GLUTEN FREE, SOY FREE, OIL FREE, REFINED SUGAR FREE
Ingredients:⠀
4 portobello mushrooms ⠀
1/2 head broccoli, florets ⠀
4 asparagus stalks, chopped ⠀
1 cup cherry tomatoes, cut in half ⠀
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Tomato sauce:⠀
2 tbsp tomato paste ⠀
2 garlic cloves, minced ⠀
1/2 tsp dried oregano ⠀
1/2 tsp dried thyme ⠀
Pinch of salt ⠀
1-2 tbsp water ⠀
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Bean paste:⠀
1 can black beans, rinsed and drained⠀
1/3 cup walnuts
1/2 brown onion, diced
2 garlic cloves, minced ⠀
1/2 tsp chilli powder ⠀
1/2 tsp dried oregano ⠀
1/2 tsp ground cumin⠀
Potato cheese:⠀
4 medium size potatoes, peeled and diced ⠀
1/2 cup unsweetened almond milk ⠀
1 tsp garlic powder ⠀
1 tsp onion powder ⠀
1 tsp dried oregano ⠀
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Instructions:⠀
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Preheat the oven to 375F/180C. Line a baking sheet with parchment paper.⠀
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Firstly, steam the potatoes - add water to medium-sized pot, bring it to a boil and add a steaming basket. Place the potatoes in the basket, cover and steam for a total of 15-20 minutes, until soft. When it’s all cooked and soft, remove and cool completely.⠀⠀
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For the bean paste, add the walnuts into a food processor, blend for about 20 seconds or until finely chopped. Now add the rest of the ingredients, blend until combined and a sticky texture has formed, then set aside.⠀
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Now, in a small bowl, combine all the ingredients for the tomato sauce and mix it well together, then set aside.⠀
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To make the potato cheese, place the steamed potatoes, almond milk, garlic powder, onion powder and dried oregano in a blender and blend until smooth. ⠀
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Now, rinse all the vegetables and cut into shapes as listed in ingredients section.⠀
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Place the mushrooms onto the preheated baking sheet and spread a teaspoon of tomato sauce in each. Add a layer of the bean paste, top it up with broccoli, asparagus and tomatoes and pour some of the potato cheese on top. ⠀
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Place it in the oven for about 25-30 minutes. Serve with a little side salad of your choice. ⠀
Sprinkle some love on top, take a deep breath and enjoy ✨🌻