VEGAN COZY WARMING FALL RECIPES – Creamy butternut squash pasta bake + Bean chilli


I have teamed up with TEFAL and have been challenged to prepare a beautiful home-cook recipe in 10 minutes using their incredible versatile Cook4Me Touch – a high pressure multi cooker. To check out more info on the Cook4Me Touch click link:



Bean & Vegetable Chilli (Serves 4):

400g cooked pinto beans
600g tinned tomatoes
200ml vegetable stock or water
4 garlic cloves
1 red onion
1 tbsp. dried oregano
1 tsp. dried thyme
¼ tsp. chilli flakes
1 tbsp. cumin seeds/ powder
1 stalk celery
2 medium carrots
1 pepper
1 tbsp. maple syrup or sweetener of choice
2 tsp. chipotle/ smoked chilli paste (adjust to suit you)
sea salt & black pepper
olive oil
handful fresh coriander

Butternut Squash Pasta Bake (Serves 4):

Butternut squash sauce

1 medium butternut squash
1 garlic cloves
¼ scotch bonnet (remove seeds)
black pepper and sea salt
1.5 tbsp. onion powder
35 g soaked Brazil nuts
400ml coconut milk (add more water to thin out if necessary)
1 garlic cloves
1 tsp. paprika
60g breadcrumbs
sea salt & black pepper

2 shallots
4 garlic cloves
1 leek
150g mushrooms
1 tbsp chopped fresh sage
1tsp. dried thyme
1tbsp. dried oregano
splash tamari
black pepper and sea salt
olive oil
300g pasta of choice

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