatoes, which are full of complex carbohydrates to keep you full until lunch Black Beans, which are a great source of plant-based protein, and….vegan breakfast recipes, you'll also love my Sweet Potato & Black Bean Breakfast Burritos.

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