Subscribe now

Subscribe today make a saving of over 34% 

Issue-45-cover-print-150dpi-web

Spicy Beans with a Creamy Cashew Cheese Sauce and Crispy Potato Wedges

4 servings

Ingredients

For the spicy beans:

  • 4 red peppers, roasted
  • 1 onion, chopped roughly
  • 3 cloves garlic, sliced
  • 1 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp chipotle chilli powder
  • 1 tsp smoked paprika
  • 6 organic tomatoes, chopped
  • 3 tbsp tomato purée
  • 480ml (2 cups) water
  • 1x400g tin organic chickpeas drained
  • 1x400g tin organic butter beans, drained
  • 1x400g tin organic kidney beans, drained
  • 1 tsp sea salt
  • Twist black pepper
  • Optional – 1 tsp maple syrup

To make the Cashew sauce:

  • 125 (1 cup) soaked cashews (at least 4 hrs)
  • 2-3 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1 tsp sea salt
  • 1/2 cup water

Roast potatoes ingredients:

  • 400g organic potatoes, washed
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp Sea salt

Method

To make the spicy beans:

  1. Firstly roast the peppers by chopping them into quarters then charring them on a griddle pan or large frying pan. Add a little oil then cook on a medium heat turning every few minutes until all sides are soft and charred. Set aside when done.
  2. 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.
  3. Add the tomatoes, peppers, water, tomato purée to the pan and cook on a low heat for 25 minutes.
  4. Add the beans, salt, black pepper and optional maple syrup to the pan and simmer for a further 5 minutes

To make the cashew cheese:

  1. Blend all the ingredients until smooth and creamy.

To roast the potatoes:

  1. Preheat the oven to 180°C (Gas Mark 4, 350°F)
  2. Cut the potatoes into irregular wedges.
  3. Add the potatoes to a roasting tray then toss to coat them on olive oil, garlic powder, paprika & salt. Roast for aprox 40 minutes until crispy on the outside.

To serve:

Top the spicy beans with the potatoe wedges and drizzle with Cashew cheese sauce.

Recipe and images courtesy of Rebel Recipes

 

 

 

3 Comments

  1. […] post Spicy Beans with a Creamy Cashew Cheese Sauce and Crispy Potato Wedges appeared first on Vegan Life […]

  2. […] post Spicy Beans with a Creamy Cashew Cheese Sauce and Crispy Potato Wedges appeared first on Vegan Life […]

  3. Cynthia Lisa Self on July 27, 2018 at 4:46 pm

    What kind of red peppers?

Leave a Comment





Advertisement

Join the Vegan Life Newsletter

We will keep you updated with the latest vegan news and interesting items.