Roast pepper & tomato smoky beans with baked potato and vegan cheese

An easy dinner with minimum fuss and maximum flavour…

Prep | 5 mins

Cook | around 25 mins

Serves | 2

Mindfulness Factors | healthy | plant-based | vegan | dairy-free | refined sugar-free | 30 minute meal


2x large white potatoes (Kind Edward, if possible)

2tbsp vegan butter

Large handful of vegan cheese, grated

Smoky Beans

1x 400g tin of baked beans

1tbsp smoked paprika

Roast Peppers & Tomatoes

1tbsp extra virgin olive oil

3x mixed peppers

3x salad tomatoes

Large handful of cherry tomatoes

Pinch of sea salt

Freshly ground black pepper


Preheat your oven to 230C

Microwave the potatoes for 20 mins then wrap in foil and cook in the oven for another 10 mins

Add the ingredients for ‘Roast Peppers & Tomatoes’ to a roasting tin and cook on the top shelf for 20 mins then set aside to cool

Add the ingredients for ‘Smoky Beans’ to a saucepan and cook to reduce and thicken

When the veg has cooled, deseed the peppers and dice; dice the tomatoes. Add to the saucepan along with the cooking juices. Stir well, heat through and portion into individual ramekins. Serve alongside baked potatoes with lashing of vegan butter and cheese. Absolutely Delicious! Enjoy x

Copyright (c)

Published by misterrands


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