Ingredients (use vegan versions):
- 1 large onion
- 2-3 cloves garlic
- 1 red capsicum, sliced
- 1 medium-sized sweet potato, chopped 1cm cubes
- 1 zucchini, sliced
- Handful mushrooms, sliced
- 400g tin tomatoes, or 4 fresh
- 400g tin red kidney beans
- 3 teaspoon cummin, or more
- 2 fresh chillies, seeded and sliced
- 2 tablespoon fresh parsley, or coriander
- 2 tablespoon tomato paste
- 1/2 cup water
- 1 cup grated soy cheese, optional
- 1/2 - 1 cup vegan breadcrumbs
Directions:
Fry garlic, cummin and chili in a little oil. Add onion and sweet
potato. Cook until potato starts to soften. Add zucchini and
capsicum, fry, then add mushrooms. Add tomatoes, water and tomato
paste and simmer for 5-10 minutes. Add parsley, red kidney beans
and 1/3 cup of the cheese. Stir around until cheese starts to melt.
Place this mixture in baking dish and sprinkle with vegan breadcrumbs
and rest of the cheese. Bake in moderate oven until crust forms on top. Serve
with garlic vegan bread and salad.
This recipe is quick, easy, nutritious and only uses 1 saucepan and 1 baking dish.
Hold your forks high!
Serves: 5
Preparation time: 30 minutes
Nutrition Information: It tastes good
casseroles
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