Kirly Sues Kitchen

Vegan Butterbean and Vegetable Casserole


1 onion, chopped
3 cloves garlic, crushed – optional
1 carrot, sliced
1 leek, sliced
1 sweet red pepper
2 celery sticks
4 oz (115g) sliced mushrooms
1 x 400g tin butterbeans
1 x 400g tin tomatoes
1 tbs tomato puree
2 tbs vegetable oil
1 tsp dried mixed herbs
1 tablespoon All Purpose Seasoning
Salt and pepper to taste

[mls_dropcap]P[/mls_dropcap]reparation Method

1. Fry the onion, garlic, pepper,carrot, celery sticks and leek in the oil for 5 mins. Add the mushrooms and fry for a further 2 mins.
2. Add the beans (drained), tomatoes, tomato puree, herbs, all purpose seasoning, salt & pepper. Bake in an ovenproof dish for 30mins at 190C/375F/gas mark 5.
3. Serve with steamed rice, potatoes and vegetables. Serves 3-4

Close Menu