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Tahini Maple Mustard Stir Fry

Serves: 2
Time: 10-15 Mins
Ingredients

1 TBSP Olive Oil
1 Cup Chickpeas
1/2 Cup Green Beans (Trimmed)
1 Cup Broccoli (Cut into Florets)
Asparagus (Trimmed)

1 TBSP Tahini
2 TSP Maple Syrup
1 TSP Wholegrain Mustard
1 TBSP Olive Oil
1 TSP Lemon Juice
1/2 TSP Salt

Black Pepper

Lemon Juice



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Method
In a Bowl mix Tahini, Maple Syrup, Mustard, Lemon Juice and Olive Oil. Add Water to thin to a consistency resembling maple syrup. Have a taste and adjust mustard and maple syrup to your desired taste levels (I’ve found that some people prefer more mustard than others).
In a Large Pan over High Heat add Asparagus and Water. Cover and Steam for 5 Mins and set aside.
While the asparagus is steaming, in a separate pan on Medium High Heat, add 1 TBSP Olive Oil and toss in Green Beans.
Sauté for 3 Minutes, reduce to Medium Low Heat and then add the Broccoli and Chickpeas, cooking for a further 5 minutes.
Add your Sauce and Coat the Chickpea, Bean and Broccoli Mix. Sautee for an additional minute, salting to taste and turn off heat.

Serve as Asparagus on the plate with a light squeeze of Lemon, then the Chickepea, Bean and Broccoli on top, sprinkle with fresh Black Pepper.

​Making this recipe? Post it on Instagram with the hashtag #VeganDeeEats for a chance to be featured on the feed!

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