This easy vegan supper is inspired by the Spanish countryside.
Cals 486 · Prot 18 · Carbs 76 · Fat 15
Vegan
30 min
This easy vegan supper is inspired by the Spanish countryside.
Cals 486 · Prot 18 · Carbs 76 · Fat 15
Vegan
Ingredients
Buckwheat
Buckwheat
150 Grams
Salt
1 Tsp
Olive oil
1 Tbsp
For stew
White onion
1 Piece
Garlic cloves
3 Pieces
Olive oil
2 Tbsp
Smoked paprika powder
2 Grams
Dried oregano
2 Grams
Black pepper
0.5 Tsp
Vegetable stock cube
15*
0.5 Pieces
Peeled plum tomatoes
400 Grams
Butter beans
400 Grams
Brown sugar
5 Grams
Spinach
100 Grams
Salt
1 Tsp
Garnish
Hazelnuts
2*
40 Grams
Fresh basil
15 Grams
Allergens
*15 Celery, *2 Tree Nuts
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
2045 / 486
Fats (g)
15.4
of which saturated (g)
1.6
Carbohydrates (g)
76
of which sugars (g)
16.1
Fibers (g)
21.3
Proteins (g)
17.9
Salt (g)
0.2
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook buckwheat
Bring a large pot of water to the boil. Once boiling, add the buckwheat and salt, and cook for 20 min or until tender. Once tender, drain, fluff with fork and drizzle with olive oil.
2 Prep and fry
Meanwhile, peel and mince the onion and garlic. Heat a large pan over a medium heat with a drizzle of olive oil. Once hot, add the onion and cook for 5 min. Add the garlic, smokedpaprika, oregano and black pepper. Cook for 2 min. Add the vegetable stock cube, plumtomatoes, drained butter beans and brown sugar. Simmer, uncovered, stirring occasionally, for 15 min.
3 Add spinach and season
Meanwhile, rinse the spinach leaves thoroughly. Add the spinach to the pan and cook, stirring, for 2-3 min further. Season with salt.
4 Serve
Chop the hazelnuts roughly. Serve the stew over the cooked buckwheat. Garnish with the hazelnuts and the basil leaves.