Vegan Corned Beef

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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)

Directions

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.

Nutrition

• Calories: 149 kcal
• Total Fat: 1 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.3 g
• Sodium: 338 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 8 g
• Total Sugars: 4 g
• Protein: 7 g