Veggie Black Bean Sauce
INTRODUCTION
Hello, I’m Rach Ford the Wellbeing Marketing Officer for Inspiring healthy lifestyles, I made this dish after I was craving a takeaway over the Easter bank holiday! I don’t eat meat and avoid dairy so this recipe is vegan, but you can easily substitute the fake meat for whatever lean meat, chicken or fish you like (as long as is its cooked to its own instructions) you might just want to fill this flavoursome dish full of veggies or swap out the rice noodles for boiled rice- this dish is really simple can be made your own. The recipe list may look long but It’s worth it and super easy! I have also put in brackets little tips or ingredient swaps where appropriate
Details
- Difficulty: easy
- Serves: 2-3
- Prep time: 10 mins
- Cook time: around 30-35 mins
- Suitable for Vegans
- 1x meat substitute (I used 200g of ‘fake’ soy protein chicken, but you could also use actual meat in this recipe too)
- 1x Brown onion roughly, chopped
- 1x Inch cube of ginger, finely chopped or minced
- 3x Garlic cloves- finely chopped (or you can use powdered garlic, a large clove = 1.5 teaspoons )
- 1x 400g tin of black beans, drained (these are left on the shelf in a fair few supermarkets, if you can’t find them try looking in the world food aisle)
- Half a head of fresh broccoli (Frozen is fine to use but I would fry this off separately before use to get the frozen water out of it before adding to the sauce)
- 1x pepper cut into cm strips (any colour is fine to use, I used yellow because it was just in the fridge)
- 1x tablespoon of oil (I used coconut oil) or substitute with cooking spray
- 6x medium mushrooms, chunky sliced (I used shitake, but any will do)
- 1x Spring onion finely sliced (to garnish optional)
- 2x green chilli finely sliced (or substitute with 2x teaspoons of dried chilli flakes)
- 2x generous handfuls of rice noodles (dried)
- 2xCornflour (as a thickener, but it isn’t essential if you have it in, but don’t worry if you haven’t)
- Half a cup of soy sauce (I used a mix of light and dark soy sauce but just light is fine to use!)
- 2x tablespoons of rice vinegar (White wine vinegar, apple cider vinegar or a dry white wine will do as a swap)
- 1 x Mirin rice wine (use a 1x tablespoon of honey or maple syrup if you can’t get this)
- 300ml of vegetable stock (I used my supermarkets own brand stock cubes)
Heat 1 tbsp of oil and on a medium heat slowly fry the onions, stirring gently until they are starting to go golden and transparent, this takes about 5-10 mins so drain your black beans as this is going on,
Whack up the heat and add your chopped ginger and garlic and fry for a further 2 mins, taking care not to burn the garlic
Add your broccoli and peppers and meat substitute and stir for another 4 mins (important: cook the meat or the meat substitute to instructions, I used a substitute you fry for 5 mins hence why I am cooking it at this stage)
Add in your mushroom and half of your fresh green chilli
In a cup mix your soy sauce, rice vinegar, rice wine/honey and stir in for a minute
Add your stock and drained black beans and simmer on a low heat for 10 mins
While this is simmering away nicely cook your noodles to packet instructions
If the sauce is too thin for your liking, add half a tsp of corn flour and gently stir in and more if required for desired consistency
Drain your noodles (if required) and pop them in a dish, spoon your black bean loveliness on top and sprinkle with the other half of your fresh green chillies and spring onion
