Family Sized Baked Beans Veggie Bake
1 aubergine, diced
• 1 carrot, diced
• 1 red pepper, diced...
• 1 yellow pepper, diced
• 1 parsnip, diced
• 2 medium red onions, diced
• 2 tablespoons olive oil
• Salt + pepper


1
. Preheat oven 180C FAN. Put all veg on a baking tray, drizzle with olive oil, salt + pepper
2. Bake for 25 minutes, until soft


• 4 x 400g tin baked beans (800g drained weight)
• 4 sprigs of thyme (or 1 teaspoon dried)
• 2 bay leaves (optional)
• 200g breadcrumbs
• 100g parmesan/cheddar cheese


1. Mix the breadcrumbs with olive oil, cheese, chopped thyme
2. Add the baked beans and bay leaves to the baked veg, Mix thoroughly.
3. Sprinkle the breadcrumbs over the top.
4. A vegan option is to use crumpled, oiled filo on top instead of breadcrumbs with cheese.


Homemade Baked Beans – double this recipe for the Veggie Bake
2 tbsp of oil
• 1 onion, finely diced
• 3 garlic cloves, minced
• 2 tbsp of tomato purée
• 1 teaspoon smoked paprika
• 1 tsp dried thyme
• 2 tbsp of brown sugar
• 2 tbsp of soy sauce
• 2 x 400g of tinned cannellini beans, drained (240g when drained)
• 200g of passata

1. Heat oil in a saucepan, add the onion and garlic. Cook over medium heat for 5 minutes until soft. Add tomato purée, paprika, thyme, brown sugar & soy sauce, cook for 2 more minutes
2. Add beans and passata, simmer for at least 5 minutes, until the mixture is piping hot and the sauce has thickened a little. Season to taste.

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© 2020 by Jen Roach