Sweet Potato Pie

Its turning colder each day and this recipe is not only great for using the leftovers in the fridge but is a vegan friendly option. Its a weekly staple on my menu.

Difficulty: Easy

Serves 1/2

Ingredients:

85g carrots

80g Frozen Peas

200g of tinned chopped tomatoes

1 teaspoon of cumin

One packet of sliced chestnut mushrooms

210g Red kidney beans

300g – 320g Sweet potato

1 tablespoon of tomato purée (optional)

Instructions

Preheat the oven to 200 degrees

Begin by steaming or roasting your sweet potato. In a separate saucepan pour in the rest of the ingredients (apart from the tinned tomato and tomato puree) with a little water or steam and allow to cook until soft.

Just before the sweet potato is cooked and the vegetables are cooked transfer into a saucepan with the tinned tomatoes, puree and the cumin. Bring to the boil and then allow to simmer.

Once the sweet potato is soft also, quickly add this to a food processor and blend until soft like mash.

Pour the cooked vegetables into a small oven proof dish and then top with the sweet potato mash.

If desired, sprinkle the top with a suitable amount of paprika to taste.

Then place the dish into the oven and bake for around 15 – 20 minutes.

Serve with extra vegetables on the side if you want or simple eat the dish as it is.

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Ellie’s Bean Chilli

My all time favourite recipe. I cannot get enough of it. This spicy dish is so easy to prepare and can easily be served quickly with a side of brown rice. It involves minimal washing up as it literally uses one pot. You can simply add all the ingredients and leave to simmer and just like that you find yourself in front of a delicious and high nutrients mean which will become a powerhouse when you add with brown rice too.

Difficulty: Easy

Serves 1

Ingredients:

Passata 400g

1 tin of drained red kidney beans

1 tin of drained black beans

Two – Three large carrots (spirallized)

Good handful of frozen peas or sweetcorn

1 crushed garlic clove

1 teaspoon of chilli (or more if you like spice)

1 teaspoon of cayenne pepper

1 tablespoon of tomato puree

1 red or yellow pepper

It is really a one pot dish.

Add all the ingredients listed into one large saucepan and bring to a boil. Once it has been brought to a boil, turn down and leave it to simmer for around 10 minutes.

If you have not spirallized the carrots but opted to chopped the carrots, it may take longer due to the vegetables needing to soften.

Serve pipping hot with some rice on the side.

I hope you enjoy it.

 

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