@emilymaun: A flavour-packed dump & bake for those busy nights when you can't be bothered cooking 🫘🍚 This is my smoky tomato & kidney bean rice that's inspired by Spanish flavours and served with a zingy parsley sauce. It packs in 30g plant protein, 20g fibre, and 3 serves of veggies - making it a well-balanced meal 🌱 RECIPE (serves 2) INGREDIENTS For the bake: • 1 cup white rice, rinsed well • 1 tin kidney beans, drained & rinsed • 1 tin chopped tomatoes • 1/2 medium red onion, finely diced • 3 garlic cloves, minced • 1 red bell pepper / capsicum, diced • 250ml vegetable stock • 1/2 tbsp olive oil • 2 bay leaves (optional) • 2 tsp smoked paprika • 1 tsp oregano • 1/2 tsp cumin • 1/4 tsp chilli powder (optional) • 1 cup frozen peas • salt & pepper to taste • 4 tbsp nutritional yeast • 1- 2 tbsp lemon juice For the parsley sauce: • large handful parsley leaves, finely chopped • 2 tbsp olive oil • 1 tbsp red wine vinegar • 1 garlic clove, minced • 1/2 tsp oregano • 1/4 tsp chilli flakes (optional) • pinch of salt & pepper to taste METHOD 1. Preheat oven to 200c. 2. Add all of the ingredients for the bake, minus the frozen peas, nutritional yeast & lemon juice, to the baking dish. Mix well, cover with a lid or foil, and bake in the oven for 40 minutes. 3. Add the parsley sauce ingredients to a small bowl and mix to combine. 4. Remove the baked from the oven and add in the peas. Mix, cover, and bake for 10 more minutes. 5. Remove from the oven again, take out the bay leaves if using, and mix through the nutritional yeast, lemon, and salt and pepper to taste. 6. Serve and top with the parsley sauce and enjoy! #dumpandbake #glutenfreevegan #vegandinner #easyvegan #onepotrecipe

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Sunday 09 August 2026 13:14:44 GMT