Preparing for bariatric surgery and need a hearty, plant-based meal? This vegan mince and bean soup is packed with protein, fibre, and essential nutrients, making it an ideal choice for your pre-op diet. It’s delicious, filling, and easy to digest.
This recipe makes a full batch which can then be frozen into portions. It is crucial to weigh/measure all ingredient using digital kitchen scales to ensure you consume the appropriate amount of nutrients.
Please note these recipes are as part of our pre-operative diet guidance. These diets should only be used before surgery, as advised by your dietician and should not be used for general weight loss or for after surgery.
Half-batch contains:
- A maximum of 600kcals.
- A minimum of 37g protein.
- A maximum of 52g carbohydrate.
Ingredients:
- 1 tablespoon/15ml olive oil
- 100g onions, chopped
- 200g celery stalks, thinly sliced
- 250g carrots, thinly sliced
- 200g courgettes, thinly sliced
- 1 clove garlic, crushed (optional)
- 250g vegan/Quorn mince
- 600ml vegetable stock made with 1 cube or 1tsp powder
- 2 tablespoons/30g tomato puree
- 400g tin chopped tomatoes
- 100g dried green lentils
- Handful of fresh parsley
Methods
- Heat the oil in a large pan over a medium heat.
- Add the onion, celery, carrot, courgette and cook gentle for 5 minutes until softened.
- Add the garlic if using and cook for a further 30 seconds.
- Add the vegan mince, stock, tomato paste, chopped tomatoes and lentils.
- Bring to a boil, cover, then simmer for 30 minutes until the lentils are soft, stirring occasionally to avoid sticking and adding more water as needed.
- Season with pepper as desired and a generous handful of chopped flat leaf parsley. Blend until smooth or leave chunky*.
*remember to blend all soup smooth on the final day of the pre-operative diet, when any solid food should be avoided.
