Well gang, here is another SUCCESS for the vegetarian recipe collection! I’m so excited to share this latest creation – one I was really keen to make as tasty as possible! I’ve worked a spicy little black bean sauce into this veggie stir fry for a plant protein punch, and I hope you enjoy it as much as my family and I did!

Recipe (Serves 5)

Ingredients

• 1 tbsp sesame oil (for cooking)
• 1 red onion (or white), peeled and diced
• 2 medium carrots, peeled and diced into thin strips
• 200g button mushrooms, stem removed and washed
• 2 cups of broccoli florets, washed
• 1 400g tin of black beans
• 1 tbsp apple cider vinegar
• 1 tbsp water
• 3 tbsp soy sauce
• 3 tbsp honey
• 1/4 tsp mild chili powder
• 1 tsp ground ginger
• 1 clove of garlic, peeled and finely chopped
• 1 fistful of raw cashews, chopped roughly

Method

1. First, make the black bean sauce – blitz half the black beans with the apple cider vinegar, water, soy sauce, chili powder and ginger. Set aside in a small bowl.
2. Prepare your veggies next, and set aside.
3. Heat the oil the your wok or pan on a medium heat, and fry the veggies – onions first, then add the mushrooms, broccoli and carrots. Stir fry the veggies for 5-7 minutes until the onions are translucent.
4. Next add the rest of the black beans and the cashews, and stir again.
5. Add your black bean sauce, season with a little black pepper, and mix the sauce in. Add a splash of water and stir again.
6. Add the honey to the pan and mix it in.
7. Cook the stir fry mix for another 5 minutes to really get the veggies and beans stuck into your delicious sauce.
8. If you’re serving your stir fry with rice (I usually have it with brown rice, but noodles would be great too!), cook according to package instructions while your stir fry cooks!
9. Once your side is ready, you’re good to go! Tuck in!

Enjoy guys! Tag me if you try this recipe out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x