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    Niamh Recipes

    Protein Bean Salad

    3 servings

    porții

    25 minutes

    timp activ

    25 minutes

    timp total
    Începe gătitul

    Ingrediente

    1/4 cup red wine vinegar

    6 tablespoons hemp hearts

    2 tablespoons nutritional yeast

    1 tablespoon mellow miso (white miso)

    1 large clove garlic

    1/2 cup chopped chives (roughly chopped)

    1/2 cup fresh parsley leaves

    1 small lemon (juice)

    1/2 cup water

    Salt (or salt substitute to taste)

    1 small red onion (small dice, about 1 cup)

    1 large red bell pepper (small dice)

    2 tablespoons capers (reduced sodium rinsed, and minced)

    6 sun-dried tomatoes (jarred, preserved in oil, rinsed, or plain sun-dried tomatoes, soaked in water)

    1 cup artichoke hearts (marinated and quartered from jar, strained, and rinsed)

    2 1/4 cups chopped cabbage (about one-fourth head)

    1 1/2 cups cooked white beans

    1 cup frozen shelled edamame beans (thawed)

    1 cup cooked French lentils (or Puy, green, or brown lentils)

    1 medium cucumber (small dice, optional)

    1/2 cup fresh parsley (chopped)

    Instrucțiuni

    Make the dressing: Transfer the red wine vinegar, hemp hearts, nutritional yeast, mellow miso, garlic, chives, parsley, lemon juice, and water to the canister of a blender. Blend on high until smooth.

    For serving: Place the red onion, bell pepper, capers, sun-dried tomatoes, artichoke hearts, cabbage, white beans, edamame beans, lentils, cucumber, and parsley into a large bowl. Add two-thirds of the dressing and mix to combine. Add more dressing as desired.

    For meal prep: Use three to four (24 to 32-ounce) jars with tight-fitting lids. Add one-third of the dressing to each jar followed by the bell peppers, red onion, artichoke hearts, cabbage, sun-dried tomatoes, capers, edamame, white beans, and lentils. Omit the cucumber if stored overnight.

    Nutriție

    Dimensiune porție

    -

    Calorii

    587 kcal

    Grăsime totală

    17 g

    Grăsime saturată

    1 g

    Grăsime nesaturată

    14 g

    Grăsime trans

    -

    Colesterol

    -

    Sodiu

    610 mg

    Carbohidrați totali

    73 g

    Fibre dietetice

    26 g

    Zaharuri totale

    14 g

    Proteine

    39 g

    3 servings

    porții

    25 minutes

    timp activ

    25 minutes

    timp total
    Începe gătitul

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    Ingrediente

    1/4 cup red wine vinegar

    6 tablespoons hemp hearts

    2 tablespoons nutritional yeast

    1 tablespoon mellow miso (white miso)

    1 large clove garlic

    1/2 cup chopped chives (roughly chopped)

    1/2 cup fresh parsley leaves

    1 small lemon (juice)

    1/2 cup water

    Salt (or salt substitute to taste)

    1 small red onion (small dice, about 1 cup)

    1 large red bell pepper (small dice)

    2 tablespoons capers (reduced sodium rinsed, and minced)

    6 sun-dried tomatoes (jarred, preserved in oil, rinsed, or plain sun-dried tomatoes, soaked in water)

    1 cup artichoke hearts (marinated and quartered from jar, strained, and rinsed)

    2 1/4 cups chopped cabbage (about one-fourth head)

    1 1/2 cups cooked white beans

    1 cup frozen shelled edamame beans (thawed)

    1 cup cooked French lentils (or Puy, green, or brown lentils)

    1 medium cucumber (small dice, optional)

    1/2 cup fresh parsley (chopped)

    Instrucțiuni

    1

    Make the dressing: Transfer the red wine vinegar, hemp hearts, nutritional yeast, mellow miso, garlic, chives, parsley, lemon juice, and water to the canister of a blender. Blend on high until smooth.

    2

    For serving: Place the red onion, bell pepper, capers, sun-dried tomatoes, artichoke hearts, cabbage, white beans, edamame beans, lentils, cucumber, and parsley into a large bowl. Add two-thirds of the dressing and mix to combine. Add more dressing as desired.

    3

    For meal prep: Use three to four (24 to 32-ounce) jars with tight-fitting lids. Add one-third of the dressing to each jar followed by the bell peppers, red onion, artichoke hearts, cabbage, sun-dried tomatoes, capers, edamame, white beans, and lentils. Omit the cucumber if stored overnight.