Big Bowl of Nourishment with Beans and Plantains
Ingredients
- 1 chopped onion
- 3 minced garlic cloves
- 1 tbsp tomato paste
- 3 cups cooked black beans
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp maple syrup
- 1 tsp sriracha
- vegetable broth as needed
- salt to taste
- black pepper to taste
- 1 sweet potato
- tahini
- red chili flakes
- corn
- vegan butter optional
- olive oil optional
- lime optional
- chili powder optional
- 1 very ripe plantain
- avocado
Preparation
Beans
Cook 1 chopped onion in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes.
Add 3 minced garlic cloves and cook another minute.
Mix in 1 tbsp tomato paste.
Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha.
Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed.
Season with salt and black pepper to taste.
Sweet potato
Prick sweet potato all over with a fork.
Bake on a lined sheet at 400F until the thickest part is easily pierced with a fork.
Once cool, slice open with a knife and add tahini and red chili flakes.
Corn
Use tongs to hold the end of corn and turn slowly over a gas flame on the stove until evenly charred.
Optionally, brush with vegan butter or olive oil after cooking, squeeze lime and add chili powder if desired.
Plantains
Slice very ripe plantain into about 1-1/4 inch pieces.
Optionally, brush lightly with olive oil.
Cook in air fryer or oven at 400F until lightly browned.
Serve with mashed avocado and chili flakes. Add salt to taste.
