Jen's Kitchen

Ingredients

• 2 large sweet potatoes
• Olive oil
• 1/2 medium white onion
• 2 cloves of garlic
• 1 carrot
• 3 mushrooms
• 1 can of kidney beans
• 1 can of chopped tomatoes
• Chilli con carne spice mix or chipotle paste
• Coriander (approx 5 sprigs)
• Feta cheese or sour cream to taste (or a vegan alternative)
• White rice

Method

1. 1Heat the oven to 160-180°C.
2. 2Peel and dice the sweet potato, then season with salt, pepper and cumin. Peel and finely dice the carrot. Chop the garlic very finely and the mushrooms as you like them.
3. 3Add some oil to an ovenproof dish or pan and toss the diced sweet potatoes so they are coated.
4. 4Bake for 10 minutes, or until they start to colour.
5. 5Add the chopped onion, garlic, carrot and mushrooms to the dish and return to the oven for a further 5 minutes.
6. 6Stir in the chilli seasoning sachet or chipotle paste.
7. 7Add the chopped tomatoes and kidney beans (juice and all) with 1/2 can of water and the finely chopped coriander stalks.
8. 8Cook in the oven for 45 minutes.
9. 910 minutes before the chilli is ready, put the rice on with double the amount of water to rice.
10. 10Serve the chilli with a portion of rice and some sour cream or feta to taste.
11. 11Finish with a sprinkling of coriander leaves.

Ingredients

• 1 whole butternut squash, deseeded, peeled and chopped
• 1 bell pepper (orange, yellow or red is best)
• 1 carrot, peeled and chopped
• 1 onion, peeled and quartered
• 2 cloves of garlic, peeled (no need to chop)
• Paprika, salt, pepper, cumin and turmeric to taste
• 350-400g pasta
• 3 teaspoons of nutritional yeast
• 1 tablespoon of tomato puree
• 1/2 tablespoon maple syrup
• 200ml plant-based milk
• A couple of fresh parsley sprigs

Method

1. 1Pre-heat the oven to 180°C.
2. 2Place all the veg in a roasting tin with some oil and the seasoning to taste.
3. 3Roast for 25 minutes, until starting to brown slightly.
4. 4When the vegetables are almost done, start cooking the pasta.
5. 5Tip the roasted vegetables into a blender with the nutritional yeast, maple syrup, milk and tomato puree. Blend until smooth.
6. 6Pour the sauce over the pasta and serve with fresh parsley sprinkled over the top.