2-4 servings
Ingredients
For the mash
- 3 medium sweet potatoes peeled and cut into small cubes
- 1 tsp sea salt
- Black pepper
- 3 tbsp nutritional yeast
- 2 tbsp plant based yogurt–I used coconut
- 1 tbsp wholegrain mustard
For the beans
- 1 leek sliced and washed
- 1 tbsp olive oil
- 3 cloves garlic sliced
- 1 tsp cumin seeds
- 1 tbsp smoked paprika
- 1 courgette sliced into cubes
- 4 mushrooms sliced
- 500 g cherry tomatoes chopped, or you could use tinned
- 1 can bbq beans/baked beans or cannelloni beans
- 1 can black beans drained
- 1 tbsp soy sauce/tamari
- 1/2 tsp sea salt flakes
- Big pinch chilli flakes
- Twist black pepper
For the toppings
- Plant-based yogurt
- Fresh herbs–coriander mint, thyme
Instructions
To make the mash
- Peel and chop the potatoes into small cubes. Add them to a medium pan of boiling water with a pinch of salt.
- Cook on a high simmer for approx 10 minutes until soft. Allow to cool a little, then drain the potatoes.
- Add them to a food processor with the other ingredients and blitz to a creamy mash.
- Alternatively–add everything to a large bowl, then mash roughly with a fork or masher.
To make the beans
- Add the oil and leek to a wide bottom pan and fry gently on a low heat for around 8-10 minutes until soft and browning.
- Add the garlic and spices and fry for 30 seconds more.
- Now add the courgettes, mushrooms and fry for 2-3 minutes.
- Add the tomatoes and allow to cook down for a few minutes until they breakdown.
- You can now add the beans and remaining ingredients and cook for 10 minutes.
To serve
- Top the mash with the beans and then add plant based yogurt and fresh herbs.
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.