I wanted to experiment a little at dinner yesterday, so I went on the BBC good food website and trawled through their vegan recipes trying to find something that would appeal – the BBC website is surprisingly really good for vegetarian and vegan food, I can’t believe I’ve never looked through it before.
I got so excited by this recipe that I made it look quite fancy with fresh coriander that I found in the fridge, but you don’t have to make nearly as much of an effort as I did – I think I’ve missed cooking fancy meals after Emily’s Easter Cereal Takeover; it’s strange that I have all the time in the world over the holidays, and yet it’s when I’m stressed and busy at uni that I make the more complicated dishes… My resolution is to change that, and I reckon this recipe will appeal to people who enjoy more complex flavours than I’ve previously presented – I really loved the charred moistness of the vegetables and the really salty, meaty bean mash, and I was actually quite proud of what I created, hopefully you’ll love it as much as I did.
Half a red pepper
Half an aubergine (or eggplant for our friends across the ocean)
Fry-light oil spray to grill
Half a can of haricot beans
One garlic clove
50ml vegetable stock (I used quarter of a stock cube dissolved in boiling water)
Some fresh coriander
- Heat the grill – grill veg until lightly browned, then turn and grill until tender (this should take about 20 minutes)
- Put the beans in the ban with the garlic and stock. Bring to the boil and then simmer, uncovered, for about 10 minutes – mash with a potato masher adding a little more water if it looks too dry
- Serve with black pepper and coriander
198 calories if the veg are sprayed with Fry-Light before grilling instead of being drizzled with oil