We are so excited over here at The Avenue as it’s World Vegan Day!
As always, we’ve decided to celebrate this glorious occasion by sharing one of our favourite voluptuous Vegan recipes with you! Here at the Avenue Cookery School, we LOVE a Vegan inspired meal! If you look through our other recipe blogs, you’ll find plenty of vegan-friendly meal ideas! We’ve got our famous Vietnamese Hotpot, Cheesecake and our most delightful Vegan Chocolate and Avacado pots!
After much deliberation, we’ve decided to share this wonderful Vegan Sweet Potato and White Bean Chilli Recipe to warm you up on a chilly day like today. Not to mention the Homemade Guac Recipe we’ve also blessed you lovely lot with!
2 medium sweet potatoes, peeled and cut into cubes
4 tsp ground cinnamon
1 tsp ground cumin
2 tsp smoked paprika
2 tsp cumin seeds
2 onions roughly chopped
1 bunch of fresh coriander, stalk finely chopped & leaves roughly chopped
1 fresh red chilli, chopped
2 red peppers, roughly chopped
1 yellow pepper, roughly chopped
1 x 400g tin of cannellini beans
1 x 400g tin of tomatoes
Preheat the oven to 18℃.
Put the cubed sweet potato into a bowl with a glut of Olive oil, 2 tsp cinnamon, 2 tsp cumin seeds and 1/2 tsp smoked paprika
Roast in the oven for 30-35 minutes until golden brown
Season with salt and pepper after roasting
Fry the onions, chilli, peppers, sliced coriander stalks with the remaining spices. Cook over a low heat for 15 minutes
Add the cannellini beans with liquid and the tinned tomatoes. Simmer for 30 minutes until the peppers are just cooked.
Stir in the sweet potatoes along with most of the coriander leaves. Season to taste and top with the rest of the coriander leaves. Serve over cooked rice with some guacamole.
Guac Recipe you say?
4 tomatoes, deseeded and concussed
1 red chilli, finely chopped
2 spring onion, finely chopped
1 handful fresh coriander, stalks finely chopped and leaves roughly chopped
salt and pepper to taste
Juice of 1 lemon
Mash 1 avocado and cube the then mix in some lemon juice
Stir in the chopped red chillies, chopped spring onions, concasse of tomatoes and season
If you’d like to join our next Vegan Cookery Class, it’s on the 10th of November and we’ve got a 15% off sale so book on while you can! We’ll be cooking Spiced Baked Falafel with Tahini Dressing, Crispy Aubergine with Katsu Curry Rice, and Cheesecake with a Berry Coulis.
Don’t forget to show us your creations and tag us in any Insta pics!