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!
- 375 millilitres black beans (or one can, cooked - rinsed and drained)
- 125 millilitres 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)
- 425 grams tinned tomatoes (drained and liquid reserved*)
- ½ kilogram pumpkin (about 1/2 a small pumpkin - or any winter squash, butternut acorn etc.)
- 188 millilitres soy milk (or any other non-dairy milk)
- 250 millilitres 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 http://www.FatFreeVegan.com