Braised Vegetables

Name: Braised Vegetables
Yield: 4 servings
Ingredients: 500 g green beans, cut into bite-sized pieces; 250 ml vegetable stock; 500 g onions, peeled and sliced; 250 g tomatoes, quartered; 1 can (425ml) white beans, drained; 2-3 cloves garlic, peeled and coarsely chopped; 3 None bay leaves; 1/2 bunch thyme; 2 tbsp olive oil

Vegan Vegetarian

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Ingredients

500 g green beans, cut into bite-sized pieces ⓘ
250 ml vegetable stock ⓘ
500 g onions, peeled and sliced ⓘ
250 g tomatoes, quartered
1 can (425ml) white beans, drained ⓘ
2-3 cloves garlic, peeled and coarsely chopped ⓘ
3 None bay leaves ⓘ
1/2 bunch thyme ⓘ
2 tbsp olive oil ⓘ

Instructions

Cook the beans in simmering stock for 15-20 mins. Remove the beans from the stock with a slotted spoon. Preheat the oven to 400°F.
Season a large baking dish with the olive oil. Mix the green beans, onions, tomatoes, white beans, garlic and herbs and put them in the dish. Mix the tomato juice, Tabasco and stock. Season to taste and pour over the vegetables. Cover and roast for about 45 mins. Serve.

Nutrition & Diet Analysis (per serving)

509 kcal 25% DV

Protein Fat Carbs

Macronutrients

Protein 11.4g 23% DV

Total Fat 32.2g 41% DV

Carbs 53.1g 19% DV

Fiber 17.4g 62% DV

Sugar 2.4g 5% DV

Electrolytes

Sodium 383.5mg 17% DV

Potassium 830.5mg 18% DV

Vitamins & Minerals

Vitamin A 185.8mcg 21% DV

Vitamin C 77.3mg 86% DV

Vitamin D 0.1mcg

Calcium 368.3mg 28% DV

Iron 18.4mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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