A Vegan Recipe That Even A Meat Eater Will Love
Our newest Cazinc team member, the fabulous Zoe follows a Vegan diet. Since working with Zoe I have not only learnt the many benefits of the Vegan diet, but I have also watched Zoe eat the most amazing lunches each day.
Zoe prepares all her meals each weekend to make her week easier to stay on her Vegan journey.
Here is her Vegan Middle Eastern Beans, which Zoe served up with ½ an avocado and a large piece of roasted pumpkin. It didn’t only look delicious, but the taste was fantastic too. A meal Zoe cooks for her meat-eating, cheese lover Italian boyfriend, who always asks for more.
Sprinkled on top of the dish is Braggs Premium Nutritional Yeast, which is filled with all the vitamin B’s, so it's great for those following a Vegan diet. Nutritional yeast also gives the dish a appetizing cheesy flavour.
Middle Eastern Beans
2 teaspoons olive oil
1 x tin mixed beans – drained and rinsed in water to wash off the sugar and salt.
1 chopped onion
2 cloves chopped garlic
1 x chopped red chilli
1 x punnet cherry tomatoes
2 x tin tomatoes with herbs
Small handful fresh rosemary
Teaspoon fresh thyme
Sprinkle smoked paprika
Salt and pepper to taste
Heat olive oil (low heat) in a large frying pan. Add chopped onion, garlic and chilli and fry for 5 minutes. Add cherry tomatoes and continue to fry until soft.
Add the beans, tin tomatoes, fresh herbs and spices.
Cook on a low heat for approximately an hour.
Drizzle with olive oil, sprinkle on the nutritional yeast and enjoy.
Serve with other vegetables like Zoe, including avocado, roasted vegetables, rocket or spinach.
Zoe also often adds a Vegan Pesto mix, which she buys from good grocers, or you can make our non-Vegan pesto here.
Or make this simple Vegan Pesto from Food 52.
· 2 cups tightly packed fresh basil
· 1/2 cup walnuts or pine nuts
· 1 to 2 cloves garlic, roughly chopped (to taste)
· 1/2 cup extra-virgin olive oil
· Sea salt and freshly ground pepper, to taste
· 1 tablespoon lemon juice
· 3 tablespoons nutritional yeast
Place the basil, walnuts or pine nuts, and garlic in a food processor fitted with the S blade. Pulse to combine, until the mixture is coarsely ground.
Turn the motor on and drizzle the olive oil in a thin stream. Add the sea salt, pepper, lemon, and nutritional yeast, and pulse a few more times to combine.
Carolyn Rowland is a qualified NLP Master Therapist, Advanced Practitioner of Matrix Therapies, Time Line Therapist, Practitioner of Hypnotherapy, has a Diploma for Business and Life Coaching and A Professional Image Stylist. Carolyn is happily married to her husband Simon, and raised four beautiful children, who are now young adults and a teenager.