The number of people cutting down on meat and dairy, or cutting these foods from their diets entirely, has been rising over the last decade. The number of vegans in the UK, for example, quadrupled between 2006 and 2018, according to research by The Vegan Society.
One common motivation for shunning steak and going vegan or vegetarian is the supposed health benefits.
The vegan diet is generally considered to be higher in fibre and lower in cholesterol, protein, calcium and salt than an omnivorous diet – but there are still misconceptions and concerns around cutting meat, fish, eggs and dairy completely from our diets.
However, whether you eat meat or not, upping your vegetable intake is never a bad thing.
If you don’t have a slow cooker, most large supermarket stores sell them – so you can pick one up on your essential shop.
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Aldi has shared its recipe for slow-cooked veggie chilli, a super-easy family-friendly meal bursting with flavour and nutrition, and is also low in carbs and low in sugar.
You will need:
1 large Brown Onion
1 Red Onion
2 sticks Celery
3 cloves Garlic
1 Aubergine
1 Red Long Pepper
250g Carrots
1 Red Chilli, approx. 20g
1 heaped tsp Ground Cumin
2 tsp Paprika
2 tsp Soy Sauce
1 tsp Dried Mixed Herbs
50ml Olive Oil
2 x 400g tins Chopped Tomatoes
1 x 400g tin Red Kidney Beans
1 x 400g Cannelloni Beans
1 x 400g Chickpeas
Sea Salt and Black Pepper
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Method:
Peel, halve and chop the onions.
Chop the aubergine into medium-sized chunks.
Cut the pepper in half lengthways, remove the seeds and slice thinly.
Wipe the celery and chop into slices.
Peel the carrots and chop into small chunks.
Peel and mince the garlic.
Finely chop the chilli along with the seeds.
In a large frying pan, sauté the onions, aubergine, celery and peppers in the oil for 5 mins.
Add the chopped chilli and garlic, dried herbs, paprika, cumin and 250ml water, bring to the boil and transfer to a slow cooker.
Add the 2 tins chopped tomatoes, chopped carrots and the soy sauce, season with some salt and black pepper, then stir well and cook on low for 4 hours.
Drain the beans and add to the chilli, mix well and cook for another 60 minutes.
Serve with rice and a dollop of sour cream or guacamole.
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