Every month I create vegan and gluten-free meals for 3 days as a ‘reset’ for those who are looking to level up their nutrition. It helps to break free of your usual go-to meals (which may be take-out or processed) and to get back to basics with real whole foods.
My Inspiration
I created this meal with inspiration from Forks Over Knives. They are my go-to for plant-based recipes. I promise this is super easy and what I found interesting was using the ‘aquafaba’ (liquid from canned chickpeas) for the recipe. I have seen this used in recipes before and thought…WHAT THE…. but it has no taste and so much nutritional value in it. Besides, we just dump it out anyway so why not get your money’s worth?!
The original recipe calls for bulgur but I used quinoa that I had on hand – but feel free to swap with any grain of choice. I like cooking it all in one pot for easy cleanup. Great as a side dish or main vegan meal.
Mustard Potato & Green Beans
Materials
- 2 lb small round potatoes, cut 1/4" thick
- 1 12-14oz bag frozen petite green beans
- 1 medium red onion, sliced thinly
- 6 Tbsp aquafaba (drained from chickpeas)
- 3 Tbsp Dijob Mustard
- 1-2 Tbsp fresh dill
- 1/2 tsp garlic powder
- 4 cups hot cooked grain of choice (I used quinoa)
- 1/4 cup chopped walnuts (omit if allergy or sub sunflower seeds)
Instructions
- In a 6-qt Dutch oven cook potatoes in enough boiling water to cover by 2 inches for 2 minutes.
- Add green beans and red onion; return to boiling. Reduce heat to medium and cook 2 minutes more or until potatoes and beans are tender. Drain - keep warm
- Meanwhile, in a small bowl whisk together aquafaba, vinegar, mustard, dill and garlic powder. Add to potatoes and beans. Toss gently to coat. Season with salt & pepper.
- Serve potato mixture over grain and sprinkle with walnuts.
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