Welcome to March!!!
Here’s to hoping Spring comes early and stays more sunshiny than rainy…right?
Anyway I’m still on my big ol’ one pot vegan recipes kick because I’ve been pretty much living in the writing cave lately. The good news is that my book is now off to the editor! Now I just have to do the art and hope for the best.
But now I’m kind of addicted to the time I get back by making a big pot of vegan goodness and enjoying it for both lunch and dinner. It’s easy and it almost always ends up being super calorie friendly, which for me is a win-win.
This vegan recipe is ideal if you like beans and spice, and if you don’t then you can use less gochujang or you can trade it for tomato paste.
And this is a protein rich meal that has nothing at all to do with me being vegan but I’ve been looking into ways to reduce workout soreness and it turns out that protein can help so this recipe contains butter beans and vegan sausages made from pea protein. Guess what? It helps…some. I think it’s safe to say that breaking muscles and rebuilding means there’s always a little bit of soreness so…yeah.
Let’s do this!
Kitchen Tools:
*Cutting board
*Food process or Blender
*Kitchen knife
*Stock pot
*Stirring spoon
Ingredients:
*Butter beans (drained & rinsed)
*Onions
*Leeks
*Roasted red pepper (drained if jarred)
*Garlic
*Tomato, rough chopped
*Vegan sausage (optional)
*Gochujang paste
*Fennel bulb
*Crushed tomatoes
*Vegan Feta cheese (crumbled)
Directions:
*Add roasted red pepper, garlic & fresh tomato to the food processor and run until smooth. Set aside.
*In a large pot, add broth or water (or oil) over medium high heat. Add chopped onion, leeks & fennel and season with salt & black pepper, stirring regularly for about 5 minutes.
*Chop vegan sausages if using and toss them into the pot, stirring.
*Stir in gochujang paste, adding a bit of liquid if needed to help break it down, and then add butter beans and chopped tomatoes.
*Season as needed. I used smoked paprika, oregano, thyme and turmeric.
*Add in roasted red pepper sauce and bring to a boil. Reduce to a simmer for 10 to 15 minutes.
*Crumble vegan Feta on top (optional). Serve with a side salad and bread if you want a full vegan meal.
Some links are affiliate links which means I’ll earn money if you buy these products. Feel free to click on the links to help a fellow blogger out! Thanks.
The Spicy Spatula 
Whatcha think?