Discover two exceptional recipes designed to nourish your body while tantalizing your taste buds. The first is a hearty, immune-boosting beef dish rich in plant-based ingredients and shiitake mushrooms, crafted by nutritionist Farzanah Nasser. The second offering is a high-protein vegan dahl with a creamy non-dairy raita, created by plant-based nutritionist Rohini Bajekal. Both dishes emphasize health benefits such as improved digestion, heart health, and microbiome support, all while being easy to prepare and store.

Immune-Supporting Beef Dish

This savory recipe combines a variety of onions, spices, and proteins to create a meal that's both comforting and nutritious. It features finely chopped mixed onions, ground beef, dried shiitake mushrooms, and lentils for added fiber and gut health benefits.

The preparation begins with sautéing onions until golden brown, followed by the addition of aromatic spices like cumin powder, chili flakes, and garlic puree. Blended shiitake mushrooms and finely chopped liver are then incorporated, enhancing the dish's nutritional value without overpowering the palate. Ground beef is added next, cooked until browned, before the entire mixture simmers gently with passata and lentils, creating a rich, flavorful stew perfect for serving over lentil pasta.

Vegan Dahl with Gut-Friendly Ingredients

A vibrant and protein-packed vegan option, this dahl is infused with an array of spices and superfoods, offering numerous health advantages. Key components include quinoa, pumpkin seeds, and split red lentils, which contribute to improved digestion, cholesterol management, and blood sugar control.

To make the dahl, start by soaking the lentils to enhance digestibility. Dry roast the spices to release their potent aromas before adding diced onions, crushed garlic, and grated ginger. Tomato paste enriches the broth, which simmers with vegetable broth and water. Diced tomatoes add freshness, while cooked quinoa and edamame beans provide additional texture and nutrients. Finish the dish with nutritional yeast, spinach, and coriander, allowing residual heat to wilt the greens. For an extra treat, serve alongside a tangy soya yoghurt raita made with cucumber, mint, and lemon juice, letting flavors meld together during a brief refrigeration period. This combination ensures a satisfying, wholesome meal that supports overall well-being.