Shopping Cart -

Your cart is currently empty.
Continue Shopping
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Canada version of the site.
Would you like to switch to your local site?
Digital Subscriptions > PlantBased > October 2019 > Family Favourites

Family Favourites

Black Bean and Butternut Squash Enchiladas

Per serving (326g) Calories 442, Fat 15g, Saturates 5.5g, Carbohydrate 65g, Sugars 6g, Fibre 11g, Protein 15g, Salt 2.5g

Serves: 6

These enchiladas will be a hit with the family! The butternut squash adds a natural sweetness to the chilli and the creamy cheese sauce balances out the heat.

• ½ butternut squash, peeled and diced

• 1 tbsp vegetable oil

• 1 onion, diced

• 2 cloves garlic, crushed

• 1 tbsp paprika

• ½ tsp chilli powder

• 1 tsp ground cumin

• 1 400g (14oz) tin black beans, drained

• 1 400g (14oz) tin chopped tomatoes

• 240ml (1 cup) vegetable stock

• 6 tortilla wraps

• 40g (1.5oz) dairy-free butter

• 40g (1.5oz) plain flour

• 360ml (1½ cups) soya milk

• 2 tbsp nutritional yeast

• 80g (2.5oz) vegan cheese, grated

1 To make the chilli, bring a pan of water to the boil and add the butternut squash. Boil for 10-15 minutes until the squash is cooked and then drain. Add the vegetable oil, onion, garlic, paprika, chilli powder and cumin to a saucepan over a mediumhigh heat and cook for 3-4 minutes. Then add the black beans, chopped tomatoes, vegetable stock and butternut squash, simmer for 20-25 minutes until thickened, season to taste.

2 Take a tortilla wrap, fill it with chilli, and roll it up. Do this for all 6 wraps, then place them into a roasting dish.

3 For the sauce, add the butter to a saucepan over a medium heat, and allow it to melt. Add the plain flour and mix well to form a roux, then slowly add the soya milk whilst stirring to ensure no lumps and cook until the sauce is thick and smooth. Tip in the nutritional yeast and half of the vegan cheese and mix well until melted. Season to taste. Pour the sauce over the wraps, being sure to cover all of them, and then sprinkle with the remaining cheese.

4 Pre-heat the oven to 200°C/400°F/Gas 6, then place the enchiladas into the oven to bake for 20-25 minutes, until the cheese goes golden.

Spaghetti and ‘Meatballs’

Per serving (389g) Calories 605, Fat 12g, Saturates 1.3g, Carbohydrate 97g, Sugars 14g, Fibre 12g, Protein 34g, Salt 3.6g

Serves: 3

These meatballs are simple to make and have a great meaty texture. They are freezable before they are fried, so why not make a large batch and freeze them to use for a convenient midweek meal.

Purchase options below
Find the complete article and many more in this issue of PlantBased - October 2019
If you own the issue, Login to read the full article now.
Single Issue - October 2019
Or 549 points
Annual Digital Subscription
Only $ 3.08 per issue
Or 3699 points
6 Month Digital Subscription
Only $ 4.00 per issue
Or 2399 points
Monthly Digital Subscription
Only $ 5.49 per issue
Or 549 points

View Issues

About PlantBased

The evenings are drawing in, the leaves are starting to turn, and there’s a noticeable nip in the air. It can only mean one thing – autumn is arriving. We love the advent of a new season here at PlantBased, because it means we can get fresh inspiration for our cooking. From new fruit and veg that’s in season, to hearty, filling food, perfect for warming our bellies, we love it all! This month, we’re sharing some midweek time-savers that can either be popped in the slow cooker before you head out, or cooked up in a single pot to save on the washing up. We predict the Mushroom and Ale Stew (p28) will become a true autumn favourite! We’re also turning our attention to food waste, with some tips to reduce your food footprint, and some recipes that will use up every last scrap of food in the kitchen. It’s the spookiest month of the year, so we couldn’t let Halloween pass by without a few ghoulish recipes – perfect for parties whether you’re a big kid or a little one. Our Brain Cupcakes (p81) are sure to raise a few eyebrows! And we’ve got Midweek Favourites, Soups and Desserts to round out the recipe selection this month; look no further for all the kitchen inspiration you need. Enjoy the issue!