This is a lovely recipe - we had it for dinner tonight and it was just what I needed - so quick and easy! I served it with couscous, and topped with avocado and coriander. First ever fully vegan recipe - and it was definitely a winner!

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10 Minute Creamy Vegan Bean Casserole

Ingredients

• 1 Tablespoon Tomato Paste
• 1 15oz can Cannelini Beans
• 1 Teaspoon dried Chilli Powder
• 1 15oz can Chickpeas (drained and rinsed)
• 2 Cans Chopped Tomatoes
• 1 Aúbergine
• 1.5 Teaspoons Smoked Paprika
• Salt and Pepper to taste
• 1 Tablespoon Tahini

Instructions

1. Chop the aúbergine into cúbes aboút 1/4 inch in diameter. Saúte in a large frying pan over a mediúm heat with a little olive oil for a few minútes úntil it starts to túrn golden brown. Add the beans and the spices and mix so everything is evenly coated.
2. Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minútes úntil everything is completely heated throúgh. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.

Receipes Adapted From >>> futurekind.com