Name: Butter Bean Bubble & Squeak
Yield: Makes 2 portions
Ingredients: ½ shallot, finely diced; 1 tablespoon capers (baby capers); 250 ml (8½ fl oz/1 cup) plant yoghurt (oat, coconut, soy); a squeeze of lemon juice; 1 tablespoon tamari; ¼ green cabbage, thinly sliced; 2 spring onions (scallions), green and all, chopped; fresh green vegetables, to serve; salt and freshly cracked black pepper; ½ teaspoon Dijon mustard; 1 tablespoon cornflour (cornstarch); 400 g (14 oz) tin of butter (lima) beans, drained; olive oil, for frying

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

This take on a classic is made with beans for extra protein as well as added texture. Great to make beforehand and have handy as a super-quick dinner.

Ingredients

olive oil, for frying
2 spring onions (scallions), green and all, chopped
¼ green cabbage, thinly sliced

Dinner
Vegan
Gluten-free

Method

Heat a splash of olive oil in a medium-sized frying pan (skillet) – I like to use a cast iron one – and fry the onions and cabbage for 5–10 minutes until soft and charred. Add the tamari and mustard and stir. Pour the mixture into a blender, add half the butter beans and blitz. Return the mixture to

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