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Roast pepper, tomato & caramelised onion white bean bake
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4.88 from 8 votes

Roast Pepper, Tomato & Caramelised Onion White Bean Bake

A comforting and creamy bake with roast cherry tomatoes, peppers and white beans in a coconut and harissa sauce. One for all the family.
Course Main Course
Cuisine Plant-based
Diet Vegan, Vegetarian
Keyword Canelloni beans, Peppers, Roast peppers, Tomatoes
Prep Time 15 minutes
Cook Time 40 minutes
Author Niki Webster

Ingredients

  • 3 onions roughly chopped
  • 2 tbsp olive oil
  • 2 heads garlic sliced in half
  • 2 red peppers sliced
  • 400 g cherry tomatoes
  • 1 tbsp olive oil
  • Pinch sea salt
  • 1 can chickpeas drained
  • 1 can cannelloni beans drained
  • 1/2 can light coconut milk
  • 1 tsp sea salt
  • 2 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • Pinch chilli flakes
  • 1 tbsp harissa paste
  • 2 tbsp fresh thyme

Instructions

  • Pre heat your oven to 180c
  • Add the peppers, cherry tomatoes and sliced garlic to a large baking tray. Drizzle with olive oil and sprinkle with sea salt. Roast for approx 30 minutes until soft and a little charred. Set aside.
  • In a pan, fry the onions on a low heat with olive oil for 15-20 minutes until very soft and caramelised.
  • When the veg is roasted and onions are caramelised–in a large roasting pan, mix the onions, coconut milk, pulses, nutritional yeast, harissa, paprika, salt, chilli and fresh thyme.
  • Now gently stir in the roast tomatoes & peppers. Transfer back to the oven to bake for 15 minutes.

To serve

  • Squeeze out the roast garlic and scoop everything up with warm sourdough.

Notes

2-4 servings