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 breadcrumbs
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!