Any recipe that starts with onions and garlic has to be good, right? Ok, I guess they’re not all good, but it’s not the onion or garlic’s fault, that’s for sure. Fennel was a new discovery for us last year, and for Brad especially, who loves the taste of black licorice, adding fennel to almost any main dish makes it better.
The combination of those with nutritional yeast, tamari, greens, beans, and mushrooms, at first might look a little odd. But if you give this one a chance, it might surprise you.
Ingredients:
2 1/2 cups vegetable broth, divided
1 large white onion, chopped
3 cloves garlic, crushed
4 tsp rosemary, finely chopped
1 tsp ground fennel seeds
1 Tbsp thyme, finely chopped
12 ounces mushrooms, thinly sliced
2 tsp tamari
2 Tbsp buckwheat or brown rice flour
4 Tbsp nutritional yeast
1 can (15 ounces) cannellini beans (navy, great northern or any white bean is fine) rinsed and drained
1 lb dark leafy greens, tough stems removed and leaves thinly sliced
1/4 tsp black pepper
Directions:
In a large skillet bring 3/4 cup broth to a simmer over medium heat.
Add onion and garlic, cook until tender, 8-10 minutes.
Stir in rosemary, thyme and fennel, cook about 2 minutes.
Add mushrooms, cover and reduce heat to medium, cook an additional 5 minutes, stirring once.
Add remaining 1 3/4 cups broth and return to simmer.
In a small bowl, combine tamari, flour, yeast, and 2 to 3 tablespoons of hot broth to make a thick paste.
Whisk paste into hot broth mixture, stirring constantly.
Return to simmer and cook 1 minute, continuing to stir.
Add beans and greens (may need to add in batches), cover and cook 5 minutes until greens are wilted.
Stir in black pepper, and you’re ready to eat!
