I know, I know – this is quite the mouth full! And you know what? It really is!!

I adapted the recipe from this AMAZING cookbook my brother in law and his girlfriend got for me. It’s called Thug Kitchen, and it’s a brilliant, cheeky take on vegan food. You MUST own this book!

Naturally, I  had to adapt the recipe to suit some of my other needs, so test out this recipe and be prepared to fall in love! Vegan/gluten free never tasted so good!

For the filling:

1/2 butternut squash, peeled, seeded, and cubed
5-6 medium sized sweet potatoes, skin on, washed, cubed
3 tbsp extra virgin olive oil (EVOO)
1 tsp sea salt
1 tsp chili powder
1 tsp garam marsala
1/2 tsp ground cumin

For the sauce:

2 1/2 cups vegetable stock
1/3 cup tomato paste
2 1/2 tbsp chili powder
2 tsp ground cumin
1 tsp garam marsala
1 1/2 tsp dried oregano
2 tsp tamari (wheat free soy sauce)
3 cloves garlic, minced

Other ingredients:

1 medium sized onion, thinly sliced
1 tbsp EVOO
3 more cloves garlic, minced

1 15oz can black beans, rinsed and drained
1/4 cup green chiles or jalapenos (optional)

1/4 cup toasted pumpkin seeds (optional)

Preheat oven to 375F.

1. Filling: Place cubed potatoes and butternut squash in a baking dish with the EVOO, salt, chili powder, cumin, and garam marsala. Toss to combine. Bake for 30-40 minutes.

2. While the potatoes and squash bake, caramelize your onion by heating up 1 tablespoon of EVOO in a skillet over medium heat. Place your sliced onions into the pan and let them saute for 30-40 minutes, tossing every 5-7 minutes so as not to let them burn on the bottom. In the last minute of cooking, throw in the 3 cloves of minced garlic and toss to combine.

3. Sauce: While the onions caramelize and the potatoes and squash are in the oven, make your sauce. Bring all of the enchilada sauce ingredients together in a saucepan over medium high heat. Use a whisk to make sure to break up the tomato paste. Let it all simmer for 10-15 minutes to let the sauce thicken up.

4. Pull your potatoes and squash out of the oven. Pour the enchilada sauce, caramelized onions, black beans, and green chiles into the dish and toss to combine. Put the mixture back in the oven for another 20 minutes, or until the vegetables are tender.

5. Finish the dish with toasted pumpkin seeds if desired. Serve as a side dish, or make it a main attraction by serving it with avocado, brown rice or quinoa!

Enjoy!

Get the book: