Smokey Bean and Tempeh Casserole

It gets to this time of the year and there’s nothing more comforting than cooking up a soul-warming casserole.

There’s also nothing more convenient than a meal that can be cooked in half an hour. This recipe was the result of an experiment with a mixture of vegetables in the fridge. The tomatoes and the seasoning give it a delicious smokiness but I encourage you to use whatever veggies you have available (don’t worry about religious recipe following for meals like this).

The main protein in this dish comes from the tempeh, which could be replaced with meat if you would prefer. I also added quinoa for a variance in texture, and additional protein (complete when combined with the beans).

SERVES: 4

TOTAL TIME: 30 minutes

SEASONS: Best enjoyed in Autumn and Winter

INGREDIENTS:

200g tempeh

1 courgette (chopped)

1 red onion (chopped)

1 red pepper (chopped)

½ broccoli (chopped)

Handful cavolo nero (chopped)

½ cup quinoa (rinsed)

1 tin kidney beans

1 tin mixed beans

1 tin tomatoes

2 tbsp tomato puree

Boiling water

2 garlic cloves (finely chopped)

1 red chilli (finely chopped)

½ tsp ground coriander

½ tsp ras el hanout

1 tsp garlic powder

1 tsp smoked paprika

1 tbsp nutritional yeast

Salt and pepper

METHOD:

1.     Chop all the vegetables ready for cooking

2.     In a large pan, fry the red onion and tempeh until they both start to brown

3.     Add the courgette, pepper, garlic & chilli and stir fry for a few mins

4.     Add all the beans, tinned tomatoes, puree and quinoa, ground spices & add in enough water to cover all the ingredients

5.     Allow to simmer for 15 minutes until the quinoa is cooked, stirring often, & keep topping up the water if necessary

6.     5 minutes before serving, add the broccoli, cavolo nero and any additional spices required after the taste test