Vegan Chili Bean Bake Recipe

Indian cuisine · 400 calories

Vegan Chili Bean Bake recipe

About this recipe

A hearty and flavorful vegan casserole featuring kidney beans, tomato sauce, and plant-based cheese. Perfect for a satisfying dinner solution.

Ingredients

  • 400G Epicure Organic Red Kidney Beans
  • 250G Holland & Barrett Nutritional Yeast Flakes
  • - Chilli Powder Rajah
  • 70G Mill & Mortar Citrus Salt Flakes, 70G
  • - Kikkoman Soy Sauce

Instructions

  1. 1. Preheat your oven to 350°F (175°C).
  2. 2. In a large mixing bowl, combine 2 cups of cooked kidney beans, 6 oz of tomato sauce, 2 tbsp of soy sauce, 1 tsp of chili powder, and a pinch of salt. Mix well.
  3. 3. Transfer the mixture to a baking dish and spread it out evenly.
  4. 4. Top the mixture with 8 oz of nutritional yeast.
  5. 5. Cover the baking dish with foil and bake in the preheated oven for 30 minutes, or until the nutritional yeast is heated through and slightly golden.
  6. 6. Remove from the oven, let it cool slightly, and serve warm. Enjoy your vegan chili bean bake!