Bean-otto with Kombuca-Braised Leek | Vegan Dinner Recipe
Looking for a flavourful vegan dinner recipe? Try this tasty, vibrant bean-otto with kombucha-braised leek.
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Cooking tools:
- Microplane
- Pepper mill
- Skillet
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring spoon
- Measuring cup
- Stove
- Spatula
- Wooden spoon
- Mixing bowl
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 1 large leek, washed well and cut into 2.5cm (1in)-thick rounds
- 100 ml kombucha
- 2 tbsp vegan butter
- ¼ tsp smoked sea salt
- ½ tsp cayenne pepper
- 3 tbsp olive oil
- 1 shallot, finely diced
- 1 small leek, white and green parts separated, washed well and thinly sliced
- 1 garlic clove, finely minced
- 200 ml non-alcoholic vegan white wine
- 400 g canned butter beans (drained and rinsed; reserve the aquafaba)
- 300 g plain cashew cream
- 1 lemon (grated zest and juice)
- ½ tsp sea salt (optional)
- ½ tsp freshly cracked black pepper
- ¼ tsp dried chilli (pepper) flakes (optional)
- 1 tbsp leek oil
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