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
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.
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