blackbeans

This easy-to-make delicious bean chilli is so warming and comforting, but we enjoy eating it any time of the year! It’s very budget friendly, using only pantry simple ingredients so perfect for people who are on a low budget, students and parents! You can freeze any leftovers and make yummy meals during the week or keep it chilled in the fridge for 2-3 days!

Serves 4

Ingredients

1 medium/small red onion, finely diced
400g can chopped tomatoes
1 vegetable stock cube
3tsp garlic powder/granules
1tsp smoked paprika
1 1/2 tsp ground cumin
1/2 tsp mild chilli powder
1tsp dried oregano
1tbsp maple syrup or 1tsp brown sugar
1 tin red kidney beans, drained & rinsed
1 tin black beans, drained & rinsed
salt & pepper, to taste

Method

Saute the onion in a pan on a medium heat setting with a little water/oil until translucent for around 6 mins.
Pour in the chopped tomatoes, then fill the chopped tomatoes tin with water until it reaches almost to the top, pour the water into the pan then add the vegetable stock. Give it a good stir. (optional – i prefer to blend the tomato mixture using a hand stick blender until smooth, i just prefer the texture this way)
Once blended (if you did) add all the spices and seasonings, maple syrup/sugar and the beans. Bring it all to boil on a high heat setting, then once it all starts to bubble, turn the heat down to low and simmer for 30 minutes until the sauce has reduced. Season with salt and pepper.
Serve with rice, sweetcorn and avocado! Enjoy! 🙂

PS – If you make this recipe, i would love to hear what you think! Let me know what you think by commenting below. Or if you take a photo, post it on Instagram and tag @nourishingalex and i will happily share it on my Insta-Stories! THANKS, Alex ❤

These vegan burgers are SO delicious, and perfect for me because i actually don’t like it too much when vegan burgers taste too “meaty”, so these are perfect if you are the same as me. The texture is crisp on the outside, yet soft on the inside, combined with the vegan cheese slices and burger fillings, these are so delicious, even the non-vegans LOVE them!

makes 6-7 burgers

Ingredients

1 flax egg (1 tbsp milled flax seeds + 3 tbsp water)
1/2 red onion, roughly diced
1 fat clove garlic, sliced
400g can black beans, drained & rinsed
1 can lentils, drained & rinsed
100g (about 3 tbsp) cooked quinoa/brown rice
3-4 tbsp corn flour
1 tsp smoked paprika
1 tbsp soy sauce/tamari
a handful fresh flat-leaf parsley
salt & pepper, to taste

To Serve

Violife vegan cheese slices
Burger Buns
Lettuce
tomato
pickles/gherkins
Vegan mayo
Vegan sriracha mayo
tomato ketchup

Method

First make the flax egg by adding 1 tbsp flax meal into a bowl with 3 tbsp water then mix together and put into the fridge to set.
Preheat the oven to 200C/180C Fan oven/400F/Gas mark 6. Line a baking tray with non-stick baking parchment.
Add the onion, garlic, lentils, black beans, cooked quinoa/brown rice, flax egg, smoked paprika, soy sauce, fresh parsley, corn starch, salt and pepper into a food processor and process for a couple of minutes until you form a paste.
Cover the mixture and place in the fridge for 10 minutes to chill and which makes this easier to handle, or you can make it straight away (with messy hands), by making the burger mix into patty shapes using your hands, then placing the patties onto your lined baking tray.
Bake the patties in the oven for 20-25 minutes, turning them half way through cooking time, until they are crisp on the outside and soft in the middle. Add the vegan cheese slices 3 minutes before end of cooking time.
Arrange your burger buns by adding the vegan mayo & sriracha mayo on the bottom of the buns, then add the burgers on top, followed by the lettuce, tomato, pickles and tomato ketchup. ENJOY!

Tag: blackbeans

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