Name: Spicy Roast Pumpkin, Black Beans and Tomato
Ingredients: 12 cups pre-prepared vegetable broth; 1 onion, diced (any colour); 2 cloves crushed garlic; 1.50 cups ready roasted butternut cubes tossed in a spicy mix; ⅓ cup dried porcini mushrooms; ⅔ cup canned chopped tomatoes in juice; 2 tbsp concentrated tomato paste; 1.50 cups frozen sliced mixed peppers OR 1 large finely sliced fresh pepper; 2 tbsp smoky paprika powder; 1 dash tamari sauce; spicy mix according to your taste; 12 pinches cracked black pepper

CategoryMain Dishes

Yields1 Serving

12 cups pre-prepared vegetable broth

1 onion, diced (any colour)

2 cloves crushed garlic

1.50 cups ready roasted butternut cubes tossed in a spicy mix

⅓ cup dried porcini mushrooms

⅔ cup canned chopped tomatoes in juice

2 tbsp concentrated tomato paste

1.50 cups frozen sliced mixed peppers OR 1 large finely sliced fresh pepper

2 tbsp smoky paprika powder

1 dash tamari sauce

spicy mix according to your taste

12 pinches cracked black pepper

Sauté onions and garlic in some vegetable stock until golden and glassy.

Add the bell pepper with your chosen spice mix and a splash of vegetable stock to prevent it from sticking to the pot.

Add everything else except the beans.

Let the tomato stew simmer on the stovetop until the liquid has reduced to make a thicker stew. This will take approximately 20 minutes.

Adjust the seasoning and it is ready to serve.

Place half a cup of cooked beans into your bowl or plate and label the tomato stew over the top. Serve with green veg and some whole grains if you wish.

Ingredients