Butterbean stroganoff with millet

Butterbean stroganoff with millet

Core recipe

Serves 6

1 cup of dry butter beans, soaked overnight

3 carrots, sliced

half a cauliflower, cut into florets

2 bay leaves

3 tsp tarragon

1 onion, finely chopped

half a swede

250g of mushrooms

2 tsp black mustard seeds

1 block of tofu

2 tbsp of lemon juice

2 tsp olive oil

Cook the butterbeans in plenty of water until soft (about 45-60 minutes).

Sauté the onion with the bay leaves and mustard seeds in the oil until the onions are transparent. Add the carrots, swede, mushrooms and cauliflower. 

Cook for a couple of minutes then add water to just cover the vegetables. Simmer for 10 minutes then add the cooked beans.

Blend the tofu with the lemon juice and tarragon and some water from the vegetable pan until smooth. Add the tofu mix to the vegetables and heat gently but do not boil.

Serve with cooked millet.