My all time favourite way of preparing vegetables is roasting them. Depending on the vegetable, it could be a short or long process. This salad includes roasted asparagus and grape tomatoes which really don’t take long at all. Hence, a perfect weeknight meal. If you follow Love and Lentils, you’ve probably realized my appreciation for simplicity, and I think that is seen in my meals as well. Although this is so simple with few ingredients, the flavours are delicious together, and the best part is, you’ll have this on the dinner table in 25 minutes. We had our bean salad with vegan smoked apple sage sausages by Field Roast (side note; best vegan sausages ever). Not a single weird ingredient and absolutely delicious. So, it was a lazy(ish) Monday…but it tasted amazing.
Mediterranean Style Bean Salad
- 2 small 398 ml cans organic cannellini beans, drained and rinsed
- 1 pound fresh asparagus, washed and trimmed
- 1 pint grape tomatoes, rinsed
- juice of 1 lemon
- 2 tablespoons olive oil plus more for drizzling
- 2 tablespoons fresh oregano, roughly chopped
- kosher sea salt and freshly ground pepper to taste
- Preheat oven to 375ºF.
- Place asparagus and grape tomatoes onto a baking sheet and drizzle with olive oil. Sprinkle sea salt and freshly ground pepper overtop.
- Place asparagus and tomatoes in the oven and roast for 15 minutes, or until asparagus is slightly tender and browned.
- Prepare your vinaigrette by combining olive oil, lemon juice, oregano and salt and pepper. Mix with a fork to combine.
- Chop the asparagus into 2″ long spears and combine in a large bowl with beans and tomatoes. Top with vinaigrette and mix gently to combine.
- Serve with grilled lemon wedges (I did this using a pan on the stove).
I’ll start by saying that this is not ideally something that you would cook up like I did on a weeknight after work. It’s best done on the weekend, in big batches, and reheated throughout the week for a super delicious, hearty, vegan chili. I say this because the cooking time is a little long, and the longer it cooks, the better it tastes. So squeeze it into your weekend plans instead, k?
The second thing I must tell you about this chili is that it is most definitely the best vegan chili I’ve had. My husband was skeptical, kind of bored of the idea of beans, but the addition of bulgur gives the chili a fabulous texture. This recipe was created because we all needed a little bit of warming. With temperatures close to -35ºC in Montreal, we needed some heat! And heat we got! My son is used to spicy food, so he enjoyed this, but you can always use less jalapeño to satisfy the whole family if they’re not used to the heat.
Spicy Bulgur Chili Recipe
Makes 12 servings
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 cups shredded carrot
- 2 jalapeño peppers, seeded and minced
- 10 fresh plum tomatoes, diced
- 2 cups tomato sauce
- 2 15-ounce cans black beans, rinsed, drained
- 2 15-ounce cans kidney beans, rinsed, drained
- 1 cup bulgur
- 5 garlic cloves, minced
- 4 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 teaspoon ground cinnamon
- kosher salt and freshly ground pepper to taste
- chopped fresh cilantro for garnish
- Heat the oil in a large heavy pot over medium-high heat. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes. Add the garlic and sauté for another minute.
- Add the bulgur, chili powder, and cumin and stir until well combined.
- Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. If you find it too thick, add a splash of water.
- Season with salt and pepper to taste. Serve with a sprinkling of cilantro.