Spicy Kidney Bean Baked Potatoes Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 50 mins
3 large baking potatoes
1 medium onion, chopped
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
2 cups oyster mushrooms, shredded
2 tsp paprika
1 tsp cumin
1 tsp dried basil
1 can red kidney beans, drained and rinsed
1/2 can tomatoes
2 tbsp tamari
1 tbsp apple cider vinegar
1/2 cup green peas
1/2 large avocado, mashed
1Preheat the oven to 200 decrees C/390 F. Arrange the potatoes on a sheet of baking paper and bake in the oven for around 45-50 minutes, until soft. This will depend on the size of the potatoes you use.
2Meanwhile, add the onion, garlic and red bell pepper to a non-stick frying pan with around 1/4 cup water and sauté for 2-3 minutes, until softened.
3Add the oyster mushrooms together with the paprika, cumin and basil. Cook for a further 3-4 minutes, until the mushrooms soften.
4Add the kidney beans, tinned tomatoes, tamari and apple cider vinegar. Cook for around 5-7 minutes, stirring frequently and the last minute stir in the green peas.
5Serve in the baked potatoes with mashed avocado on top.
The Easiest Passion Fruit Cake You Will Make Ever At Home Recipe | Healthy Vegan Passion Fruit Tart Recipe In 4 StepsBy Vgn Bites
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.