Go Back
jacket and beans
Print
Bean & Veg Medley

An easy comforting slow cooker recipe, full of protein, flavour and definitely some of your five a day!

Course: dinner, lunch, main
Keyword: all in one meal, baked beans, casserole, easy vegan, hot pot, slow cooker, stew
Created by:: Laurena @LifeDietHealth
Gather
  • 1 x 400g tin tomatoes
  • 1 x 400g tin chickpeas (or sub any other plain beans)
  • 1 x 400g tin kidney beans (or sub any other plain beans)
  • 1 x 400g tin black eye beans (or sub any other plain beans)
  • 1/2 medium aubergine (or use a handful of mushrooms)
  • 1 medium courgette
  • 2 medium carrots
  • 2-3 tablespoons nutritional yeast (can omit but if you have it, add it)
  • 1-2 teaspoons Cajun spice
  • 1 teaspoon garlic granules
  • 1 teaspoon ground cumin
  • 1/2 teaspoon black pepper
  • sea salt to taste (your preference on amount)
Prepare

  1. Preheat your slow cooker by washing the dish in hot water. Dry. Place your dish in the slow cooker. Set the heat to hot.

  2. Whiz the tinned tomatoes in a food processor or blender and add to the dish. Using the tin, add half a tin of hot water (use the water to get all the juice out).

  3. Drain the chickpeas and beans using the can lid (a bit of liquid is useful). Tip all the cans into the dish. Put the lid on.

  4. Wash your aubergine and courgette and peel the carrots. Chop your aubergine into tiny dice (about the size of a pea). Grate the courgette and the carrots. Add all the veg to the dish. Give it all a good stir.

  5. Sprinkle over the nutritional yeast, Cajun, cumin, garlic, pepper and add your salt. Give it one final mix. Put the lid back on, Leave it to cook.

  6. The size and power of your slow cooker will determine how long this takes to cook, but it is quite happy to just cook away. I checked mine after 4 hours and turned the heat down to low, then cooked for another 4 hours.

  7. Serve & Enjoy!