Vegan mince and beans in roasted cauliflower and pepper sauce
One of the most satisfying and filling vegan dishes ischilli 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 and 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
Method
- 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.