a hearty and nutritious winter recipe
Serves: 4
Prep time: 5 mins
Cooking time: 25 mins
Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal
INGREDIENTS
1tbsp extra virgin olive oil
325g cherry tomatoes, halved
half a large carrot, cut into small batons
1 aubergine, cut into cubes
2tbsp tomato puree
500ml veg stock
2 bay leaves
1tsp oregano
100g kale
400g can of kidney beans, drained
1tsp olive oil
200g vegan halloumi, cut into cubes
sprinkle of dried rosemary
METHOD
Heat 1tbsp olive oil in a large pan and fry the tomatoes, carrot and aubergine for 5 mins. Add the tomato purée and fry for a minute then add the veg stock, bay leaves and oregano and simmer for 20 mins for the sauce to reduce and thicken. Add the kale in the last 10 mins (put the pan lid on to steam it) and the beans in the last 3 mins
In the final 5 mins, heat 1tsp oil and a sprinkling of rosemary in a separate griddle pan and grill the vegan halloumi for a couple of mins on each side
Remove the bay leaves from the pan then dish up and top with the griddled vegan halloumi. Enjoy my lovelies x
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