There’s a chill in the air so cosy up with these hearty one pot recipes that are easy to make
Pumpkin & Black Bean Rollups
By Jessica Prescott from Vegan Goodness: Feasts Serves 4-8 | Prep 10 mins | Cook 10 mins
20 MINUTES
INGREDIENTS
• 2 tbsp canola oil
• 1 small white onion, finely chopped • 135g (4½ oz) pumpkin, cooked and puréed or mashed until smooth
• 400g (14oz) tin black beans, drained and rinsed
• 10g (½ oz) finely chopped coriander leaves
• 1 tsp ground coriander
• ½ tsp sea salt
• ½ tsp garlic granules
• 8 tortilla wraps (a corn/wheat blend is best here)
METHOD
1 Heat 1 tbsp canola oil in a medium saucepan over a medium heat. Add the chopped onion and cook until lightly browned. Add the mashed pumpkin, black beans, coriander and spices and stir to combine.
2 Heat the remaining tablespoon of canola oil in a large frying pan (skillet) over a medium–high heat. Spread 1 tbsp of the pumpkin and black bean filling onto each tortilla and roll them up.
3 Place the rollups in the hot oil, seam side down, and fry until golden, turning frequently until the tortillas are crispy and golden brown all over. Depending on the size of your pan, you should be able to do 2–3 at a time. Transfer to paper towels while you cook the others.
4 To serve, stack the rollups on top of one another, drizzle with homemade vegan cashew cream and top with pickled jalapeños and coriander leaves.
This recipe is from Vegan Goodness: Feasts (Hardie Grant, £15). Photography and words by Jessica Prescott
Mixed Vegetable Bake
By Brian Kateman from The Reducetarian Cookbook Serves 4-6 | Prep 15 mins | Cook 40 mins