Vegan Spanish Casserole

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 205.1

Total Fat: 6.1 g
Cholesterol: 0.0 mg
Sodium: 785.9 mg
Total Carbs: 31.6 g
Dietary Fiber: 9.1 g
Protein: 8.2 g

View full nutritional breakdown of Vegan Spanish Casserole calories by ingredient

Introduction

Easy to make and delicious, especially served with a glass of Rioja and crusty warm bread.
Ole! Easy to make and delicious, especially served with a glass of Rioja and crusty warm bread.
Ole!

Minutes to Prepare: 20

Minutes to Cook: 60

Number of Servings: 6

Ingredients

Olive oil for frying ( I have some homemade Chili oil that I used )

1 cup each of 3 different types of beans of Beans ( I used Chickpeas, Pinto and red kidney )

Half a large Onion

3 cloves Garlic, chopped

1 cup red bell peppers, thinly sliced

10 pitted black Olives, chopped

2 tins Tomatoes

2 table spoon Tomato puree

Half a teaspoon salt

Dash of Soy sauce

Black pepper

Fresh Basil

1 Bay Leaf

Directions

In a large saucepan add the Olive oil and fry the Onion then add the garlic. Add the Peppers and Olives. Fry for 5 mins stirring all the time. Then add all of the Beans. Cook for a further 10 mins stirring now and again to make sure the Beans don’t stick to the bottom of the pan. Add both tins of Tomatoes, the Tomato paste, salt, Soy sauce and Bay Leaf and place a lid over the saucepan. Simmer on a low heat for an hour to an hour and a half, stirring every 10 mins or so. 10 mins before cooking time is finished add some chopped fresh Basil. Serve with warm crusty bread.
YUM!

Number of Servings: 6

Recipe submitted by SparkPeople user TREEHUGGER73.