Vegan Baked Beans And Tomatoes Recipe

About this recipe

A hearty and satisfying vegan dinner featuring baked beans, macaroni, and tomatoes, perfectly seasoned for a comforting meal.

Ingredients

• 850 g Chef'S Basket Macaroni Pasta
• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 200 g Hommade Tomato Puree
• 500 ml Conscious Food Cold Pressed Coconut Oil
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 180°C (350°F).
2. 2. Cook 200 g of macaroni in boiling water according to package instructions until al dente. Drain and set aside.
3. 3. In a large mixing bowl, combine 200 g of kabuli chana, the cooked macaroni, and 200 g of tomato puree.
4. 4. Add 1 tbsp of sugar, 1 tsp of salt, 1/2 tsp of black pepper, and 2 tbsp of melted coconut oil to the mixture. Stir well to combine.
5. 5. Transfer the mixture to a baking dish and spread it out evenly.
6. 6. Bake in the preheated oven for 20 minutes, or until the top is slightly golden and the dish is heated through.
7. 7. Remove from the oven and let it cool for a few minutes before serving.