Chef Claire shares her delicious Vegan Casserole recipe.
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.
