Spicy red kidney bean vegan baked potatoes! Full of deep flavours with spice and hints of sweetness, this dish is perfect as a comforting weeknight dinner, and brilliant for meal prep too. Gluten-free, oil-free, super simple.
Preheat 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.
Meanwhile, add the onion, garlic and red bell pepper to a non-stick frying pan with around ¼ cup water and sauté for 2-3 minutes, until softened.
Add the oyster mushrooms together with the paprika, cumin and basil. Cook for a further 3-4 minutes, until the mushrooms soften.
Add 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.
Serve in the baked potatoes with mashed avocado on top.
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