Bean and potato casserole

Breakfast: A hot apple pie smoothie

Lunch: Bean and potato casserole with garlic bread

Dinner: Beet soup with baked eggplant

There's nothing in the world more comforting than a casserole - except maybe a stew, and they're in the same ball park. With illness creeping up on me and the rain beating down outside, I decided to throw a vegan casserole together to warm myself from the inside. It certainly worked.

You'll need:
(Feeds 4)

300 g new potatoes
1 large carrot, peeled and chopped,
1 large parsnip, peeled and chopped
1 large leek, chopped
2 cloves garlic, crushed
2 large tomatoes
3 cups mushrooms stock
1 cup kidney beans
1 tbsp oregano
1 tbsp red wine vinegar
1 tbsp flour
oil
black pepper

Method:

Saute the leeks and garlic in a little oil for 5 minutes
Add the oregano and stir well
Chop the new potatoes in half and add to the pan, along with the carrot, parsnip, and mushroom stock
Bring to the boil then simmer for 15 minutes
Add in the kidney beans, tomato, red wine vinegar and simmer for 15 more minutes
Season and stir in the flour, then serve with garlic bread or mashed sweet potatoes

This is a very hearty, satisfying casserole that's easy to make after a long day at work. Make heaps and keep some in the fridge for lunches and whatnot.

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