Day 10/10 Protein-packed Vegetarian Meals

• servings: Serves 4
• total time: 18 minutes

Ingredients

60 ml extra virgin olive oil (EVOO)

4 garlic cloves, minced

2 cans butter beans (or large butter beans), drained and rinsed

Zest of 1 lemon

2 cups plant-based chicken stock

1/2 cup chopped parsley

1/2 cup chopped dill

Salt and pepper, to taste

Lemon juice, to serve

Directions

In a large pot, heat the EVOO over medium heat. Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

Stir in the butter beans and cook for another 2-3 minutes, allowing them to warm through.

Pour in the plant-based chicken stock and add the lemon zest. Bring the mixture to a gentle simmer.

Season with salt and pepper to taste. Let it simmer for about 10-15 minutes, allowing the flavors to meld and the broth to slightly reduce.

Stir in the chopped parsley and dill, cooking for another 2 minutes.

Ladle the brothy beans into bowls and drizzle with fresh lemon juice before serving.

Focaccia

Ingredients:

500 g strong wheat flour

400 mL warm water

8 g instant yeast

1 tbsp sugar

60 mL extra virgin olive oil (EVOO), plus extra for dimpling

Sea salt flakes, to taste

Fresh rosemary, to taste

METHOD ON MY IG BC ITS TOO LONG FOR TIKTOK 🫶🏼