Creamy Vegan Bean Casserole

Creamy Vegan Bean Casserole

A 10 minute creamy vegan bean and aubergine casserole, perfect to make on pointer when you poorness a intelligent, promiscuous dinner! Yield this form packed containerful a try one nighttime this period for a great solid, sensible and completely vegan nutriment!

This casserole might love a little writer than 5 ingredients, but it exclusive takes 10 transactions, it's completely vegan and it's packed with protein.

We've been consumption this during the hebdomad since I prefabricated it, and so far we've had it with brown dramatist, mashed potatoes and rib potatoes. All were surprising! I reckon a popular so far is younger potatoes cut into quarters and burned.


  • 1 Aubergine,
  • 1 15oz can Cannelini Beans,
  • 1 15oz can Chickpeas (drained and rinsed),
  • 1 Teaspoon dried Chilli Powder,
  • 1.5 Teaspoons Smoked Paprika,
  • 1 Tablespoon Tomato Paste,
  • 2 Cans Chopped Tomatoes,
  • 1 Tablespoon Tahini,
  • Salt and Pepper to taste.

How To Make :

  1. Chop the aubergine into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.
  2. Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.

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