1/2 butternut squash, cubed
1 onion, sliced
Coconut or other oil
1 garlic clove
1 can chickpeas
Fresh herbs and seasoning – I used thyme and oregano
Soya cream, optional
Veggie sausages (i used Linda McCartney)
Slice the onion and peel and cube the squash. Roast them together in oil in a large dish at 200 degrees for at least half an hour or until the squash is tender, adding the garlic halfway and stirring or giving the dish a shake now and then.
Cook the sausages according to packet instructions. When cooked cut them into bite sized pieces.
Add the chickpeas and sausages to the roasting dish and cook for a few minutes further. Stir through the cream, if using, and scatter with herbs to serve.
When I have a bunch of vegetables that aren’t going to last for long this is one of my favourite ways to use them up in one pot. Another is curry. It’s packed with nutrients and is also cheesy and creamy enough to qualify as comfort food. Also it’s a good make-ahead meal so I can make this when my Daughter naps and then it’s ready to go in the oven when my Husband gets home and takes the stress out of dinnertime with a toddler hanging onto my legs while trying to cook.
The ingredients can be as varied as the contents of your average fridge but this is what went into my most recent veggie bake.
- 1 can mixed beans
- Soya cream
- Vegan Cheese, grated (I used a mixture of violife and Tesco own brand)
- 1 Green and 1 yellow pepper, chopped
- Handful of new potatoes, cut into thick slices 1 leek, sliced
- Tinned sweetcorn
- Fresh basil leaves
- Coconut oil (or any plant based cooking oil)
- Vegan butter (I used vitalite)
- Salt and pepper
Boil some water in a saucepan and cook the potatoes until they just slide off a knife. Drain and set aside. Meanwhile heat the oil in a frying pan. Add the leek and a knob of butter. Soften the leek then add the garlic and peppers. Stir in the drained beans and sweetcorn and however much cream you like. (I like a lot). Season. Transfer the mixture to a baking dish and lay the potato slices on top.
Top with the grated cheese, a drizzle of oil and fresh herbs. Bake until the cheese is melted and golden. I served with a green salad of mixed leaves, cucumber and avocado dressed in olive oil and lemon.