With the weather getting colder and the expectance of snow, I've added another of my new slow cooker recipes to warm you up and make your dinner prepping easier.
If you mix the stock, leave it to cool and do all your prep the night before you can actually add everything to your slow cooker ready for the next day. You just have to remember to switch it on the next morning!
This recipe is really low fat and very filling. I had it with jacket potaoes one day, with rice the next, and pasta aswell. The casserole can also be frozen for quick and easy lunch and dinners.
Serves 4
Ingredients:
1 can kidney beans
1 can butter beans
1 can baked beans
1 can chopped tomatoes
100ml vegetable stock
1/2 white onion chopped
4 mushrooms chopped
1 carrot diced
1 tbsp tomato paste
1 tsp vegan worchester sauce
1 tsbp liquid smoke or barbeque sauce
1 tsp thyme
1 tsp parsley
1 tsp dried garlic or 3 cloves diced
Pinch of black pepper
Add all ingredients to slow cooker and cook on low for 6 hours.
That's it! So easy!
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