Creamy Bean and Vegetable Topping
By Mary McDougall
Serves: 4-5
Prep Time: 15 min
Cook Time: 30 min
Ingredients
1/2 Cup
Vegetable broth
1
Onion, chopped
1
Green bell pepper, chopped
1/2 Pound
Fresh mushrooms, sliced
1/2 Cup
Unbleached white flour
3 Cups
Unsweetened non-dairy milk
15 Ounce Can
Garbanzo beans, drained and rinsed
15 Ounce Can
Water-packed artichoke hearts, drained and quartered
4 Ounce Jar
Pimientos, chopped
1 Tbsp
Soy sauce (optional)
1 Tsp
Vegan Worcestershire sauce
1/8 - 1/4 Tsp
White pepper
2 Tbsp
Cornstarch mixed with 1/4 cup cold water
Directions
1
Place the vegetable broth, onion and bell pepper in a large pot. Cook, stirring occasionally, for 5 minutes. Add the mushrooms and continue to cook another 5 minutes. Stir in the flour, and cook for another 2 minutes while stirring. Add the non-dairy milk, a small amount at a time, while stirring. Then add all the remaining ingredients except the cornstarch mixture. Bring to a slow boil, stirring frequently. (This should take about 10 minutes.) Stir in the cornstarch mixture and cook and stir until thickened, about 5 minutes.
2
Serve over whole wheat toast or muffins, baked potatoes, brown rice or other whole grains.
Hint: There are several brands of water packed artichoke hearts in supermarket and natural food store shelves. Look for them on the top shelf of the canned vegetable section. Be sure not to get the marinated ones packed in oil. Look for vegetarian Worcestershire sauce in your natural food store.
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