Who needs pastry?
230 kcal VE
Flavours: ¼ tsp paprika, ½ tsp dried parsley, 3 tsp vegetarian/vegan gravy granules, pepper
Bulk: 60g carrot, ½ tin black eyed beans (around 120g), small white onion, 200g sweet potato
Jazzy: add a splash of red wine to the gravy mixture and top the mash with some smoked paprika or chilli powder
Lets cook: Pre-heat the oven to 200oC. Halve the peppers and de-seed. Bake in oven for 30 minutes. Meanwhile, peel the sweet potato and cut into chunks. Boil for 10 minutes or until soft. Drain and add the paprika and pepper then mash with a fork and set aside until later. Next, thinly slice and dice the carrot and onion into small pieces. Stir-fry them for 5 minutes on medium heat. Then add ½ cup water with the gravy granules, thyme and pepper and cook on medium heat for 5 minutes. Add the black eyed beans for 7 minutes until the sauce is thick and the carrots soft. By now the peppers should be ready to fill. Take out the oven and fill with the bean filling. Top with the sweet potato mash and sprinkle on top some paprika or chilli powder. Put back in the oven and cook for a further 15 minutes and then tuck in