This recipe is a favourite of Ali’s. It’s packed with healthy plant protein and lots of veg, and it’s both hearty and delicious, high in antioxidants and immune boosting. She often makes big batches to last for a few days and it even tastes better the next day.
The veg can be swapped out with any veg you may have available and ready to use. It also freezes easily which comes in handy for those evenings you may not feel like cooking. It freezes well for up to 3 months.
No beans?
No problem, just swap with whatever pulses you may have at hand – try chick peas, green lentils, or even cubed sweet potato for a hearty, fiber-rich twist.
Dark chocolate swap
Try adding a spoonful of unsweetened cocoa powder instead — it adds depth and richness without sweetness.
Add leafy greens
Try stirring in a few handfuls of spinach or kale in the last 5 minutes of cooking for an extra boost of iron, magnesium, and folate.
Meal prep friendly
Why not double the batch and freeze half? Add a splash of water or stock when reheating for the best texture.
No beans?
No problem, just swap with whatever pulses you may have at hand – try chick peas, green lentils, or even cubed sweet potato for a hearty, fiber-rich twist.
Dark chocolate swap
Try adding a spoonful of unsweetened cocoa powder instead — it adds depth and richness without sweetness.
Add leafy greens
Try stirring in a few handfuls of spinach or kale in the last 5 minutes of cooking for an extra boost of iron, magnesium, and folate.
Meal prep friendly
Why not double the batch and freeze half? Add a splash of water or stock when reheating for the best texture.
