Vegetarian Bean And Biscuit Bake Recipe

About this recipe

A hearty and comforting vegetarian dinner featuring tender beans, savory mushrooms, and a rich tomato-based sauce, topped with golden biscuits.

Ingredients

• 100 g Baby Spinach
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 300 g Britannia 50-50 Maska Chaska Biscuits
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 250 g Vistevia Sugar Free Tomato Sauce

Instructions

1. 1. Heat a small amount of oil in a large skillet over medium heat.
2. 2. Add 1 diced onion, 1 cup sliced mushrooms, and sauté until softened, about 5 minutes.
3. 3. Stir in 1 can of drained spinach and 1 cup of tomato sauce, mixing well.
4. 4. In a small bowl, whisk 2 tablespoons of flour with a few tablespoons of water to create a smooth slurry, then pour it into the skillet. Stir and cook until the sauce thickens, about 10 minutes.
5. 5. Transfer the mixture to a round baking dish and arrange 4 or 5 biscuits on top.
6. 6. Bake in a preheated oven at 200°C (400°F) until the biscuits are golden brown, about 15-20 minutes.
7. 7. Remove from the oven and let cool slightly before serving.