Kung Pao White Bean Stirfry (Vegan)
Author: 
Serves: 4
 
Adapted fromfullofplants
Ingredients
  • 15oz- Navy Beans (or Cannellini)
  • 1 Red Bell Pepper (medium, 123g)
  • ½ Red Onion
  • 1 clove garlic
  • Sauce:
  • ¾ tsp Balsamic Vinegar
  • 1½ tsp GF Soy Sauce
  • 1½ tsp coconut sugar
  • Garnish: Peanuts, Cashews, Spring Onions (optional)
Instructions
  1. Finely dice the onions and red bell pepper. Set aside.
  2. In a nonstick pan, stirfry onion and minced garlic. Cook for 5-7 minutes until soft and caramelized (if youre not using oil, add water from time to time to prevent from sticking).
  3. Add in the red bell pepper and cook for another 5-7 minutes until soft. Add some more water if it sticks.
  4. Add in the sauce ingredients and the drained beans.
  5. Stir to make sure everything is coated. Once the sauce is thickened (20 seconds), remove from heat.
  6. Garnish with roasted peanuts/cashews! Serve on top of hot rice/salad.
Nutrition Information
Calories: 173.7 Fat: 0.8g Carbohydrates: 33.1g Sugar: 3.9g Protein: 10g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2020/03/01/kung-pao-white-bean-stirfry-vegan/