Smoky Swede and Beans

I really like the combination of sweet flavours with the smoky taste of paprika. This dish serves up both and is a really tasty, as well as cheap vegan and gluten free meal in the long months after Christmas.

I think swede is really underrated and often we forget how versatile it is and only think of it as an addition to mash or stew. This roasted vegetable and bean dish makes the most of the swede’s sweet flavour and soft texture. And as large British swede was on offer in the supermarket the swede I used for 4 servings was only 59p!

Start by preparing the vegetables. Use a vegetable peeler to remove the hard green and purple skin from the swede and then chop into batons. Similar sizes to carrot sticks. Pop into a roasting dish and into the oven at 200° with some oil. Personally I’ve used a little of the Fry Light Avocado oil for this roast but you can amend to your taste. Roast for 20 minutes before turning the swede and adding slice red pepper, yellow pepper and red onion. Stir through so the vegetables are even coates in oil and season with a generous sprinkle of paprika and a little cayenne pepper before returning to roast again for a further 25 minutes.

At this point you can add your beans for the last 15 minutes of the hour long roast. I’ve used black eyed beans as they have a hearty flavour and work really well in smoky dishes. I’ve also used ready to eat black eyed beans from a tin for bonus lazy weekend points! Add the beans and stir through the vegetables before finishing the roasting.

This meal is so tasty and so simple to make. A great way to use swede in vegan and coeliac diets.

Sweet Potato and Aduki Bean Thai Burger – Vegan and Gluten Free

It’s Veganuary and I’m loving all the new food and drinks available at the moment! I’m actually going back to an old classic tonight and making vegan burgers with sweet potato and Aduki beans.

As I’m trying to shop with less packaging and from zero waste stores where possible I’m purchasing more dried beans and pulses and then soaking or cooking them before use. These Aduki beans are one example of products I’m getting dried. It’s really simple to bring them to a usable state and I’ve done this with approx 250g Aduki beans by popping them in the slow cooker for about 6 hours on a low heat.

The next job is to prepare the sweet potato. To make 6 burgers I chop the sweet potato into pieces about an inch or so wide and bring to the boil. Personally I am a fan of the extra nutrients and the added texture so I leave the skin on but if you prefer a smoother texture peel them too. Boil for 15 – 20 minutes and then drain off and allow to cool for a little while until you can easily handle the potatoes.

Once cool add a tablespoon of soya butter to the sweet potatoes, this will assist with the mashing. Also add your flavours. I used minced garlic, lemongrass paste and chopped spring onion to give it a Thai feel as well as a little salt and pepper. Using a potato masher crush the sweet potatoes, seasoning and onion until well mashed.

Then add the cooked or tinned beans. Stir through the mash so the beans are evenly distributed. After this form the mix into patties. I find the thinner patties cook a little better. Place into a cooking pan lined with a little oil. I’ve used coconut oil as I think it goes perfectly and then cook for 40 minutes at 200.

I’ve served these delicious homemade burgers with salad. A yummy vegan and gluten-free option ideal for keeping us healthy and well fed in January.

Chilli Bean Shakshuka

With a fresh cafetiere of coffee I’m enjoying an amazing brunch of Shakshuka with a Mexican twist. As I’m medically able to eat eggs I do this as a protein assistance, unlike most of my posts this recipe is vegetarian but not vegan as it includes eggs.

Start by preparing the base. The longer this can cook for the better. Chop onion, green pepper, red chilli, garlic, corainder and fresh tomatoes. Add to a large frying pan with a little oil and turn to a medium heat. As thee vegetavles start to cook add red kidney beans.

Continue to cook for 10 minutes before adding a tin of chopped tomatoes, turn the heat down a notch and simmer for 20 minutes until the vegetables form a chunky chilli consistency. 

Turn the heat back to a medium setting. Form a small dent in the vegetable mix and crack an egg into the dent. Repeat this for each portion you are serving. 

Cook for 20 minutes or until the eggs are cooked. I like a well cooked yolk so I flip the egg at the end very briefly. Serve with a few tortilla chips. 

I hope you enjoy this dish. It’s a great breakfast / brunch for a busy day as it’s full of healthy, tasty veggies and protein.