This recipe that I’ve come up with is simple and easy to make! I make a big batch at once, so I have a meal ready to go throughout the week. You can also cook even more and freeze it for weeks to come
Ingredients
? 1 1/4 cups of (dry) black beans >> I used that brand in the video, they’re sprouted already so quicker cook time – whatever brand you use, just follow the cooking directions on the back. However if you want to make this even easier then you can use BPA free canned beans (around 2 1/4 cups)
? 1 pack The Very Good Butchers taco “meat” (or use whatever you want of course – or omit it altogether and just use extra beans)
? 1 large red onion
? 1 large bell pepper
? 10 smaller celery sticks
? 2 cups frozen peas
? 2 cups organic frozen corn
? 1 large can (750ml~) of diced tomatoes
? Spices of choice (I used cumin, garlic, thyme, oregano, turmeric, bay leaves, fennel seeds, smoked paprika, chilli flakes, and a pinch of salt)
Directions
→ Prep beans before everything else, then set aside. Or if you opt out to use the can beans, then skip the bean prep, of course, and move on to the next step.
→ Cut onion and place in a large pot with 3 tbsp of water and sauté. Once the onions are soft, add all your spices. Then let it sauté for a bit until the spices slightly start to stick to the pot. Then take a few tbsp of water and “deglaze” the pot. This is how to make the spice flavor come out, to make any dish very potent in flavor!
→ Then add your The Very Good Butchers Taco “meat” (or anything you want to use, as mentioned, if you don’t have that). Let sauté for a little bit. Stove at this point should be medium heat (around 4-5)
→ Add your peas and corn & continue to cook.
→ Add your pepper, celery and can tomatoes. Let cook for 7-10 minutes.
→ At the very end add in your already cooked beans!
Take off the stove, let cool down a bit and then tub them off in equal portions!
Enjoy it as is, pair with a delicious slice of bread or have as a “Sloppy Joe” or simply enjoy with some chips like I am in the video!
I have divided this recipe into 5 servings, 1 meal for each day of the week.
This is a fully “plant based” recipe and the macros for each serving are as followed;
439 Calories | 67g Carbs, 7.5g Fat, 28g PROTEIN (very high!), AND 14g FIBRE!!!
Very satisfying, filling and healthy recipe. I pair mine also with some hemp seeds (or pumpkin seeds) for a little extra healthy fats 🙂 So Yummy!
Enjoy