Smokey Beans with Aubergine & ‘Cheesy’ Toasts (Vegan)

Ok so this is kind of like cheese and beans on toast but as that’s one of my favourite comfort meals I’m totally happy with that. My vegan version is a lovely smokey bean dish with roast aubergine and red peppers, a rich tomato sauce with chickpeas and flageolet beans (feel free to use your favourites), topped with ‘cheesy’ toasts!

I decided to toast some rye bread which I then topped with a big smear of cashew cheese and popped it under the grill and served it with the smokey beans – so comforting and delicious.


There’s a couple of options for the cashew cheese – a quicker non fermented version which is tasty and another fermented version, which if you have time it’s definitely worth it.

You can flavour the cheese as you wish; plain but seasonal well, with nutritional yeast for extra cheesy-ness, truffle oil is amazing, or with spices – I love adding smoked paprika.

I hope you enjoy, much love Niki xxx

I'd love to know if you made this recipe.

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Info

 

  4 servings
  1 hr plus cheese time preparation time
  40 minutes cook time

Ingredients

  • 2 red peppers chopped 
  • 1 aubergine sliced 
  • Olive oil 
  • Sea salt 
For the beans;
  • 2 onion sliced roughly 
  • 2 tbsp olive oil 
  • 4 cloves garlic sliced 
  • 1 tsp cumin seeds 
  • 1 tbsp smoked paprika 
  • 1 tbsp rose harissa or 1 tsp harissa 
  • 6 organic tomatoes chopped 
  • 500ml water 
  • 1 tsp brown rice miso 
  • 1 tsp tamari 
  • 1 tin organic chickpeas drained 
  • 1 tin organic flageolet beans 
  • 1 tsp sea salt 
  • Twist black pepper 
  • Optional – 1 tsp maple syrup 
  • Handful kale chopped finely 
For the cashew cheese;

Basic – not fermented

  • 200g Cashews soaked for at least 4 hrs
  • 3 tbsp nutritional yeast
  • 1/2 tsp sea salt
  • 1/2 tsp English mustard or Dijon mustard
  • 1/2 tsp garlic powder
  • 50ml water 
Fermented/aged cheese 
  • 200g Cashews soaked for at least 4 hrs 
  • Water to cover 
  • 1 pro-biotic capsule
  • Season well 
  • Plus flavours of choice – lemon juice, nutritional yeast, any spices

To serve;

  • Bread of choice 
  • Fresh basil

Directions

  1. Pre heat your oven to 180c 
  2. Firstly roast the peppers and aubergine by adding them with the oil and salt to a baking tray. Bake for approximately 25 minutes or until roasted.
  3. In the mean time – add the oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more. 
  4. Add the tomatoes and harissa to the pan and cook for 5-10 minutes until the tomatoes have softened. 
  5. Now add the water, miso, tamari and cook on a low heat for 15 minutes.
  6. Add the beans, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes
Option 1 -To make the quick Cashew cheese
  1. Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy. Transfer to jars and store in the fridge.
Option 2- To make the fermented cheese;
  1. Add all the ingredients to a food processor or high speed blender and blitz until very smooth and creamy.
  2. Transfer to a glass or wooden bowl. Add a pro-biotic capsule. Stir with a wooden spoon.
  3. Cover with a cloth for 24 hrs – a slight crust should have formed and it should taste slightly ‘cheesy’
  4. Now season and flavour as desired.
  5. Divide and transfer to ring molds or small pots with lids. Transfer to the fridge.
  6. Mold option – 
    1. After 4-5 hrs the cheese should have set and you can remove the mold.
    2. Can be kept for 3 months – the flavour will develop and a outer crust will from.

To serve; 

  1. Toast some bread
  2. Top toast with a smear of cashew cheese, pop back under the grill until the cheese starts to colour.
  3. Serve the cheesy toasts with the beans.

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