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How this works
Servings: 4 people
Calories: 743kcal
Ingredients
- 2 Tbsp oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 eggplant, chopped
- 1/2 tsp each ground cumin and ground coriander
- 1 tsp chopped garlic
- 14 oz canned black beans, drained and rinsed
- 14 oz canned chopped tomatoes
- 1 Tbsp soy sauce
- 2 Tbsp grated vegan dark chocolate
- Brown rice, vegan sour cream, finely sliced red onion, diced avocado, coriander/cilantro, and tortilla chips, to serve (optional)
Vegan sour cream
- 1 1/2 cups cashews
- 9 Tbsp water
- 11/2 tsp apple cider vinegar
- 11/2 Tbsp lemon juice
- 1/4 tsp salt
Instructions
Vegan sour cream
- Combine all the ingredients in a foodprocessor. You may need to do this in stages and keep bringing the mixture backinto the center of the processor. Process until you have a thick pouring creamconsistency. Leave in the fridge to cool and thicken for 2 hours, then use.
- Set the Instant Pot to SAUTÉ and add the oil then the onion, bell pepper, and eggplant. If the ingredients start to stick a little (eggplant tends to act like a sponge to oil and suck it all up), adjust the sauté to LOWER using the SAUTÉ button or dial. Sauté until the eggplant is soft and the onion transparent. First add the spices and garlic and then the beans, tomatoes, and soy sauce. Set to PRESSURE for 3 minutes. NPR at the end of cooking, then remove the lid and stir in the chocolate.
- Serve with all or any of the suggested garnishes and/or accompaniments, as preferred.
Nutrition
Calories: 743kcal | Carbohydrates: 93.7g | Protein: 17g | Fat: 35.4g | Sodium: 746mg | Fiber: 13.7g | Sugar: 17.8g
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