Harissa Spiced Celeriac, Black-Eyed Beans, Quinoa & Walnuts
Ingredients
Grain
- 3 servings quinoa
Flavour
- 1 medium or 2 small onion peeled diced
- 1 stick celery washed chopped
- 1 tsp rapeseed oil
Spices
- 1 tsp harissa spice mix
- 1/2 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground cumin
Sauce
- 1 cup tomato passata
- 1 cup water
Grated Vegetable
- 1 celeriac grated
Beans
- 1 tin black beans rinsed drained
Finishing flavours
- 2 cloves garlic
- 1/2 cup grated vegan cheese
- 1/2 cup nutritional yeast flakes
- 1 tbsp apple cider vinegar
Greens
- 1-2 cups spinach washed
Fats
- 2-3 handfuls walnuts
Instructions
Grain
- Rinse the quinoa under running water in a sieve and then place in a pan with 2-3x the volume of water. Bring to the boil then simmer for about 15 minutes or as per packet instructions.
Main dish
- Add the chopped onion and celery to a large pan with a dash of rapeseed oil and cook on a low heat for at least 5 minutes, until they begin to soften.
- Add all of the spices and stir through.
- Next, add the tomato passata and water. Stir to combine.
- Now add the grated celeriac, black eyed beans and spinach and combine together.
- Leave to simmer for about 5-6 minutes on a medium heat until heated through.
- Next, add the garlic, grated vegan cheese, nutritional yeast flakes and apple cider vinegar and stir everything together.
- Drain the quinoa and serve together with the black eyed bean mixture. Top with the walnuts and a seasoning of salt and pepper to taste.
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