Chef Claire shares her delicious Vegan Casserole recipe.

  • Serves: 2 people
  • Prep time: 15 minutes
  • Cooking time: 25 minutes
    • Italian
    • Vegetarian
    • Vegan

    Claire’s Spicy Tomato & Vegetable Casserole

    Recipe Information

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    1 small head Broccoli

    1 small Cauliflower

    1 carrot

    100g Wholewheat Fusilli or Penne Pasta

    400g tin Kidney Beans

    2 x 400g Chopped Tomatoes

    1 Reduced Sodium Vegetable Stock Cube

    200ml Water

    1 tsp Chilli Powder (optional)

    4 x fresh Basil Leaves

    Salt (optional) and freshly ground Black Pepper


    Cut or break the broccoli into small florets, trimming them down as necessary so that they are the same size – you’ll need 200g in total.

    Do the same with the cauliflower - you’ll need 200g in total.

    Peel the carrot and cut into slices on the diagonal – you’ll need 100g in total.

    Place the pasta in a pan of boiling water with a pinch of salt (optional) and cook for 10-12 minutes or according to instructions on the packet.

    Drain the kidney beans and rinse well in a sieve under cold running water.

    Place the tomatoes in a large pan and crumble in the stock cube and add the chilli powder.

    Bring to a simmer, then reduce the heat and simmer for 2-3 minutes to allow the flavours to combine.

    Remove the tomato mixture from the heat and blend until smooth with a hand blender (or use a potato masher if you don’t have one which will work but give a chunkier result).

    Add the kidney beans and blend again until smooth.

    Return the tomato mixture to a low heat and stir in the steamed vegetables and drained pasta.

    Give everything a good stir and season lightly with salt (optional) and freshly ground black pepper.

    Cook for a minute or so until everything is piping hot.

    Ladle the tomato and vegetable stew into bowls and tear over the basil leaves to serve.