Ingredients
For the walnut meat:
1 cup (120g) walnuts
2 cups (140g) chestnut mushrooms
2 tsp. ground cinnamon
For the quinoa:
½ cup (125g) dried quinoa
2 tbsp. coconut oil
1 small onion, diced
1 green bell pepper, chopped
2 cloves garlic, minced
1½ tbsp. Cajun seasoning
1x 14 oz. (400g) can red kidney beans, drained
½ cup (120g) vegetable broth
salt & pepper
⅓ cup (10g) fresh parsley, chopped, to garnish
Preparation
Step 1
Cook the quinoa according to instructions on the packaging.
Step 2
In a food processor or high-speed blender, pulse the ‘walnut meat’ ingredients until you reach a consistency of ‘ground meat’.
Step 3
Heat the coconut oil in a large pot over medium heat. Add the onion, bell pepper and garlic and sauté for 5 minutes. Season with the Cajun spices, add the beans and cooked quinoa and mix well to combine.
Step 4
Now add in the vegetable broth and simmer gently, allowing the broth to reduce by half.
Step 5
Remove the pot from the heat, season to taste with salt and pepper and serve garnished with freshly chopped parsley.
Nutritional information (per serving)
Kcal
318
Fats (g)
19
Carbs (g)
29
Protein (g)
11
Fiber (g)
8
