Our homemade vegan ‘nduja gives this one-pan wonder a fiery and rich flavour, which we top with parsley and yoghurt to create a simple, nutritious and delicious dinner.
- We usually serve this with toasted crusty bread, but you can also serve it with cooked rice and vegetables for a more complete meal.
- For this recipe we use white miso paste, which is slightly sweeter and more subtle compared to other versions, but really any type of miso paste will do fine.
- This recipe is great for meal-prep. You can store this in an air-tight container in the fridge for 2-3 days or freeze for up to 3 months.
- olive oil
- 1 red onion, peeled + sliced
- 1 aubergine, chopped
- 1 x 400g (14.1oz) tin of chopped tomatoes
- 2 x 400g (14.1oz) tins of chickpeas, drained + rinsed
- 1 small handful of fresh parsley, chopped
- 150g (5.3oz) vegan yoghurt, for topping (we use oat)
- 8 slices of toasted bread, to serve (or GF bread)
For the vegan ‘nduja:
- 70g (2.5oz) sun-dried tomatoes in oil, drained
- 3 garlic cloves, peeled
- 1 red chilli, ends trimmed
- 2 tsp smoked paprika
- 1 tbsp red wine vinegar
- 2 tbsp miso paste, see notes
- Add a generous splash of olive oil to a large pan on a medium-high heat. Add the red onion and aubergine, and fry for 10 minutes or until they turn golden brown.
- Meanwhile add all the vegan ‘nduja ingredients to a high-powered blender (we use a NutriBullet), along with 2 tbsp of oil from the jar of sun-dried tomatoes. Blend into a smooth paste (alternatively you can chop the sun-dried tomatoes, garlic and red chilli as small as possible and combine all the ingredients together in a bowl).
- Add the vegan ‘nduja, tinned tomatoes and chickpeas to the pan. Then fill half of the empty tin of tomatoes with water and swirl it around to collect any leftover tomato juices, before pouring the water into the pan. Bring the mixture to a gentle simmer and cook for 10 minutes. If necessary, add a splash of more water to loosen the sauce.
- Serve in bowls topped with parsley and yoghurt, then dunk in your toasted bread (see notes for alternative serving suggestions).
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