Let's get cooking

Recipe Details

Preparation Time 15 minutes | Cooking Time 30 minutes | Serves 4

Warming and hearty, this gluten and dairy-free vegan recipe is ideal as the colder nights herald the start of winter.

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  • 1 tablespoon olive oil
  • 1 large red onion, chopped
  • 2 cloves garlic, crushed
  • 2 red peppers, chopped
  • 1 small chilli (of choice), diced
  • 2 teaspoons paprika
  • 2 tablespoons sun-dried tomato paste
  • 2 teaspoons dried Italian herbs
  • 2 x cans chopped tomatoes
  • 1 x can cannellini beans, drained
  • A few sun-dried tomatoes, sliced
  • Fresh parsley, chopped


For the topping

Cooking Method

  1. Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes.
  2. Add the peppers, chilli, paprika, sun-dried tomato paste and Italian herbs and continue cooking for 5-10 minutes until softened.
  3. Add the chopped tomatoes, beans and sun-dried tomatoes and simmer for 15 minutes, adding the parsley in towards the end of cooking.
  4. Meanwhile preheat the grill and add the bread and herbs to a blender. Whiz up to form breadcrumbs.
  5. Transfer the tomato bean mixture to an ovenproof dish then scatter over the breadcrumbs, then the Sheese. Place under the grill for 3-4 minutes until bubbling and golden, serve up and enjoy!

You will need

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