OK so this is a 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 smoky bean dish with roast aubergine and red peppers, a rich tomato sauce with chickpeas and flageolet beans (use your favourites), topped with ‘cheesy’ toasts!
I toasted 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 smoky beans.
It’s so comforting and delicious.
There are 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 season it 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 xx
Francesca
This looks absolutely delicious but can I just check – do you stir the roasted aubergines and peppers in to the beans? And when/where do you add the kale? Can’t wait to try this! Thank you : )
Niki
Hi Francesca
Just with the beans 🙂 Much love
Niki xxx