Country Veggie Potatoes (Print Version)
# Ingredients:
→ Vegetable Base
01 -
1 pound fresh green beans
02 -
1 pound baby red potatoes, cut in half
03 -
2 tablespoons finely chopped garlic
04 -
1 cup diced yellow onions
→ Liquids and Beans
05 -
2-3 teaspoons Dijon mustard
06 -
1 can (15.5 oz) cannellini beans, rinsed and drained
07 -
1 cup water (or vegetable broth as a substitute)
08 -
1 cup vegetable broth
09 -
2 teaspoons apple cider vinegar
→ Spices and Seasonings
10 -
1 teaspoon dried parsley
11 -
1/4 teaspoon smoked paprika
12 -
1 teaspoon dried chives
13 -
1/2 teaspoon mustard powder (dried)
14 -
1/4 teaspoon ground dill
15 -
1 teaspoon onion powder
16 -
1 1/2 teaspoons garlic powder
17 -
2 tablespoons dried minced onions
18 -
3/4 teaspoon sea salt
19 -
2 teaspoons nutritional yeast
20 -
1/4 teaspoon ground black pepper
21 -
1/4 teaspoon baking soda
# Instructions:
01 -
Mix together all the herbs and spices except for pepper and salt, then set it aside.
02 -
In a large pot, cook onions over medium heat for 5-7 minutes until soft. Add garlic and heat for another minute. Use a dash of liquid if things stick.
03 -
Pour in broth, water, and nutritional yeast, then add your seasoning mix. Turn the heat to high until it boils. Once bubbling, stir in baking soda and reduce to a simmer.
04 -
Drop the potatoes into the pot, followed by the green beans. Cover with the lid and let it simmer for 15 minutes.
05 -
Season with salt, pepper, vinegar, mustard, and beans. Leave uncovered and cook 5-10 minutes more until potatoes are fork-tender. Let sit for 7-10 minutes before serving.
# Notes:
01 -
Make sure the potatoes stay under the liquid for even cooking.
02 -
Store it in the fridge for up to 5 days.