Plant Based Week 2023

Plant Based Week

15th – 19th of May

It seems plant based meals are gradually gaining in popularity as the benefits become more apparent, but there’s still plenty more to be done.

‘Where to start? Surely plant based diets are more difficult to come by and more effort to make!’ we hear some people cry. Not to worry, we have a fantastically simple and delicious plant based recipe below to get you started.

Selecting just one plant based meal a week can go towards huge benefits for your health and the planet. The best way to learn this, though, is to simply give it a go.

https://stock.adobe.com/uk/images/smoky-vegan-vegetable-jambalaya/472777086?prev_url=detail

Ingredients

Onions – 50 g/2 oz
Mixed Peppers – 100 g/4 oz
Celery – 25 g/0.9 oz
Garlic Clove – 1 piece
Chopped Tomatoes – 106 g/4 oz
Tomato Puree – 5 g/0.2 oz
Paprika – 5 g/0.2 oz
Bouillon (Vegetable) – 5 g/0.2 oz
Boiling water – 750 ml/26.4 fl oz
Basmati Rice – 300 g/11 oz
Red Kidney Beans – 106 g/4 oz
Oregano – 1 g
Button Mushrooms – 50 g/2 oz
Spring Onion – 20 g/0.7 oz
Soy Sauce – 8 ml/0.3 fl oz

Method

1. Heat some oil in a pan and sauté the onions, garlic, celery and peppers until soft.
2. Add the tomatoes and tomato paste along with the paprika, continue to sauté for a few more minutes.
3. Add kidney beans to the pot along with the soy sauce, oregano and chopped fresh mushrooms
4. Stir in the water and the stock then bring everything to the boil.
5. Add in the rice and stir. Let the mixture reach boiling point before putting the lid on.
6. Reduce the heat and cook for 20 mins. monitor the mixture to avoid anything sticking to the bottom of the pan and served when ready.