Lunch

Layered Vegetable Bean Bake

This delightful vegan bake served with easy to prepare sweet potato wedges packs in the veggies.

Preheat the oven to 200°C/180°C Fan.
Prepare the vegetables. Wash the courgette and aubergine and cut into half widthways. Then cut into lengths about 0.5cm thick. Cut the pepper into wedges.
Coat the vegetables with the olive oil in a large bowl.
Heat a griddle pan on the hob. Start griddling the vegetables in batches over a high heat. Cook for 3-5 minutes on each side. Put the cooked vegetables aside while you are griddling the next batch.
While the vegetables are cooking, wash and chop the sweet potatoes into wedges, leaving the skin on for extra fibre (and because it’s easier!).
Melt the Flora in a pan or the microwave. Coat the sweet potatoes with the melted Flora 100% Natural Ingredients and the paprika and tip onto a baking tray.
Put the wedges into the oven and set a timer for 10 minutes.
Prepare the sauce – add the can of chilli beans, the chopped tomatoes, mixed herbs and black pepper to a bowl and mix.
In a small hand blender, blitz a slice of bread to make breadcrumbs. Combine the breadcrumbs with the mixed seeds and the grated vegan cheese for the topping.
Assemble your bake! In an ovenproof dish, start with a layer of aubergines, followed by a third of the sauce, a layer of peppers, a third of the sauce, a layer of courgettes, followed by the last of the sauce. Sprinkle the topping over.
When the timer goes put the bake into the oven and turn the wedges.
Bake for 20 minutes until the bake is nicely browned on top. Serve the bake with the sweet potato wedges.