A fully plant-based recipe full of fibre, protein and manages to sneak in 10 different vegetables. I made this batch a couple of weeks ago and the recipe made so much I was able to freeze plenty of portions for nights like tonight when all I want to do is spend longer at the park enjoying the warm evenings with my dog, instead of sweating it out in the kitchen.
I’ll be honest, there’s a bit of chopping involved, but once you’ve done that it’s pretty much as simple as popping it all in a pan and waiting for the magic to happen.
A fully plant-based recipe full of fibre, protein and manages to sneak in 10 different vegetables. I made this batch a couple weeks ago and the recipe made so much I was able to freeze plenty of portions for nights like tonight when all I want to do is spend longer at the park enjoying the warm evenings with my dog, instead of sweating it out in the kitchen.
I’ll be honest, there’s a bit of chopping involved, but once you’ve done that it’s pretty much as simple as popping it all in a pan and waiting for the magic to happen.
Ingredients
1 brown onion, finely chopped
1 red onion, finely chopped
3 garlic cloves, minced
1 400g tin of cannellini beans, rinsed
1 400g tin of black beans, rinsed
1 400g tin of kidney beans, rinsed
700g tomato passata
175g okra, chopped into rounds
4 large carrots, chopped into smallish cubes
4 sticks of celery, chopped into smallish cubes
2 red capsicums, chopped into cubes
400ml broth/stock
2 tsp cumin
1 tsp coriander
1 tsp chilli flakes
Method
1. Add the onions and garlic to a pan with a splash of extra virgin olive oil and cook on a low-medium heat until softened.
2. Add the carrot and celery and cook for 10-15 minutes until softened.
3. Add all the spices, tomato passata, capsicum, broth and the beans. Stir everything together and cook on medium heat for 20 minutes.
4. Add the okra and season with salt/pepper. Leave to simmer on a lower heat for a further 20 minutes until you get a thick-saucy consistency. Make sure you give it a little stir every 10 minutes or so to preventing sticking. Serve with whatever takes your fancy.