These baked beans are warm, comforting and ideal as a hearty brunch on toast or as a side dish to an epic barbecue spread. Just remember to soak the dried beans overnight. The smoky chipotle adds a robust flavour that makes this taste meaty despite it being vegan. The beans will keep for several days in the fridge: just reheat with a splash of water to loosen. The salsa is a great accompaniment, but a dollop of yoghurt or soured cream would work, too.
- vegetable oil
- ground cumin
- ground cinnamon
- 40g tomato paste
- soft light brown sugar
- apple-cider vinegar
- Salt
- For the salsa
- olive oil
- lime juice
Sweet potato cooks quickly, so it’s ideal for a speedy supper for one. Feel free, however, to swap it for another vegetable, such as aubergine or courgette. This serves one, but the sauce can be easily scaled up if you’re cooking for more, or batch cooking. Serve with rice, couscous or a bowl of greens.
- olive oil
- Salt and black pepper
- 200g tomato passata
- caster sugar
- tomato soup
- vinegar
- sugar
- oil
- salt
- Worestershire sauce
Nutrition Info per 1 1/2 cup serving: 148 calories, 4 g fat, 23 g carbohydrates, 4 g fiber
- egg whites
- panko crumbs
- all-purpose flour
- olive oil
- vegetable seasoning
- Nonstick cooking spray
- fresh okra pods
- grated ginger
- small onion
- ground meat
- smallish napa or Chinese cabbage leaves
- black pepper to taste
Korean-style bean sprouts.
- mung bean sprouts
- finely chopped scallion
- minced garlic
Korean-style mushrooms
- shiitake mushrooms
- butter
- water
- maple syrup
- salt and pepper to taste
- large ears corn in the husk
- olive oil