Beetroot Casserole

400g boiled kidney beans (tin)

2 Cups fresh beetroot (chopped)

1 Cup fresh carrots (chopped)

1 Cup fresh tomatoes (chopped)

2 Small potatoes (chopped)

2 Plain soya fillets (Quorn)

1 Sweet red pepper

1 Medium onion

2 Garlic cloves

2 Fresh mint leaves

2 Fresh sage leaves

3 tsp paprika powder

1 tsp mustard seeds

1 tsp olive oil

1 tsp rice vinegar

Ground black pepper

Sea Salt

Peel and chop onion and garlic. Add to hot pan with olive oil and stir for 10 seconds on high heat.

Add de-seed and finely chopped sweet pepper with paprika and mustard seeds.

4 x 2 cm

rice vinegar and finely chopped sage and mint leaves.

Stir fry for 2 minutes on medium heat.

Add remaining chopped ingredients and stir for 30 seconds on high heat.

500ml water and allow to simmer for 20 minutes.

Stir regularly and check with a fork if beetroot is cooked through.

Serve with serve.