Beany Vegan Lunch

This has been my favourite lunch option the past few weeks – (relatively) quick and easy to prep on a Sunday evening and will last most of the week. With a whopping 14g of fibre per serving your digestive system will thank you!

For those tracking macros, this recipe is 338kcal/portion with % energy split: 44C/35F/17P.

The recipe does me 4 servings but you may find slightly more or fewer work for you depending on your appetite!



• 1 can of chickpeas

• 1 can of butter beans

• 300g frozen edamame beans

• Approximately 5 large carrots (more is better!)

• 3 tsp English mustard

• 1 tbsp walnut oil (or preferred oil to taste)

• A good shake of black pepper



1. Open can of chickpeas and butter beans and empty contents into a microwaveable bowl or container. Cover and heat as per instructions on can (I cook mine for around 2mins on ‘high’).

2. In the meantime you can begin grating, slicing or spiralizing the carrots. I chop off the ends then spiralize because i’m fancy, but really it’s up to personal preference / the utensils available to you. Once you have enough of a spiralized carrot haul, share between 4 Tupperware tubs (or however many portions you are going for).

3. Once the chickpea & butter bean mix is heated through, drain off the water and split the bean mix between the tubs.

4. Steam the edamame – I choose to do mine in the microwave for approximately 3 minutes by adding a little water to a glass jug (or other microwave-safe vessel), covering with clingfilm and heating on ‘high’. Drain and separate edamame between the Tupperware tubs.

6. In a small bowl or mug, whisk (or fork) together the mustard, oil and black pepper, and drizzle over the beany mix. You may need to add a touch of water too to get a drizzly consistency.

7. Once cooled, make sure to keep the tubs in the fridge to keep fresh as possible until consumed.




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