So it was vegetable casserole time again as I'd bought a selection of fresh veg when I did my online shop and I had some organic dried haricot beans to use that I bought from my local zero waste shop 'Om Nom Zero Waste' on Wesley St in Southport.
I also managed to get some Richmond Foods meat free sausages from Tesco as well, so I cooked them separately so I could just add them at the end as an option.
This is the ingredients list:
450g of dried organic haricot beans (soak overnight in water)
4-5 carrots
1 x 300g pack of button mushrooms
6 x Salad tomatoes
3 x Parsnips
1 x 200g of fine green beans
1 x 200g of Mange Tout
1 x large broccoli floret (optional)
1 x 500g jar of passata (put this is halfway through cooking if possible )
Herbs, spices and seasoning list:
2 x teaspoons of Turmeric
2 x teaspoons of Smoked paprika
2 x teaspoons of Parsley
2 x teaspoon of Garlic salt
1 x teaspoon Black pepper
2 x Veg stock cube
1 x Pint of water to mix stock cubes and all herbs and spices
6 x teaspoons of Bisto (red top) gravy granules at the very end to thicken the overall consistency if needed.
Instructions:
Slice or chop all ingredients and add to pot at the same time and mix the pint of hot water with the stock cubes and mix in the herbs and spices, then pour over the ingredients. Add the passata halfway through cooking if possible.
Cook for appropriate length of time until carrots and beans especially have softened and switch of heat. After a few minutes add Bisto gravy granules to thicken the overall consistency if required.
If you have used them put your sausages on your plate alongside your bean & vegetable casserole and serve. BBQ sauce goes well with the Richmond meat free sausages and this dish due to the dishes slightly spicy flavours.
Enjoy,