18 December 2012,02:59 by

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Serves :

Preparation Time :
15 minutes

Preparation Method :

  • Melt the butter or margarine in a large flameproof casserole and fry the onion and garlic gently for about 5 minutes, until golden brown.
  • Add the carrots and celery, and cook for a further 2 minutes, then stir in the paprika and cumin.
  • Add the tomatoes and beans. Pour in the stock and add the sugar or treacle (molasses). Bring to the boil then reduce the heat and simmer, uncovered, for 10 minutes, stirring occasionally.
  •  Add the Quorn or soya cubes to the casserole and cook, covered, for a further 20 minutes. Stir the mixture occasionally.
  •  Season to taste, then transfer the casserole to the barbecue, keeping it to one side to keep hot.
  •  Ladle on to plates and serve with crusty French bread.


  • 60 gram butter or margarine
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 carrots, sliced
  • 2 celery sticks, sliced
  • 1 tablespoon paprika
  • 2 teaspoon ground cumin
  • 450 gram can of chopped tomatoes
  • 500 gram can of mixed beans, rinsed and drained
  • 150 ml vegetable stock
  • 1 tablespoon molasses sugar or block treacle (molasses)
  • 350 gram Quorn or soya cubes
  • Salt and pepper

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