Plant Based Nation

Plant Based Nation

Let Food be Thy Medicine!

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Sriracha Sauce

Sriracha Sauce

  What is sriracha, pronounced seer-RAH-shah? Well, it is a hot chilli sauce named after a town in Thailand from which it originated. It is also known as rooster sauce because the California-made Huy Fong brand features a rooster on the bottle.The general recipe for sriracha […]

Hummas

Hummas

  Ingredients 1 can (19oz / 540ml) chickpeas, rinsed and drained (Keep liquid from the can) 3 tablespoons of sesame tahini or peanut butter (45ml) 1 glove of garlic, minced 1 teaspoon of cunim 1/8 teaspoon of cayenne pepper 2 tablespoons & 1 table spoon […]

Sweet Potato Black Bean Stew

Sweet Potato Black Bean Stew

 

Portion: 4-5

Prep: 10 mins

Cooking: 25-30 mins

Ingredients:

  • Olive oil
  • 2 large garlic cloves, crushed
  • 1/2 large red onion, diced
  • 1/2 tsp ground coriander
  • 1 heaped tsp of turmeric
  • 1/2 tsp cayenne pepper
  • Pinch of chilli flakes
  • 1/2 tsp paprika
  • 2 large sweet potatoes, peeled and diced into small cubes (roughly 800g)
  • 1 tbsp tomato puree
  • 2 cans tinned tomatoes
  • 2 cans black beans, drained and rinsed
  • 400ml veg stock
  • 2-3 large handfuls of fresh spinach or kale
  • Salt and pepper

Method:

  1. Firstly peel and chop the sweet potatoes into small cubes and dice the red onion
  2. Heat a large pot on a medium heat with olive oil, garlic, onion with a pinch of salt & pepper and fry for a couple minutes
  3. Add all the spices and mix together before adding the sweet potato along with a pinch of salt and pepper. Fry together for a couple minutes making sure to stir
  4. Add the tinned tomatoes, tomato puree, black beans, veg stock and a pinch of pepper and mix together
  5. Bring to a boil then reduce to a low heat placing the lid on the pan for 20-25 minutes (until your desired consistency, I like mine fairly thick)
  6. Add the spinach and stir through, allowing it to wilt before taking off the heat

Tip: Try serving it with a side of quinoa or brown rice.

Tip: You can refrigerate this in a sealed container for 2-3 days. It is also suitable for freezing so you have a quick and healthy meal another day.

Vegan One Pot Risotto

Vegan One Pot Risotto

INGREDIENTS Serves: 3-4 250g arborio rice 1L veg stock 3 cloves garlic 1 red onion 250g shiitake mushrooms (can be replaced with others of choice) 4 tbsp white wine (can be replaced with more veg stock) 1.5 tbsp oil salt and black pepper to taste […]

Vegan Red Thai Curry

Vegan Red Thai Curry

INGREDIENTS 200g wholewheat noodles 3 cloves of garlic small piece of ginger 2 chillies 2 tins of coconut milk 1 tbsp maple syrup 2 tbsp curry powder 2 pinches of black pepper 50g beetroot 4 scallions chopped roughly 450g firm tofu chopped 3 tbsp tamari […]


My Diary

Post ID:

INGREDIENTS

  • 200g wholewheat noodles
  • 3 cloves of garlic
  • small piece of ginger
  • 2 chillies
  • 2 tins of coconut milk
  • 1 tbsp maple syrup
  • 2 tbsp curry powder
  • 2 pinches of black pepper
  • 50g beetroot
  • 4 scallions chopped roughly
  • 450g firm tofu chopped
  • 3 tbsp tamari
  • 2 red peppers
  • 1 head of pak choi
  • handful of coriander
  • 1 lime

INSTRUCTIONS

  • Cook your noodles according to the packaging instructions
  • Add the garlic, ginger, chillies, coconut milk, maple syrup, curry powder and beetroot to a blender and blend to a paste
  • With a pan on a high heat, add the scallions
  • Drain and chop your tofu into small cubes and add to the pan
  • Pour in 3 tbsp of tamari
  • Chop the peppers and pan choi and add
  • Pour in the paste
  • Chop in a handful of coriander and squeeze in the lime
  • Add the noodles and plate it up!