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Vegan Sunday Lunch (with Spanish Bean & Tomato Stew)

There’s no reason Vegan’s/Vegetarians can’t also enjoy indulging in a typical sit down family meal, any day of the week by tucking into a large bounty of their favourite concoction of vegetables & some sort of plant based stew. Here’s mine:

Spanish Bean & Tomato Stew – Made by combining a 400g tin of tomatoes, a 200g tin of canellini beans, 1 tbsp tomato puree, 1 chopped sundried tomato, a handful of black beans, handful of dried red lentils, 1/4 of a chopped red onion, handful of chopped red pepper, 1 tbsp of smoked paprika & a dash of tamari. Chuck it all in a saucepan and simmer for 5-10 mins. Simple!

I served it with steamed jersey royals, very lightly steamed brocolli & green beans, sweetcorn & carrots, baked crispy kale and a mix of cooked basmati & red rice (see tip below), baked crispy kale (stick on a baking tray, spray lightly with fry light & sprinkle with salt, pepper and 1/2 tsp of sweetener & bake in a hot oven for 5-7 minutes), a sprinkling of nooch and a few sesame seeds. Beautiful!

Slimming World Info

Spanish Bean & Tomato Stew – Synfree
Rice Blend – Synfree
Vegetables – Synfree
Marigold Engevita Savoury Yeast Flakes with B12, dried (aka nooch) – 1 syn per tsp or 2.5 syns per level tbsp
Sesame Seeds – 8 syns per 25g or 1.5 syns per tsp

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