Vegan Corned Beef

• porcje: 4 servings
• czas aktywny: 10 minutes
• całkowity czas: 20 minutes

Składniki

¾ cup water (or vegetable broth)

½ medium onion (finely chopped)

3 cloves garlic (minced)

½ medium red capsicum (diced)

1 sprig thyme

1 tablespoon Bragg's liquid aminos

½ teaspoon celery salt

½ teaspoon coriander powder

¼ teaspoon ground cardamom

½ teaspoon beet powder (for color, optional)

1 medium potato (finely diced)

1 teaspoon tomato paste

1 ½ cups cooked kidney beans (or 420g can of kidney beans)

1 spring onion (chopped)

Wskazówki

Heat ¼ water or vegetable broth in a large skillet over medium-high heat.

Add onion and cook until soft, about 3 minutes.

Stir in garlic, bell pepper, and thyme and cook until fragrant, about 1 minute.

Add Bragg’s liquid amino, celery salt, beet powder, potato, and the remaining ½ cup water or vegetable broth.

Bring skillet to a boil, cover skillet, and reduce heat to simmer for about 5 minutes until the potatoes are tender. Remove the cover and make sure the liquid evaporates.

Stir in tomato paste and mashed kidney beans and cook through. Serve immediately.

Wartości Odżywcze

• Kalorie: 149 kcal
• Tłuszcz Całkowity: 1 g
• Tłuszcz Nasycony: 0.1 g
• Tłuszcz Nienasycony: 0.3 g
• Sód: 338 mg
• Węglowodany Całkowite: 30 g
• Błonnik Pokarmowy: 8 g
• Cukry Całkowite: 4 g
• Białko: 7 g