- 2 teaspoons sunflower oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 3 sticks celery, diced
- 8 ounces mung beans, cooked
- 2 teaspoons cayenne pepper
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon chopped fresh sage
- 1 tablespoon tomato purée
- 1 teaspoon yeast extract
- ½ pint vegetable stock
- Salt and pepper
- 1 pound potatoes, peeled and diced
- 4 tablespoons skim milk or soya milk
- ½ ounce sunflower seeds
Heat the oil in a large pan and fry the onion, carrots and celery for 5 minutes. Add the cooked mung beans, cayenne pepper, marjoram, sage, tomato purée, yeast extract and stock. Cover and simmer gently for 10-15 minutes.
Adjust the seasoning. Meanwhile, boil the potatoes until cooked. Drain and mash with the milk. Put the bean mixture into the base of a large casserole dish and top with the mashed potato. Sprinkle over the sunflower seeds and bake in a pre-heated oven at 350°F for 30-40 minutes, until top is golden browned.
- Yields: 4-6 servings
- Preparation Time: 1 hour and 20 minutes
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