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Pumpkin and Black Bean Casserole

A community recipe by

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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!


Serves: Makes 4 servings. Per serving:

  • 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)

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Pumpkin and Black Bean Casserole is a community recipe submitted by LiveVegan and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a large bowl, combine the black beans with the next 8 ingredients and set aside.
  • Cut the pumpkin in half. Set aside one half for another use and peel the other half. Cut it into very thin slices about 1/4-inch thick and 2 inches long.
  • Preheat oven to 425F. Spray a 2-quart casserole dish with canola oil.
  • Lay one-third of the pumpkin slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the pumpkin and the remainder of the beans. Finish with the final third of the pumpkin slices.
  • In a blender, combine the reserved *tomato liquid (about 1/2 cup) with the soy milk and remaining ingredients. Blend well and pour over the pumpkin. Cover tightly, and bake for 30 minutes.
  • Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and pumpkin is tender.
  • Additional Information

    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

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