Vegan cannellini bean and cabbage stew with tahini
~34 minon the hobFusionVeganGluten-freeDairy-free
705kcal
32 gprotein
74 gcarbs
26 gfat
23 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 1,094 | 51 g |
| Emmagetting lean | 27% | 604 | 28 g |
| Jackgrowing | 24% | 528 | 24 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Cannellini beans — 400 g tin½ tin
- Savoy cabbage250 g
- Tahini25 g
- Quinoa45 g
- Red lentils30 g
- Extra virgin olive oil2 tsp
- Lemons½
- Cannellini beans — 400 g tin1½ tins
- Savoy cabbage500 g
- Tahini50 g
- Quinoa90 g
- Red lentils60 g
- Extra virgin olive oil1 tbsp
- Lemons1
- Cannellini beans — 400 g tin3 tins
- Savoy cabbage1.0 kg
- Tahini100 g
- Quinoa180 g
- Red lentils120 g
- Extra virgin olive oil2 tbsp
- Lemons2
From your store cupboard
SaltSmoked paprikaGround cumin
If you can’t get it
- Tahini → blended sesame seeds, or sunflower seed butter
- Quinoa → buckwheat or millet
Method
- Rinse the quinoa and cook it 13 minutes in salted water.
- In the oil fry a teaspoon of cumin and a teaspoon of smoked paprika for 1 minute, then add the rinsed lentils and 350 ml water. Cook 15 minutes.
- Shred the savoy (tough ribs cut out) and braise it 12 minutes with the lid on.
- Add the drained beans, season with salt and warm through 5 minutes.
- Loosen the tahini with lemon, salt and a little water — it seizes first, keep stirring and it comes together. Pour it over the pot and serve with the quinoa.
- Rinse the quinoa and cook it 13 minutes in salted water.
- In the oil fry a teaspoon of cumin and a teaspoon of smoked paprika for 1 minute, then add the rinsed lentils and 700 ml water. Cook 15 minutes.
- Shred the savoy (tough ribs cut out) and braise it 12 minutes with the lid on.
- Add the drained beans, season with salt and warm through 5 minutes.
- Loosen the tahini with lemon, salt and a little water — it seizes first, keep stirring and it comes together. Pour it over the pot and serve with the quinoa.
- Rinse the quinoa and cook it 13 minutes in salted water.
- In the oil fry a teaspoon of cumin and a teaspoon of smoked paprika for 1 minute, then add the rinsed lentils and 1.4 l water. Cook 15 minutes.
- Shred the savoy (tough ribs cut out) and braise it 12 minutes with the lid on.
- Add the drained beans, season with salt and warm through 5 minutes.
- Loosen the tahini with lemon, salt and a little water — it seizes first, keep stirring and it comes together. Pour it over the pot and serve with the quinoa.
Allergens: Sesame seeds (11)
