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August 17, 2019 1 min read

Yield: 4-6 servings
Prep Time: 15 minutes 
Cook Time: 35 minutes 
Recipe Type: Main, Vegan, Paleo, Gluten-Free 
Cuisine: Middle Eastern 

Ingredients:

  • 1 medium onion, finely chopped
  • 1 celery rib, finely diced
  • 1 carrot, diced
  • 2 cloves garlic, finely chopped
  • 2 cups mushrooms, sliced
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1lb/450g frozen green beans
  • 1/2 cup sour green plums, pitted and chopped
  • 2 teaspoons Tulia Mighty Date Supersnack
  • 3/4 cup vegetable broth (as needed)
  • Salt and freshly ground black pepper to taste
Topping
  • 2 tablespoons vegan butter or olive oil
  • 2 tablespoons flour
  • 1 1/2 cup plant milk
  • 2 tablespoons tahini
  • 1/4 cup toasted pine nuts

Preparation:

1. Heat the olive oil in a large skillet over medium-high heat and sauté the onions for 3 to 4 minutes, until softened. 
2. Add celery rib, carrot, garlic, mushrooms, paprika, turmeric, green beans, plums, and Tulia Mighty Date Supersnack. Cook for about 8 to 10 minutes, adding a little vegetable broth, until the vegetables are just tender and most of the liquid has evaporated. Season to taste.
3. Meanwhile in a medium saucepan heat the vegan butter, stir in the flour and cook for about 2 minutes. Add the plant milk and tahini and cook, stirring, for 2 minutes or until thickened. Season with salt and pepper. 
4. Heat the oven to 400F/200C/Gas 6.
5. Transfer the green beans to a baking dish and spoon the sauce on top. Sprinkle with pine nuts and bake for 10 to 12 minutes, until bubbling. Let cool in the baking dish before serving. Enjoy!