Categories: Main Meals Recipes
This is a great easy midweek dinner. The bean stew can be made the night before and reheated and the slaw can also be made the night before. The fresh slaw cuts through the richness of the beans.
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Per serving (577g)
Calories 517, Fat 10g, Saturates 1.5g, Carbohydrate 97g, Sugars 26g, Fibre 20g, Protein 15g, Salt 3g
Firstly, pre-heat the oven to 200°C/400°F/Gas 6, then place the sweet potatoes onto a baking tray and place in the oven to bake for 40-50 minutes until cooked through.
For the slaw, whisk together the cider vinegar, olive oil, maple syrup and Dijon mustard to make a dressing, then add this to a bowl with the carrot, cabbage and red onion and mix together well.
Heat the oil in a large saucepan over a medium heat, add the diced onion, garlic salt, paprika and cumin and cook for 3-4 minutes.
Next, add the jackfruit, Worcester sauce, liquid smoke, maple syrup and tomato purée and cook for 3-4, minutes then use a fork to mash the jackfruit down to a pulled consistency. Then add the chopped tomatoes, vegetable stock and mixed beans. Allow to simmer for 15-20 minutes until the sauce has thickened, season to taste.
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