Rich Tomato and Carlin Peas Casserole with Portobello Mushrooms

This is a very easy dish to adapt to suit different flavour, texture, taste and energy requirements. And can be made well in advance.  

You can keep it vegan or add meat or fish.

Serves: 4 - 6 (suggested)  
Oven (suggested): 180°C 
Prep time: 15 minutes
Cooking time: 20 minutes

Ingredients:

Serve with:  

Hodmedods Grains (I used Emmer/Naked Spelt/Organic Pearled Naked Barley/Organic Gluten-free Naked Oat Groats/Organic Rye Grains)

Or:

Butterbean Mash (Paul’s favourite!)

Or

Wholewheat Pasta

Or

A Green Salad or Cooked broccoli

Tips & Variations: 

Merchant Gourmet Tomatoey Lentils-

For added crunch & good fats: Chopped or whole walnuts or pistachios or Hodmedods salted cooked Fava Beans

Ingredients

• 2–3 tbsp olive oil  

• 3 red onions, chopped  

• 3 garlic cloves, chopped  

• 2 tsp coriander seeds, lightly crushed  

• 2 tsp cumin seeds, lightly crushed  

• 2 tbsp tomato paste  

• 1 tsp chipotle chilli flakes (adjust to taste)  

• 1–1½ tsp miso paste  

• 3 tins (cans) chopped tomatoes  

• ½ jar Carlin peas (optional; up to 1 jar)  

• 1 jar roasted red peppers, chopped (optional)  

• 8 large portobello mushrooms  

• 1 x bag baby spinach

• Salt and black pepper, to taste  

• Chopped fresh parsley

Method

1. Preheat oven to 200°C / 400°F (suggested).  

2. Heat 2–3 tbsp olive oil in a large non-stick or ovenproof pan over medium heat.  

3. Add chopped red onions, chopped garlic, crushed coriander and cumin seeds. Gently cook until onions are caramelised and soft.  

4. Stir in tomato paste and cook briefly.  

5. Add chilli flakes and miso paste; stir to combine.  

6. Pour in chopped tomatoes. If using, add Carlin peas and roasted red peppers. Season with salt and pepper.  

7. Place the 4 portobello mushrooms stalk-side up into the tomato mixture so they sit in the sauce.  

8. Transfer to the oven (or put a lid on and simmer on the hob) and cook about 20 minutes, until mushrooms are soft and cooked through.  

(Here is the option to add a packet of Merchant Gourmet Tomatoey Lentils - dividing them between the portobello mushrooms, having heated them in the microwave for 1 minute)

9. Remove, taste and adjust seasoning. 

Serve 

Over cooked grains or wholegrain pasta or with butterbean mash on the side

Tips & Variations: 

1. If I am using Merchant Gourmet Tomatoey Lentils in the Portobello mushrooms, I only use 1/2 jar of the Carlin Peas

2. Added crunch & good fats: Chopped or whole walnuts or pistachios 

Or Hodmedods salted rosted Fava Beans (in their snack section) add a lovely crunch but will not add the good fats of the nuts

3. Non-vegetarian: Add chicken or fish or prawns

4. Spice: Add a pinch of chilli flakes to the paprika for heat.

Make-ahead: Cook ahead and re-heat when ready to eat.

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven or gently on the stovetop.
Or eat cold the following - if you like cold food!
This dish also freezes really.