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Bean goulash with protein pancakes

Preparing the bean goulash:

  1. Wash the vegetables. Remove the tips of the green beans with a small knife. If the beans are very long, break or cut them into smaller pieces.
  2. Finely dice the tofu and fry in olive oil until crispy. Finely dice the onions, add to the tofu cubes and fry for 1 minute. Finely dice the garlic, cut the peppers into bite-sized pieces and add to the pan along with the green beans and a pinch of salt. Fry for a further 4 minutes.
  3. Add the tomato purée and balsamic vinegar, fry briefly and then add the white beans including the canned water. Roughly dice the tomatoes and fold in together with the agave syrup, thyme, savory and paprika powder
  4. . Cover and simmer for approx. 18 minutes over a medium heat. Then grate the lemon zest, fold into the goulash and season to taste with salt and pepper.

Preparation of the pancakes:

  1. Mix all the ingredients except the oil in a bowl with a whisk to form a smooth batter. Leave to rest for approx. 10 minutes and then fry approx. 6 pancakes of the same size in olive oil.

Nutri-Plus wishes you bon appétit!

Created by: @hier_kocht_alex
3 tbsp olive oil
3 onions
2 cloves of garlic
500 g green beans
3 vine tomatoes
2 tins of white beans (drained weight 250g)
175 g smoked tofu
100 g tomato paste
4 tbsp balsamic vinegar
Zest of ½ lemon
1 tsp dried thyme
1 tsp dried savory
1 tsp sweet paprika powder
Pinch of salt and pepper
1 tbsp agave syrup