This ONE pot meal is like a warm HUG in a bowl
You're going to love how much comfort you feel with each bite of this vegan black bean stew. It's super easy to make and you'll love the versatility of this dish. You'll also love that it's all made in one dish
Give it a try and let me know what you think!
*There's a part of the video that I say cumin twice on screen. The red ingredient is chili powder
★Recipe ★
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Timestamps:
00:00 How to Make Vegan Black Bean Stew
3:00 Vegan Black Bean Stew Finished
3:09 Are my groceries trolling me?
3:40 Why Skillet Size Matters?
4:08 Caramelizing Red Onions
5:00 Why Add Salt Early to this Dish
5:23 Swapping Sweet Potatoes
5:53 Am I Being Selfish?
6:15 Swapping Black Beans
6:50 Swapping Coconut Milk
8:00 Thank You ????
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Spiced Chickpea and Butterbean Stew | Deliciously Ella | Vegan
This is the perfect one pot, batch cooking recipe. It's warming, hearty and delicious with easy ingredients and a simple cooking method. We make it at home all the time. It's vegan, full of great ingredients and I'm hoping you love it too!
For the stew
⁃ 1 white onion
⁃ 3 cloves garlic
⁃ 1 fresh chili
⁃ 1 packet/300g cherry tomatoes, halved
⁃ 1 x400g tin of butter beans, drained
⁃ 1 x400g tin of chickpeas, drained
⁃ 1 x400g tin of chopped tomatoes
⁃ 2 tablespoons tomato puree
⁃ 1 teaspoon mustard seeds
⁃ 1 teaspoon paprika
⁃ 1 teaspoon cumin
⁃ 1 teaspoon coriander
⁃ 1/2 teaspoon cayenne
⁃ 2 teaspoons apple cider
⁃ 1 heaped teaspoon brown miso
⁃ 100ml of water
⁃ Salt and pepper
⁃ Olive oil
To serve
- 1 sweet potato
- 1 avocado
- Handful of fresh coriander or parsley
- Coconut yoghurt
Method
Roughly chop the onion and garlic, and finely chop the chili. Add them to a large frying pan with a drizzle of olive oil, salt and pepper. Sautee for five to ten minutes, until the onion softens and starts to go translucent. At this point add the mustard seeds, paprika, ground coriander, cumin and cayenne pepper and sauté.
Add the halved cherry tomatoes, stirring them through the spice mix for a few minutes before mixing in the drained. Next add the tinned tomatoes and tomato puree and let the stew start to simmer for fifteen minutes, stirring every five minutes or so.
After fifteen minutes, add the water, apple cider vinegar and miso and let it continue to stew until it reaches your preferred consistency. I normally cook it for about fifteen minutes.
SPINACH & BUTTER BEAN CURRY | LOW FODMAP | VEGAN
Incase you haven't noticed we've been high on low FODMAP recipes since we've released our Happy Gut course. It's such an amazing entry to plant based eating and really great for people with digestive issues. This Butterbean Curry is s super easy and wholesome. Dave is currently doing the course and he's been having this regularly now that beans have been reintroduced to his diet.
learn more about our Happy Gut course here:
All the best,
Dave & Steve.
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Chickpea Patties Recipe | The Best Chickpea Recipe Ever!
Chickpea patties is today's recipe. Apart from being delicious, chickpea are a great source of fiber, protein, iron, magnesium... that's why we love them! This is an excellent way to eat them, even the little one will devour these vegan patties. You can also eat them as a burger in your bun, serve them with some salad or with this yummy yogurt sauce recipe you can find also in the video.
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Ingredients for 12 patties:
-240 gr (8 & 3/4 oz) cooked chickpeas
-240 gr (8 & 3/4 oz) cooked potato
-an onion
-a garlic
-a small piece of ginger
-3 tbsp olive oil
-black pepper
-1/2 tsp salt
-1/3 tsp cumin
-a bunch of parsley
For the yogurt sauce:
-1 cup vegan yogurt
-1 tbsp olive oil
-1 tsp lemon juice
-black pepper
-1/2 tsp salt
-1 small grated garlic
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Butter Bean Salad with Aaron Craze
Jamie's Food World is full of talent. Aaron the super-talented graduate from Jamie's Fifteen TV series & restaurant shows you how to make a brilliant Butter Bean Salad.
Find the recipe here:
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Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
Healthy Chickpea Recipe for a Vegetarian and Vegan Diet | Chickpea Vegetable Stir Fry
???? Let me know in the comments if you enjoyed this Vegan Chickpea recipe?
▶️ RECIPE INGREDIENTS LIST: (3 servings approx.)
3 Tablespoon Cooking Oil (I have used Light Olive Oil)
130g / 1 Cup Onion - thinly sliced and cut in half
150g / 1 Cup Carrot - cut in 1/2 inch X 1/2 inch cubes
150g / 1 Cup Red Bell Pepper - cut in 1/2 inch X 1/2 inch pieces
250g / 2 Cups Zucchini - cut in 1 inch X 1 inch cubes
1+1/2 Tablespoon (or to taste) Garlic - finely chopped (3 to 4 garlic cloves)
2 Cups / 1 Can (540ml can) - Cooked Chickpeas (drained)
1/2 Tablespoon Dried Oregano
1/2 Tablespoon Paprika (NOT SMOKED)
Salt to taste (I have added total 3/4 teaspoon Pink Himalayan salt)
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Lemon Juice to taste (I recommend 1 to 1+1/2 Tablespoon of lemon juice)
10g / 1/4 Cup Parsley - finely chopped
Black Pepper to taste (I have added 1/2 teaspoon)
Drizzle of Olive Oil (I have added 1/2 Tablespoon of organic cold pressed olive oil)
▶️ METHOD:
To a heated pan add olive oil, onion, carrot, red bell pepper, salt and fry on medium heat until the vegetables are lightly browned and soft. It will take about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it.
Once the vegetables are nicely fried, reduce the heat to low (to prevent the garlic from burning). Now add the finely chopped garlic and fry for about 30 seconds or so. Then add the zucchini, cooked chickpeas, dried oregano, paprika, cayenne pepper, and salt. Turn the heat to medium-high. Stir fry on medium-high to high heat (depending on the heat of your stove), until the chickpeas are fried and zucchini slightly cooked but still has a bite to it.
The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat. It will take about 4 to 5 minutes.
✅ NOTE: Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Turn of heat. Add parsley, ground black pepper, generous amount of lemon juice and a drizzle of olive oil. Mix well. Serve hot with steamed rice, in a wrap or just as a warm salad.
▶️ IMPORTANT NOTES:
???? Adding salt to the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? The intent here is to not over cook the zucchini but at the same time get the chickpeas nicely fried and that's the reason we are frying it on higher heat
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
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Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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