21 EASY VEGAN WEEKNIGHT DINNERS

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.
2. 
   
3. 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.

INSTRUCTIONS
For full instructions you can go to : http://wallflowerkitchen.com

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