Vegan Bean Lettuce Wraps & Broccoli Salad (& corn!)

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Lettuce wraps are my thing. This is my go-to meal whenever I want something fast and healthy (& tasty!)

The burgers take some time to make but you can make a whole bunch and freeze them individually after to eat whenever!

or also you could just buy organic vegan bean burgers to save you some time if you don’t want to make these homemade

Bean Lettuce Wraps

Ingredients

  • 2 cups of diced onions
  • 4 cups of black beans (I used a mixture of black beans, kidney beans and chickpeas)*if you’re using the dried beans then it’s 1.5 cups of dried ones!*
  • 2 bay leaves
  • 1 tsp chilli powder
  • 1tsp salt
  • pinch of black pepper
  • water
  • 1 tbsp olive oil
  • 1/2 cup of raw unsalted pumpkin seeds
  • 1/2 tbsp smoked paprika
  • 1 avocado & 1/2 a lime (if you want guacamole on it!)
  • large lettuce leaves
  • tomatos
  • any other toppings you want (mustard, ketchup, vegan cheese, pickles, etc)

Directions

1. add the beans, onions, bay leaves, chilli powder, salt, and pepper to a frying pan

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2. pour in some water to cover the ingredients by about 2 inches

3. bring it to a boil

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4. decrease heat, cover, simmer for 1-2 hours (until the water is evaporated)

5. meanwhile cook 3/4 cups of brown rice (it takes about 40-50 minutes)

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6. add 1 tbsp of olive oil to a frying pan

7. add the pumpkin seeds to the frying pan and also the smoked paprika

8. mix together and fry on medium heat (3-5 minutes) until toasted

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9. make some guacamole (I just mixed 1 avocado with 1/2 a lime squeezed)

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10. go back to the beans; when the water is evaporated and everything is cooked, turn off the heat

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11. add half the bean mixture to a blender with half the rice and half the seeds and blend together, add a tiny bit of water if it’s not smooth enough

(don’t make it too smooth, some chunks left are good!)

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12. put the mixture into bowl, then blend the other half and add it to the bowl too

13. form burger patties and place them onto a non-stick baking tray

14. bake at 180ºC/350ºF, for 20-30 minutes, flipping half-way

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15. layout a big lettuce leaf, then when the burgers are cooked place a patty on the lettuce

16. add some guacamole, tomato, mustard, and any other toppings you want (for example vegan cheese, vegan mayo, ketchup, pickles..)

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17. wrap it up!

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Roasted Broccoli Salad (makes 4 servings)

Ingredients

  • 2 heads of broccoli
  • extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 cup almonds
  • 1/4 cup dried cranberries
  • 1 tbsp chopped fresh dill
  • 4 very thin slices of lemon chopped into many small pieces

for the dressing:

  • 1 clove of finely grated garlic
  • 1/2 of a big lemon squeezed into juice
  • 1 tbsp olive oil
  • 1 tbsp agave syrup (or maple syrup) (or honey if you’re not vegan)
  • 1.5 tsp of dijon mustard
  • 1 tsp of balsamic vinegar

Directions

1. chop 2 heads of broccoli (keep some of the stems)

2. leave about 2 cups in a bowl and lay the rest on a non-stick baking pan

3. drizzle the broccoli on the pan with olive oil

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4. sprinkle a pinch of salt too

5. mix it together and evenly coat the broccoli

6. roast it in the oven for 15-20 minutes

7. take a half cup of almonds and lay them on a baking tray

8. roast them in the oven too for about 8 minutes until they become toasted and a golden brown

9. add the roasted broccoli to the bowl of raw broccoli

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10. add your sliced lemon and dried cranberries to the bowl

11. roughly chop the roasted almonds and add them to the bowl

12. add the dill too!

13. now make the dressing, add all the dressing ingredients to a bowl and mix well together

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11. pour the dressing on top of the salad and mix well

Both of these recipes were in my latest “What I Eat in a Day” video, I added corn to this meal too!

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