Potato and black bean salad with vegan steak
Background
This potato and black bean salad with vegan steak is a quick and easy meal for midweek supper. The potatoes can be cooked ahead or you can use leftover boiled potatoes - then it takes max. 15 minutes to make the dish! Vegan or plant-based steak is widely available now at supermarkets. Serve it with a crispy salad on the side. (For non-vegans, you can use beef steak, pork chops or sausages - cooked in a different pan).
Ingredients
- 500g new potatoes
- 1 leek or onion
- 2 cloves of garlic
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ΒΌ tsp cayenne (optional)
- 250 ml vegetable stock
- Juice of Β½ lime
- 1 grilled/roasted bell pepper, sliced
- 1 tin black beans
- 2 Tbsp chopped coriander leaves
- Salt and pepper
- 2 vegan steaks
- Lime wedges
Instructions
- Cook the potatoes in lightly salted water, then drain and set aside. You can chill them for up to 3 days if you prefer or carry on with the recipe immediately.
- Finely slice the leek an garlic. Cut the potatoes into bite-sized chunks, if needed.
- Heat some oil in large, shallow pan and sautΓ© the leek for 5 minutes then add the garlic and stir for a minute or so.
- Add the spices and potatoes, stir to coat them well, then add the stock and lime juice. Bring to a simmer, then add the drained beans, cook for a couple of minutes to warm through, then add the roasted pepper and coriander leaves. Put a lid on, turn off the heat and rest.
- Meanwhile, lightly oil a griddle pan and cook the steaks for a couple of minutes on each side, following the instructions on the packaging.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Tex-Mex
- Ingredients: - Beans - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - High Fibre - Nut Free - Sugar Free - Vegan
- Skill Levels: - Easy
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