Cheesy Beany Broccoli Bowl

Taken from Sophs Plant Kitchen

Cheesy beany sauce

400g silken tofu

35g nooch

2 garlic cloves

1 tsp smoked paprika

1/2 tsp turmeric (for colour)

1/2 tsp salt

1 tbsp white vinegar

2 tsp Dijon mustard

whizz up the sauce ingredients, then add 700g of the butterbeans and heat through.

Roasted chickpeas

240g chickpeas, rinsed and drained

1 tsp smoked paprika

1 tsp ground cumin

Salt and pepper

Olive oil

preheat oven to 200c. Rinse and pat dry the chickpeas. Add the spices, salt and pepper, then roast for 15-20 mins.

Quinoa & Lentils 

1/2 an onion, diced2

1 cloves garlic

150g quinoa

250ml veg stock

240g brown lentils

Sauté the onion for 5 mins, then add the garlic. Fry for 2 mins more, then add rinsed quinoa grains and cover in the onion and garlic mixture. Add the stock and the lentils, bring to the boil then simmer for 10-15 mins or until the water has evaporated - you may need a little more water if the quinoa grain is still hard.

Broccoli

1 head of broccoli, sliced through the stems and seared in a hot frying pan with a little oil and salt for a few minutes until starting to take on a char around the edges.

Serve with chopped sundried tomatoes, fresh coriander &  nut/seed mix.