Welcome back for another Meatless Monday recipe.  Meatless Monday is that one-day-a-week where you choose a healthy meatless meal while supporting personal and planetary health.  This time it’s a vegan recipe loaded with plant-based meat-free alternatives.  This recipe allows you to choose your favorite beans to make a delicious vegan bean goulash.  So, without further adieu:

Vegan Two-Bean Goulash
Serves 2

• 15oz (or 1 tin) each of black-eyed beans and cannellini beans, soaked overnight and cooked (you can substitute the beans for any other kind – kidney and haricot beans work well together)
• 4oz (100g) shallots or small onions, peeled but left whole
• 4 sticks of celery, chopped
• 4 zucchini (courgettes), sliced thickly
• 3 small carrots, sliced
• 14 oz (400g) tin of chopped tomatoes
• 1/2 pint (300ml) vegetable stock
• 1/2 tsp caraway seeds (or use poppy or mustard seeds)
• 1 tbsp corn flour
• 1 tbsp paprika

Directions:

1. Heat 1 tbsp oil in a large pan and fry the onions, celery, courgettes and carrots over a high heat until lightly browned.
2. Add the tomatoes with their juice and the stock. Stir in paprika, seeds, salt and pepper.
3. Cover and simmer for 20 minutes until the vegetables are tender.
4. Stir in the beans. Blend the cornflour with 2 tbsps water and add to the pan.
5. Bring to a boil, stirring, until the sauce begins to thicken.
6. Cover and simmer for 10 minutes.

This recipe is courtesy of simpleveganrecipes.co.uk.

This is another wonderful recipe to choose from in your Meatless Monday quest.  Meatless Monday is simple sacrifice, big reward for you and the planet.  To learn more visit meatlessmonday.com.  If you don’t go meatless this week, there’s another Monday around the corner for you to jump on board.