Meatless Monday: Vegan bean chilli pasta bake

Filling, warming and easy to make, this is an ideal recipe for a cold autumn day.  The addition of the chocolate squares gives the chilli a velvety richness.

Vegan bean chilli pasta bake

Serves 2

You will need 
75g cashews
2 tbsp nutritional yeast
1 tbsp organic olive oil
1 onion, peeled and chopped
1 can organic mixed beans
6 tbsp tomato puree
1 tsp pink salt
1/2 tsp chilli flakes or to taste
2 squares vegan, sugar free chocolate
150g wholegrain pasta

Just cover the cashews with water and soak for a couple of hours or overnight.  

Heat the oil and heat the onion until transparent.  Add the tomato puree, salt, chilli flakes and around 200ml water.  Bring to the boil then reduce heat to simmer for 10 minutes. Stir in the beans and chocolate squares and heat through.

Meanwhile cook the pasta according to the packet instructions. Drain well.

Stir the pasta into the bean mixture and transfer to an ovenproof dish.  

Whiz up the cashews and nutritional yeast with the water in which they were soaking.  Top the pasta and bean mixture with the cashew 'cheese' and place in a hot oven for 10 minutes.  


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