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Spicy Beans With Creamy Cashew Cheese Sauce and Crispy Potato Wedges [Vegan]

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Could anything be more comforting than beans? For me pure comfort is beans on toast. When I return home from traveling it’s usually the first thing I want to eat. I literally get off the plane and buy fresh sourdough and beans – it always hits the spot. Spicy beans, or bean chili is one of the first veggie meals I started to cook as a teenager and I’ve continued ever since. Of course I now add a few more spices but essentially it’s the same dish. Super tasty, easy to make and very cost effective.

Spicy Beans With Creamy Cashew Cheese Sauce and Crispy Potato Wedges [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

632

Serves

4

Ingredients

For the Spicy Beans:

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

For the Cashew Sauce:

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

For the Roast Potatoes:

  • 14-ounces potatoes – washed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sea salt

Preparation

For 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

For the Cashew Cheese: 

  1. Blend all the ingredients until smooth and creamy.

For the Potatoes: 

  1. Preheat the oven to 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:

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

 

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AUTHOR & RECIPE DETAILS


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Tempting vegan recipes that are light, natural, and flavorful. My name is Niki and my plant-based blog Rebel Recipes is about my obsession with delicious, healthy food and lifestyle. I have always loved cooking and eating food that makes me feel great, mainly light, natural, plant based and organic where possible. I hope my passion for plant- based food shines through and it may tempt you in to trying it for yourself.


 

 

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