VEGAN THREE BEAN SALAD

Vegan Three Bean Salad

Because Mr Vegan is a vegan and protein at mealtimes is always an issue, I decided we need to eat more beans. We already use them in soups, curries and chillis but, up until now, have not really incorporated them into salads. I took a pea salad recipe off Wise Móna's fantastic blog as a starting off point and made this delicious Three Bean Salad today.

Helper Juno with the beans

Tesco very handily sell a tin of mixed beans (cannellini, adzuki & flageolet) and I used that. You can, of course, cook your own dried beans.

INGREDIENTS

• 400g tin of mixed beans
• 150g sweetcorn
• 1 carrot (grated)
• 1 small onion – chopped small
• handful roughly chopped coriander
• 1 clove of garlic (minced)
• half tsp sugar
• 15 ml olive oil
• 15 ml red wine vinegar

 METHOD

• Mix the beans, sweetcorn, onion and carrot in a big bowl
• In a small bowl mix the oil, sugar, vinegar and garlic
• Mix dressing into salad then add the coriander

HANGOVER SOUP

It's New Year's Day (happy new year!) so hangover soup is the order of the day. My hangover is of the prosecco-red wine-beer variety. Cringe.

This soup is vegan, chunky, and full of red and orangey goodness. And it will bring you back if you are too far gone. I feel half human after a hot shower and a bowl of this.

THE GOODS

3 large carrots, chopped
100 g red lentils
1 large onion
1 yellow pepper, chopped
tin chopped tomatoes
1.7 litre boiled water
2 veg stock cubes
half tsp salt
a grind of black pepper
a handful of wholemeal pasta

THE WAY

Chop the onion and fry off in a little oil in a big pot
Add the chopped pepper and fry a little more
Pour in the chopped tomatoes and boiling water
Add the lentils and carrots
Toss in salt, a grind of pepper and the stock cubes (crumbled)
Bring to the boil, then turn down heat and simmer for twenty minutes
Add the pasta, bring to the boil, then turn down heat and simmer for ten minutes
Serve on its own or with your favourite bread. Num num.