Mushroom, Beet & Chickpea Casserole

Mushroom, Beet & Chickpea Casserole

(Serves 4)

Ingredients:

1 red onion, cut into large chunks

2 garlic cloves, roughly chopped

2 carrots, cut into 2cm lengths, then cut into quarters

6 very large mushrooms, cut into 1cm slices

6 baby beetroots, cut into 2cm cubes

1 bay leaf

1 sprig rosemary

1 can chickpeas, drained

4 tomatoes, diced (or 1 can)

4 cups vegetable stock

Salt & pepper to taste

2 tbsp brown rice flour (or arrowroot)

½ cup water

1 cup wholemeal couscous

Method:

Heat a frypan and add the onion, garlic and saute over a medium heat for 2 minutes, and add a little water to deglaze the pan.

Add the carrots, mushrooms, baby beets, bay leaf rosemary and chickpeas.

Add the diced tomatoes and vegetable stock and stir through.

Season with salt and pepper, cover and simmer for 20 minutes.

Mix the arrowroot with water and add to the pan. Stir well and allow to thicken.

Meanwhile, add the couscous to a bowl and cover with boiling water. Cover with a cloth and let stand for 5 minutes, then fluff with a fork and serve with the casserole.

Download The Recipe Click The Image Below

Grab your FREE 5-day Meal Plan to help you kickstart your whole food plant based journey. We’ve prepared a special whole food plant based meal plan for you. It’s filled with:

-5 delicious, quick and easy to prepare weeknight meals. -Cooking tutorial videos for every dish that help make learning a recipe super easy. -Shopping and prep lists to save you time and money and help you get the meals on the table super fast. -A Meal Plan at a glance sheet to print and put on your fridge as a daily reminder of what’s for dinner each night. -A link to plant based nutrition video from plant based doctor to help you understand the why as well as the how of eating a whole food plant based diet.

Click the button below to gain download access.