Romesco Mushrooms & White Beans
lemon zucchini, bulgur
Romesco, a picante sauce from the Catalonia region of Spain, is typically made with almonds—but we use sunflower seeds instead, so people with nut allergies can enjoy. The sauce complements earthy mushrooms and creamy white beans in this carb-conscious dinner. Served with crisp lemon zucchini on a bed of bulgur.
Nutrition (per serving)
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INGREDIENTS
- 2 tsp vegetable broth concentrate
- 1/2 cup bulgur wheat
- 1 lemon, zested, half juiced and half cut into wedges (divided)
- 1 zucchini, peeled into ribbons
- 1/4 cup vegan butter
- 4 oz button mushrooms, trimmed and quartered
- 2 garlic cloves, peeled and minced
- 13.4 oz cannellini beans, drained and rinsed
- 1/2 oz basil, leaves picked
- 1/4 cup romesco sauce
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Combine ½ cup water and broth concentrate in small saucepan and bring to a boil. Stir in bulgur, remove from heat, cover, and let sit until water is fully absorbed, about 15 minutes. Fluff with fork.
Combine lemon juice, zucchini, and a pinch of salt in medium bowl and toss to coat.
Meanwhile, melt butter in large nonstick skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned in places, 5 to 7 minutes. Add garlic and cannellini beans and cook until beans are heated through, 2 to 4 minutes. Remove from heat and add lemon zest, basil, and a pinch of salt and pepper.
Divide bulgur between bowls. Top with mushrooms and white beans, lemon zucchini, and romesco. Serve with lemon wedges. ¡Buen provecho!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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