A 10 minute creamy vegan bean and aubergine casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
You know by now that quick dinners are totally my thing. I even wrote a book called “The 5 Ingredient Dinner” to solve the problem of not having enough time in the evenings! (it’s totally free and you can get your copy here!)
This casserole might have a little more than 5 ingredients, but it only takes 10 minutes, it’s completely vegan and it’s packed with protein.
We’ve been eating this during the week since I made it, and so far we’ve had it with brown rice, mashed potatoes and roast potatoes. All were amazing! I think a favourite so far is little potatoes cut into quarters and baked, very similarly to how they are prepared in this lightened up patatas bravas
Did you have a nice Easter break? I’m currently in a little hotel in Germany, enjoying a few days away. It’s the first proper little break we’ve had since Christmas, and even then we were busy building the new Lauren Caris Cooks site, so excuse me while I’m sleeping, watching movies and drinking Champagne! I’ve still got posts scheduled this week but I might be a little slow replying to comments. Things will be back to normal next week!
10 Minute Creamy Vegan Bean Casserole
Serves 4-5
A 10 minute creamy vegan bean casserole, perfect to have on hand when you want a quick, easy dinner! Give this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!
Ingredients
1 Aubergine,
1 15oz can Cannelini Beans,
1 15oz can Chickpeas (drained and rinsed),
1 Teaspoon dried Chilli Powder,
1.5 Teaspoons Smoked Paprika,
1 Tablespoon Tomato Paste,
2 Cans Chopped Tomatoes,
1 Tablespoon Tahini,
Salt and Pepper to taste.
Steps:
1. Chop the aubergine into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.
Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.
Note: Can be stored in an airtight container in the fridge for up to 1 week or can be frozen for up to 3 months.
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About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
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