Name: Vegan mince & beans in roasted cauliflower and pepper sauce
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 small head cauliflower; 1 yellow or red bell pepper; 1 onion; 1 carrot; ½ garlic bulb; 1 handful fresh coriander; 350g vegan mince; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp smoked paprika; Pinch of chilli flakes; Olive oil; 500 ml vegetable stock; 1 tin black or kidney beans

Vegan mince & beans in roasted cauliflower and pepper sauce

3 Jan 2022

by Wholeness

Prep Time

5 minutes

Cook Time

35 minutes

Total Time

40 minutes

Vegan mince & beans in roasted cauliflower and pepper sauce

Background

One of the most satisfying and filling vegan dishes is chilli sin carne. These days you can get plant-based “minced meat” (fresh or frozen), that you wouldn’t realize it wasn’t made of real meat. Furthermore, the sauce can be pre-cooked, then it only takes 10 minutes to finish off the dish. This vegan mince & beans in roasted cauliflower and pepper sauce is an interesting version - it has no tomatoes, so perfect for those who are sensitive to them. Also this is a low-carb, gluten-free and high-fibre meal – so fits in most diets. Serve it with brown rice, pasta, bread or quinoa. It can be used for stuffing vegetables such as bell peppers or squash too.

Ingredients

1 small head cauliflower
1 yellow or red bell pepper
1 onion
1 carrot
½ garlic bulb
1 handful fresh coriander
350g vegan mince
1 tsp ground cumin
1 tsp dried oregano
1 tsp smoked paprika
Pinch of chilli flakes
Olive oil
500 ml vegetable stock
1 tin black or kidney beans

Instructions

Preheat the oven to 180°C.
Remove the leaves of the cauliflower and set aside.
Cut the cauliflower in half, rub with some oil, then season with salt and pepper. Put the cauliflower halves in a baking tin, then cover with the leaves.
Cut the onion into wedges, the pepper & carrot into chunks. Rub them with oil, then arrange them around the cauliflower, together with the garlic bulb. Roast the veggies in the oven for about 25-30 minutes, until they are tender and lightly charred.
Let them cool slightly, then remove the leaves and skins of all vegetables. Pop the flesh out of the garlic. Put the prepared veggies in a food processor together with the garlic and fresh coriander and purée them into a thick sauce.
You can refrigerate the sauce for later use or carry on with the recipe immediately.
In a saucepan, heat some oil and cook the vegan mince according to the instructions on the packaging. Stir in the spices for a minute.
Add the sauce and enough stock to have a thick stew. Cook for 5 minutes, then stir in the beans and adjust the seasoning.
Reheat and serve.