IMAGE staffer Jennifer Sheerin’s wellness routine balances busy days with carving out space for herself
IMAGE staffer Jennifer Sheerin’s wellness routine balances busy days with carving out space for herself

Jennifer Sheerin

This three-storey Dalkey home has the most beautiful sloping gardens
This three-storey Dalkey home has the most beautiful sloping gardens

IMAGE

Real Weddings: Kelly and Sean’s show-stopping wedding in Co Kerry
Real Weddings: Kelly and Sean’s show-stopping wedding in Co Kerry

Shayna Healy

WIN a bundle of Max Benjamin wall fragrance diffusers worth €165
WIN a bundle of Max Benjamin wall fragrance diffusers worth €165

Megan Burns

If networking is a super power then Mary McKenna deserves a cape
If networking is a super power then Mary McKenna deserves a cape

Fiona Alston

The sunglasses team IMAGE are reaching for this summer
The sunglasses team IMAGE are reaching for this summer

Sarah Gill

Page Turners: ‘Assembling Ailish’ author Sharon Guard
Page Turners: ‘Assembling Ailish’ author Sharon Guard

Sarah Gill

A seafront Skerries home has been given a luxe update with rich colours and hotel-inspired details
A seafront Skerries home has been given a luxe update with rich colours and hotel-inspired...

Megan Burns

Calling all Irish entrepreneurs: The Pitch 2025 is open for applications
Calling all Irish entrepreneurs: The Pitch 2025 is open for applications

IMAGE

Money moves: Smart financial strategies for every chapter of your life
Money moves: Smart financial strategies for every chapter of your life

IMAGE

Image / Editorial

Your new favourite vegan recipe is here


By Meg Walker
17th Jan 2019
Your new favourite vegan recipe is here

 

 

Smoky Bean Stew

Serves 4

Ingredients
olive oil, for frying
3 shallots, finely chopped
1 jalapeño chilli, finely chopped
2 garlic cloves, finely chopped
1 x 400g tin aduki beans (or you can use black beans or haricot), rinsed and drained
1 x 198g tin sweetcorn, drained
1 tsp chilli paste
½ tsp smoked paprika
1 tbsp garlic purée
pinch of black pepper
300g passata
juice of ½ lemon or lime

To serve
1 avocado
4 tbsp plant-based yoghurt
2 handfuls of spinach leaves
small bunch of coriander

Method
Heat some olive oil in a pan, then add the shallots, chilli and garlic and cook over a medium heat until softened.

Tip in all the remaining ingredients, along with 125ml water. Stir to combine, then simmer for 20 minutes to thicken, stirring occasionally.

Serve hot with any toppings of your choice.

 

Extracted from What Vegans Eat by Brett Cobley (HarperCollins, approx €19). Photography by Andrew Burton.