Beans · Dips and sauce · Share with friends · vegetarian

Miso-Mozzarella Butter-Beany-Burger

Someone say BBQ? 110 kcal  8 x   Flavours: 10g grated ginger, 1 garlic clove, 1 ½ tbsp. miso paste, 1 tbsp yeast flakes (can be left out), some red chilli (to taste), S/P Bulk: 150g grated carrot, 1 medium red onion, 2 tins butter beans (~ total drained weight of 480g), 100g chestnut mushrooms,… Continue reading Miso-Mozzarella Butter-Beany-Burger

vegetarian

Cauliflower-Base Open Veggie Pie

Magical cauli moments 331 kcal     Flavours: 2.5 tbsp yeast flakes, 1 crushed garlic clove, 1 tsp dried parsley, 1 tbsp whole grain mustard, 1 tsp Dijon mustard, ½ veg stock cube, 1tsp flour, S/P Bulk: 1 large cauliflower, 200g courgettes, 1 medium white onion, 100g green beans, 100g spinach, 1 egg, 10 mushrooms Great… Continue reading Cauliflower-Base Open Veggie Pie

vegan

Baked Avocado with Sweet Potato Puree Courgetti

Creamy, sweet veggies 294 kcal     VE Flavours: grated ginger (about 3g), crushed garlic clove, sprinkle of chilli, sprinkle of paprika, S/P Bulk: 1 medium ripe avocado, 200g peeled sweet potato, 400g courgette, small white onion Jazzy: handful or so of halved cherry tomatoes to roast alongside avocado (adds an extra sweet-tart level) Lets cook:… Continue reading Baked Avocado with Sweet Potato Puree Courgetti

vegan

Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

Minty sweet zest 260 kcal     VE Flavours: 2 tbsp dried basil, 1 tsp mint, 2 tbsp cranberry sauce, 1/8 tsp garlic powder, S/P Bulk: 200g peeled sweet potato, 200g courgette, 1 large lemon, 80g quinoa Jazzy:  sprinkle with toasted sesame seeds Store: can be kept in the fridge for the next day Lets cook:… Continue reading Cranberry-Mint Pesto Quinoa with Roasted Veggie Top

vegan

Roasted Veggie-Topped Aubergine with Vegan Parmesan

Snuggy-roasty-toasty 293 kcal    VE Flavours: crushed garlic clove, 1 tsp nutritional yeast flakes, 2 tsp balsamic vinegar, ½ tbsp olive oil, S/P Bulk: medium aubergine, ½ red and yellow pepper, 100g mushrooms, 1 red onion, 10g ground almonds Jazzy: 1 tsp cranberry sauce, sprinkle garlic powder Lets cook: Set the oven to 200oC. Cut… Continue reading Roasted Veggie-Topped Aubergine with Vegan Parmesan