Pepper & Mushroom Ragu with Beans and Smoked Paprika (v)

I was going to make miso for dinner tonight but boychild declared he wasn’t hungry and one of my peppers was looking ever so sad so I decided to change tack and make a spicy, sweet stew of vegetables and pulses served with quinoa. I am on a sort of health kick at the moment (she says, eating crisps and she blogs #fail) so this is uber good for you but yummy too. Enjoy.
For 2-3 portions you need:
Ragu
1 onion, chopped
2 tbsp olive oil
1 clove garlic, crushed
125g mushrooms, thickly sliced
1 red pepper, deseeded and roughly chopped
1 can butter beans
1 tin chopped tomatoes
1/2 tsp chilli flakes
1 tsp smoked paprika
pinch sugar
1/2 tsp red wine vinegar
1 tsp vegan stock powder
salt and pepper
handful roughly chopped fresh coriander to serve
Quinoa
1/2 cup quiona
1 cup water
1 tsp vegan stock powder 

Begin by sauteeing the onion in the oil for 5 mins. Add the mushrooms, pepper and garlic and cook out, covered, for a further 10 mins. Remove the lid and add everything else apart from the coriander. Bring to the boil and simmer for 15 mins or so till slightly thickened. Check the seasoning.

Meanwhile place the quinoa, water and stock into a lidded pan. Bring to the boil and then simmer for 10 mins. Turn off the heat and allow the quinoa to finish cooking by steaming.

Serve topped with the chopped coriander. Feel virtuous and don’t binge on junk afterwards like me…

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