Such an easy dish. You can throw this together in 20 minutes and it’s fully nourishing and delicious. We loved this one.
5 min prep time
15 min cook time
20 min Total
160g vegan chicken (I used The Vegetarian Butcher, What the Cluck)
1 tin butter beans, drained
1 pak Choi, chopped
100g kale, stalks removed
125g mushrooms, sliced
10 cherry tomatoes, halved
½ vegetable stock cube
Splash hot water
1 tbsp Italian herbs
1 tbsp fresh parsley, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
- Heat your olive oil in a pan on a medium heat.
- Add your mushroom, cherry tomato, garlic, parsley and Italian herbs and cook for about 5-10 minutes or until the mushrooms have softened a bit.
- Add butter beans, pak Choi, chicken, kale and spinach. Sprinkle over your stock cube and add a splash of hot water. Stir everything together.
- Cook for 5-8 minutes until the greens are soft and most of the liquid is absorbed.
Serve with steamed or roasted veggies on the side or mashed potato