Tinned chunks of tomato are a cupboard staple for me, the easy and inexpensive way of turning a pile of ingredients into a satisfying meal. Here are four simple ways of using them to create tasty vegetarian and wheat free meals.
Option 1- Quinoa, Courgette and Mushroom Lasagne:
This recipe was inspired by the recipe Joanna Soh features in her video which can be seen here. As a side note, if you have not watched her videos I highly recommend them for fitness and diet advice. I omitted the white sauce for my version of the recipe because I don’t think it’s necessary to maintain the taste.
For this dish which makes two portions I used one medium onion, a good handful of mushrooms and one courgette and sautéed these in olive oil before adding chilli powder. Meanwhile I boil a portion (I don’t tend to measure when I cook and just rely on guesswork) of quinoa in water. Once done, I put the vegetable mix in a deep dish and pour in half a tin of tomato chunks before layering on the quinoa and grating cheese on top, place in the oven at 180 degrees Celsius for about 20 minutes, and that’s it!
Option 2- Aubergine, Courgette, Chickpea Moroccan Tagine:
Who needs meat in their tagine? For mine I chopped up half an aubergine, half a courgette, one sweet pepper and one medium red onion, let these cook in olive oil in the pan and sprinkled in some chilli powder. I then threw in a third of a large tin of chickpeas (which had been rinsed, boiled and drained), half a tin of tomato chunks and a small handful of chopped dried apricots and then let it simmer in the pan on low heat. Add in a spoonful of honey and squeeze in a slice of lemon and give it a quick mix. I serve it on its own but if you can eat wheat then cous cous would be a great accompaniment to this dish.
Option 3- Curry:
The great thing about curry is you can make it with pretty much any ingredients and it will always be satisfying, so a wonderful way to use those leftover vegetables or the remainder of the tin of beans from a previous dish. I’m going to talk through just two possible currys that I have made for myself recently, each one made two portions (yay for leftovers).
The first, as pictured above was a simple chickpea, lentil and spinach curry, I was a little restricted in ingredients at my parents house so it really is simple and easy to make. I used one medium onion, half a bell pepper, one courgette, a large handful of shredded spinach, a portion of red split lentils (soaked in water, boiled and drained) and half a tin of chickpeas (rinsed, boiled and drained). While the veg was cooking in the pan I added a good amount of chilli powder before adding the tomato chunks and lentils and letting the curry simmer on a low heat.
For the second curry (pictured above) I was able to add a few more ingredients from the comfort of my student kitchen. I cut up one courgette, half an aubergine, a handful of small mushrooms, one red onion, a large handful of shredded spinach and two cloves of garlic. I cooked the veg in a pan with olive oil with turmeric and chilli powder as well as some Thai green curry paste to add some great flavour and spices. I then added half a tin of tomato chunks, some red split lentils (soaked in water, boiled and drained) and a large spoonful of Greek yoghurt and a little bit of water. I let the curry simmer on a low heat before serving up half of the curry with some rice. The other half was stored in the fridge for some tasty and easy leftovers.
Option 4: Veggie Chilli:
Like curry chilli is a great dish for throwing together any leftovers you have. Normally I use courgette and aubergine (clearly my two favourite vegetables) but I wanted to mix it up this time and I was having a ‘mexican’ themed food week so I used: Chestnut mushrooms, chopped babycorn, black beans, yellow bell pepper, red onion and of course kidney beans. This is such a simple dish, just sautee the chopped veg with a clove or two of garlic and chilli powder before adding the chopped tomatoes (and any beans) and allowing to simmer. This is a great dish for making at the beginning of the week for easy heat up meals later in the week or storing leftovers in the fridge. I served my first portion over a baked sweet potato which was just delicious:
Hope this has given you some inspiration for kitchen experimentation!