- 1-2 tbsp oil
- 1 onion diced
- 2 garlic cloves crushed
- 1 green chilli finely chopped
- 1 celery stick finely diced
- 3-4 mushrooms diced
- 1 can mixed beans drained
Vegetables of your choice, I used:
- 1 small can sweetcorn
- 1 large carrot grated
- 1 courgette grated
- 100g green beans chopped
- Large handful spinach roughly chopped
- 1 can chopped tomatoes or 300ml passata
- 1 tbsp tomato paste
- 1 tsp sun-dried tomato paste
- 150 ml vegetable stock
- 1 tsp paprika
- 1 tsp chipotle flakes
- 1 tsp salt & black pepper
- 1/2 lime, juice of
- 1 tomato diced
- Bunch fresh coriander chopped
- 1/2 avocado finely diced
- 4 tbsp vegan sour cream see notes
Heat the oil in a saucepan and add the onion. Sauté for a few minutes until softened before adding the crushed garlic, chilli, celery, mushrooms and drained beans. Allow to cook for 3-4 minutes before adding your vegetables.
Add the chopped tomatoes or passata with both the regular (1 tbsp) and sun-dried tomato (1 tsp) pastes, stock (150ml) paprika, chipotle flakes (1tsp each) and salt and pepper (1 tsp each). Mix well and simmer for 15-20 minutes on medium heat.
Once it has reduced and the vegetables have cooked through, add the lime juice and the chopped fresh tomato. Stir it well and it's ready to serve as a main with rice, in tacos or as a jacket potato topping. Fresh coriander is a must-have garnish but diced avocado and vegan sour cream are all delicious extras.
Perfect for making ahead of time for a quick lunch or dinner, a good source of protein and a great way to use up veg - enjoy!
I love the Tofutti Sour Supreme vegan sour cream, it has a great smooth texture and you can't tell the difference from the real thing - the flavour is the perfect balance of tangy and creamy that you're after.