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Vegetable Pie with Butterbean Mash

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I’ve been making quite a few Greek dishes, and I love the creaminess of beans cooked in olive oil. This recipe made me think of making the beans into the mash in a pie-style dish. I am sure you could vary this with a different combination of vegetables, depending on what you have available.


  • 800 grams (cooked weight) giant white beans
  • 2 sprigs fresh thyme
  • 1/2 cup olive oil
  • 200 grams potato
  • 1 large onion
  • 1 medium carrot
  • 1 handful of dried mu-err mushrooms
  • 150 grams tinned corn, drained and rinsed
  • 250 grams mushrooms
  • 2 handfuls of frozen peas
  • 3 stalks celery
  • 3 large tomatoes
  • 2 tablespoons vegetarian Worcestershire sauce
  • 1 teaspoon nutritional yeast (optional)
  • 1 teaspoon seaweed flakes (optional)
  • 2 teaspoons cornstarch
  • salt to taste


Soak the mu-err mushrooms for at least half an hour in cool water and rinse them well before using.

Soak the beans overnight if using them dried. Cook in a little water with all but 2 tablespoons of olive oil until soft. If you are using canned beans, drain and rinse them and add them to a pan with enough water to cover and all but 2 tablespoons of the olive oil. Add salt and fresh thyme and simmer the beans for half an hour. Drain the beans, reserving the liquid. Remove and discard the thyme stems.

Mash the beans, using one tablespoon of olive oil and some of the reserved cooking water. Add salt to taste. Set aside.

The reserved bean liquid should measure about four cups. Reduce it if there is too much.

Dice the potato, carrot and tomato and put them to simmer in a pan with the reserved bean liquid. Dice the celery, mushrooms and mu-err mushrooms and add them to the pan.

Dice the onion and cook on medium-low heat in a frying pan with the remaining tablespoon of oil until soft and just beginning to brown. Add the onion to the other pan, along with the peas and corn. Preheat the oven to 180° Celsius/350° Fahrenheit. Cook until the carrots, potato and celery are soft and the tomatoes have dissolved.

Add nutritional yeast, seaweed flakes, Worcestershire sauce and salt to taste. Drain the vegetables, reserving the liquid. Put the vegetables in a square baking dish.

Put the cornstarch in a small bowl and add liquid to blend. Mix the slurry into the pan. Let the liquid cook down until thick, then pour it over the vegetables.

Top the vegetables with the bean mash and cook for 30 minutes, until the bean mixture is just starting to turn golden on top.


Vegan Dan Dan Noodles

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This is quite tasty and I plan to make it again. I used whole wheat noodles and replaced some of the sugar with stevia for a little extra nutrition. I also used some ground chilli – about one teaspoon – instead of chilli oil.

Lefki Fasolada

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Here’s a recipe for this dish. I pre-cooked the beans in a pressure cooker, which does nothing to stop them from absorbing the olive oil and becoming melt-in-your-mouth creamy, but ensured that they were completely cooked.

Tahini Soup

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This is a fresh soup for spring.


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I used this recipe for this thick soup.


Orzo with Vegetables

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I started with this recipe but made a few changes. I added mushrooms with the courgette/zucchini, left off the cheese to make it vegan, left out the wine, used lemon juice instead of limes, left out the sieved tomatoes, and left out the olives.


Vegetable Beer Stew

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Beer gives a rich flavour to this vegetable stew. I have listed the vegetables I used, but of course you can use any vegetables you like, so long as they all hold their shape. I just used the vegetables I had on hand. I used a German ‘landbier’. The colour of the stew comes from the beet; avoid this vegetable if you’d like a more traditional colour.


I had half a bottle of beer left from making pizza crust, so I decided to use it in a stew.


  • 1 tablespoon vegetable oil
  • 1 large onion, roughly chopped
  • 70 grams tomato paste
  • 250 ml beer
  • 2 carrots
  • 3 stalks celery
  • 2 potatoes
  • 1 purple yam
  • 1 beet
  • 6 mu-err mushrooms
  • 1 teaspoon vegetarian Worchestershire sauce
  • salt to taste
  • 1 teaspoon thyme
  • 2 tablespoons flour


Set the mushrooms to soak in water for at least a half hour. Rinse them well and set aside.

Cook the onion in the oil in a medium pot over medium-low heat until soft, about 10 minutes. While the onion is cooking, peel the root vegetables and chop them into bite-sized pieces. Tear the mushroom into pieces. Chop the celery into pieces.

Add the tomato paste to the onions and continue to cook for another 5 minutes.

Pour the beer over the tomato paste and stir well. Add all the vegetables and enough water to barely cover them. Bring to a simmer. Keep the heat low and simmer for an hour, until all the vegetables are cooked.

Remove the lid. Add the salt, thyme and Worchester sauce. Mix the flour with a little water and add the paste to the stew. Turn up the heat and cook on medium for about 10 minutes or until thickened.

Serves 4.