Vegan Butterbean and Vegetable Casserole

[mls_dropcap]I[/mls_dropcap]ngredients 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