I use canned fava beans, which can be purchased at most Middle Eastern markets and I highly recommend use the smaller size beans (remember to rinse and drain the beans)
If you can’t find cremini mushroom, substitute baby portabella mushrooms (but if you have never had cremini mushrooms, they’re worth searching for) .
Most of my friends find that with the meatiness of the fava beans and the mushrooms in this dish, they don’t miss not have animal protein.
This dish is great paired with wild rice. I love eating this dish with or over coconut quinoa.
Recipe from – Post Punk Kitchen
Total time: 30 minutes || Active time: 30 minutes
To play up the earthiness of this dish, I love to serve this with a wild rice blend. A roasted veggie like cauliflower or broccoli is perfect here, too.
2 teaspoons olive oil
1 small red onion, cut into thin half moons
3 cloves garlic, minced
1 tablespoon fresh chopped thyme
8 oz cremini mushrooms, sliced in half
2 tablespoons breadcrumbs (plain or seasoned)
2 cups vegetable broth
1/2 teaspoon salt
Juice and zest of 1/2 a lemon
Lots of fresh black pepper
3 cups cooked fava beans (or two 15 oz cans, rinsed and drained)
Optional: Slivered green onions for garnish
Preheat a large pan over medium heat. Saute onion in oil with a pinch of salt for 5 to 7 minutes, until slightly browned. Add garlic and thyme, and saute one minute. Add mushrooms and cook to release moisture, about 5 minutes.
Add bread crumbs, toss to coat everything and toast crumbs for 3 to 5 minutes. Add veg broth, black pepper, salt, lemon zest and juice and fava beans. Bring to a boil. Let reduce and thicken, 7 minutes or so. Taste for salt and seasoning and serve, topped with green onions.
Let me know what you think.
Cecil Williams Owner/Agent
EMERGE INSURANCE AGENCY