by Collette White | March 21, 2014
Good Morning friends! HAPPY FRIDAY! I hope you have all had a beautiful week.
My 4 children LOVE mince dishes (bolognaise, nachos, savoury mince on top of potatoes etc) and I LOVE putting a heap of vegetables in their dinners! I planned for Nachos the other night and then realised I didn’t have any mince ….whoops! …. I wasn’t going to pack all 4 kids in the car to go and get some so I decided to do a Vegetarian version instead …. it was devoured and no one mentioned the fact it had no mince! I have tested it again both on the stove top and in my Thermomix and I am thrilled to share with you all my recipe …. I hope you enjoy it too!
1 tblspn olive oil
1 large clove garlic (5g)
1 brown onion (190g)
1 red capsicum (250g)
½ large green capsicum (100g)
1 large carrot (110g)
1 large zucchini (200g)
4 medium mushrooms (130g)
2 roma tomatoes
½ cup vegetable stock
1 tspn cumin
1 tspn coriander
½ tspn chilli flakes or 1 small fresh chilli diced (optional)
½ tspn herbamare (or salt and pepper)
400g tin chickpeas – drained and rinsed well
400g tin red kidney beans – drained and rinsed well
Optional – to serve: corn chips, fresh coriander, sour cream or natural yoghurt.
Stove top method:
Crush the garlic.
Dice all vegetables.
Place the olive oil, garlic and onion into a heavy based saucepan and stir on a high heat for 1 minute.
Add all the diced vegetables and stir over a medium – high heat for 5 minutes. Add the stock, cumin, coriander, chilli and herbamare and mix thoroughly.
Turn heat to medium and place the lid on the pan. Simmer for 5 minutes, stirring 1-2 times during this process.
Add the chickpeas and red kidney beans, mix well and replace lid. Simmer on a medium heat for 10-12 minutes. Stirring often.
Serve and enjoy!
Thermomix Version: (prepare all vegetables by cutting smaller – eg ¼ the onion)
Place the garlic, onion, green and red capsicum into the bowl and chop for 10 seconds, speed 4.
Add the carrot, zucchini, mushrooms and tomatoes and chop for a further 10 seconds, speed 4.
Add the stock, cumin, coriander, chilli and herbamare and cook for 10 minutes, 90c, reverse, speed 2.
Add chickpeas and red kidney beans and cook for a further 10 minutes, 100g, reverse, speed 1.
Serve and enjoy!
Wishing you a truly wonderful week ahead! I look forward to connecting with you more again soon.
Take Care of You,
“If your household is anything like mine, afternoons and evenings can be chaotic with after school sports, homework and extra curricular activities. At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed!”
Collette White | Cut out the Crap Slow Cooking
“As a Mum of four, I understand what it is like to juggle fulltime work and being a fulltime Mum, whilst wanting to provide a healthy and tasty lunch box for my children that is not going to get sent home without being eaten or have me slaving in the kitchen for hours.”
Collette White | Cut out the Crap Lunch Box Solutions