An Easy Greek Vegan Recipe

Try this healthy Greek vegan recipe. It is served as a main dish during Lent with a loaf of homemade crusty bread and a salad.

Cook & Prep Time: 50 minutes
Serves: 4

Ingredients:
3lbs of fresh green beans - Pre-wash the beans and tear off the tips at both ends.
2lbs of small round yellow potatoes - peeled and cut into quarters
1-Medium yellow onion - diced
1-cup of olive oil
1-16 oz can of diced tomatoes
1-8 oz can of tomato sauce
¼ cup chopped fresh parsley
2- bay leaves
Salt and pepper
Water

Directions:
1. In an 8-quart Dutch Oven Pan and a flame setting of medium, heat the olive oil and add the onions. Sauté until they become translucent. Do not brown onions.

2. Add green beans. Cook for five minutes.

3. Add diced tomatoes, tomato paste, and potatoes. Mix until all the vegetables are tomato coated.

4. Add the bay leaves and fill pan with water until vegetable are covered.

5. Stir occasionally while cooking.

6. Dinner is ready when potatoes are cooked, the beans are crisp, and the water has been reduced to a sauce. Remove the bay leaves and salt and pepper to taste

7. Sprinkle dish with parsley before serving.

Reference:

Eleni Sotiropoulos