Sunday: Lazy Day. Do less work as possible day. Stay in jammies day.
You know when you have those days where you’re just struggling and stuck for ideas as to what to make for Dinner? I had those days!
I kid you not, I was in my room mentally scanning my Kitchen to see what we had. It dawned upon me that before I could do anything I had to decide which cuisine my tummy was rumbling for. I knew I wanted something wholesome. Something healthy, comforting with a serving of Gravy! Given that it was a Sunday I wanted to spend as little time in the Kitchen as possible.
This recipe is pretty flexi in terms of what you’d like to do with it.
You don’t have to bake it in the oven with mashed potato on top, you could simply mix the sauce/filling and pasta together and have it like that OR you could even layer it up and make a lasagne. Also I don’t have a set measurement for this recipe, yes I know I’m sorry! But it’s really how hungry you are and what you’re feeling.
- 2+1/2 Cups of Bow Pasta (use any Pasta of you’re choice)
- 1 Tbsp Coconut Oil (any mild Oil of your choice)
- 4 Medium sized Brown Mushrooms, finely chopped (Brown Mushrooms are meatier)
- 3 Big Garlic Cloves finely chopped
- 1/4 Tsp of Dried Rosemary, Thyme & Mixed Italian Herbs
- 1/4 Tsp Onion Granules
- 2-3 Tbsp of Gravy Granules (I used Bisto)
- 1 Tbsp Vegan Bouillon Powder (I used Marigold)
- 1 Can of Red Kidney Beans, drain and wash thoroughly
- 1/4 Cup Frozen Sweetcorn
- Pinch of Red Chilli Flakes
- Sate to taste
- Black Pepper to Taste
- 4 Medium-Big Sized Potatoes roughly chopped
- 2-3 Tbsp Milk (I used Koko Dairy Free Milk)
- 1 heaped Tbsp Vegan Margarine/Butter
- Salt and Pepper to taste
- Cheese (optional)
- In a pot get the Pasta boiling, meanwhile you can make the good stuff!
- (Keep an eye on the Pasta too, when the Pasta is cooked, drain it and keep it aside)
- In a heavy bottom pot, add in you Oil
- Once the Oil is hot go ahead and add in the Mushrooms, Red Chilli Flakes, Dried Herbs, and Garlic.
- Give everything a good mix and let the Mushrooms cook for around 5-6 minutes on low-medium flame (until the Shrooms release their juices)
- Then add in the Gravy granules and turn the flame down to the lowest, as the gravy granules will react with heat and thicken up pretty quick also at this stage add in Water and STIR…I started by adding in around 1/2 cup of Water…and just waited to see how thick the gravy went. If you think there’s too much Water then go ahead and add in a little bit of Gravy and if you think the sauce if too thick then you can keep adding Water until you reach the desired texture (I had to keep adding Water and Gravy throughout this process)
- Anyway now the gravy is in, add in the Bouillon Powder, Onion Granules, Sweetcorn, Red Kidney Beans and Cooked Pasta.
- Give everything a good mix and make sure you taste as you go so you know what needs to be added.
- Add Water at this stage if you think the everything is too thick. (make sure it’s not too thin nor too thick)
- Cover the lid and let everything bubble away for 10-15 minutes, stirring in between making sure nothing sticks to the bottom of the pot.
- Season with Salt and Pepper, and it’s done.
- Preheat the Oven to about 180 degrees.
- Roughly Chop the Potatoes and boil them until a fork can be easilt inserted into them.
- Drain them
- Mash them
- Add in the Butter/Margarine
- Add in the Milk
- If you’re using Cheese you can add it in now or sprinkle it on top later on.
- I used a Glass oven proof Dish for this.
- Go ahead and empty all of the filling into the dish.
- Flatten it out the with the back of the spoon
- Spoon on the Mashed Potato (i normally start at the corners and edges and work inwards) and with the help of a fork spread it out as evenly as you can and if you’re feeling up for it you can also make a criss cross pattern.
- Pop it into the Oven for about 20-30 minutes, just until the Mashed Potato goes golden brown.
It’s ready to Eat, Share and Enjoy.