My idea was to make a layered casserole, sort of like Mexican Lasagna, but with slices of pumpkin instead of tortillas. The resulting casserole didn't come out looking quite so neatly layered, but I think it fits my "toss enough ingredients" theme just about perfectly. It won't win any beauty contests, but who cares? It's all about the flavor, and in this case, melt-in-your-mouth slices of pumpkin plus cumin-kissed black beans and a creamy, cheesy-tasting sauce equal a real winner!
- 1½ cups black beans (or one can, cooked - rinsed and drained)
- ½ cup fresh or frozen sweetcorn
- 1 medium finely chopped onion
- ½ finely chopped red bell pepper
- 2 cloves minced garlic
- 1 teaspoon cumin
- 1 teaspoon ancho chile powder (or another mild chilli powder)
- ½ teaspoon chipotle chilli powder (to taste, use less if required)
- 15 ounces tinned tomatoes (drained and liquid reserved)
- 1 pound pumpkin (about 1/2 a small pumpkin - or any winter squash, butternut acorn etc.)
- ¾ cup soy milk (or any other non-dairy milk)
- 1 cup yeast (nutritional)
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon spanish paprika
- 1 tablespoon tahini (optional)
Pumpkin and Black Bean Casserole is a community recipe submitted by LiveVegan and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
If you prefer to use fresh tomatoes, use one cup of chopped tomatoes and substitute 1/2 cup of water for tomato juice in the sauce recipe.
From the wonderful site Fat Free Vegan