Recipe and image courtesy of Brett Cobley (@epivegan on Instagram), author of What Vegans Eat


  • Olive oil for frying
  • 3 Shallots finely chopped
  • 1 Jalapeño finely chopped
  • 2 cloves of garlic finely chopped
  • 1 tin of aduki beans drained and rinsed
  • 1 tin of sweetcorn drained
  • 1tsp Chilli paste
  • ½tsp Smoked paprika
  • 1tbsp Garlic puree
  • A pinch of black pepper
  • 300g Passata
  • half a lemon or lime Lime or lemon juice

To serve

  • Avocado
  • 4tbsp Vegan yoghurt
  • 2 handfuls of washed spinach
  • A small bunch of fresh coriander


  • STEP 1

    Heat some olive oil in a pan, then add the shallots, chilli and garlic and cook over a medium heat until softened.

  • STEP 2

    Tip in all remaining ingredients, along with 125ml water. Stir to combine then simmer for 20 minutes to thicken, stirring occasionally.

  • STEP 3

    Serve hot with sliced avocado arranged on top, or other toppings of your choice.