Delicious vegan couscous casserole

Ingredients for 4 servings:

• 250 g couscous
• 1 bowl of mashed potatoes from the previous day
• 1 can kidney beans
• 1 can peas
• 1 can chickpeas
• 150 ml oat milk (oat drink) or other plant milk
• 1 can tomatoes, peeled
• 1 dash of soy sauce
• 1 tsp vegetable stock powder
• 1 tsp oregano
• 1 tsp basil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cayenne pepper
• 1 bag of cheese substitute (vegan grated cheese)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

quick, easy and super delicious!

Add the couscous to 500 ml of boiling water. Stir and add a pinch of salt if desired. Cook for five minutes, stirring frequently, until the water is absorbed and the couscous is soft. Set the pan aside. Chop the peeled tomatoes into pieces, then pour the tomato juice into a deep pan or saucepan and heat. Add the oat milk, vegetable stock powder, oregano, basil, salt, pepper, and cayenne pepper, and a dash of soy sauce if desired. Stir well and add the tomato pieces. Simmer for two to three minutes, then remove from the heat and set aside. Pour some of the sauce into a baking dish, lightly covering the bottom. Spread the couscous in a single layer on top. Then spread all the drained canned vegetables evenly on top. Pour more sauce over the top and spread the mashed potatoes on top. Add the remaining sauce and sprinkle the vegan grated cheese evenly over the top. Preheat the oven to 200°C (top/bottom heat). Then place the casserole dish in the oven and bake for 20-25 minutes.