Bean Noodles with Mushrooms and Herbs

Delicious gluten-free and vegan lunch with bean noodles, champignon mushrooms, leek and dried herbs

  • Main DishesType
  • EasyDifficulty
  • 10 minPrep. Time
  • 5Serving/Unit

Ingredients

Olive oil, 3 tablespoons
extra virgin - for frying
Leek, 1 handful
chopped
Mushroom, 200 g
champignon, chopped
Garlic, 1 clove
crushed
Dried parsley, 1 heaping teaspoon
Dried dill, 1 heaping teaspoon
Dried coriander, 1 tablespoon
Celery, 1 teaspoon
chopped
Bean noodles, 250 g
Sea salt, 1/4 flat teaspoon
Black pepper, 1/4 flat teaspoon
coarsely ground

Preparation

1. Heat a little olive oil in a wide pan and fry the leek until soft. Add the mushrooms, garlic and herbs, and continue to fry while stirring until everything is soft.
2. Place the bean noodles in a bowl, cover with boiling water, wait a few minutes and strain (these are uncooked noodles, just soak in boiling water).
3. Transfer to the pan with the mushrooms and mix everything together.
4. Season with salt and black pepper to taste, and transfer to serving plates.
5. Bon appetite (:

The spices in the recipe are according to personal taste. The preparation method also includes soaking.

Vegan Frying Vegan and Gluten Free Vegan Pasta Vegan Noodles Mushrooms Champignon Mushrooms Herbs Olive Oil Leek Garlic Celery Vegan and Gluten Free Lunch Easy Vegan Recipes Vegan and Quick Kids Vegan Lunch Healthy Vegan Recipes
Nutritional Values Serving/Unit 100 Grams
Calories 241 cal 229 cal
Proteins 2 g 2 g
Carbohydrates 46 g 44 g
Fat 6 g 6 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Michal Dinar Recipe by Michal Dinar
Bean Noodles with Mushrooms and Herbs
Both vegan and gluten free