the food company 1111



2 tsp extra virgin olive oil

2 tbsp tomato paste

800g can diced tomatoes

3 1/2 cups vegetable liquid stock

1 large eggplant, diced

300g  pumpkin, peeled, cut into 4cm pieces

300g cauliflower, cut into small florets

400g can red kidney beans, drained, rinsed

1/2 cup almond milk

3/4 cup grated vegan cheese

Diced avocado, to serve

Fresh coriander leaves, to serve

Sliced long red chilli to serve optional

Warmed flour tortillas to serve


1. Heat oil in a large heavy-based saucepan over medium heat. Add the paste. Cook, stirring, for 3 minutes or until softened.
2. Add tomato paste, tomatoes and stock. Bring to the boil. Add eggplant and half the pumpkin. Reduce heat to medium-low. Simmer, partially covered and occasionally stirring, for 15 minutes or until pumpkin is tender and starts to break down. Add cauliflower, beans and remaining pumpkin. Cook for 12 to 15 minutes or until the mixture has thickened and cauliflower is tender. Add in the almond milk and stir.
3. Top with vegan cheese. Sprinkle with avocado, coriander and chilli. Serve with tortillas

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