Vegetable Goulash

2 tbsp rapeseed oil or other vegetable oil
1 large onion, sliced
Pinch cayenne pepper
2 cloves garlic, crushed
2 sticks celery, chopped
1 red capsicum pepper, chopped
1 x 400g tin mixed beans
1 tablespoon paprika
1 pack soya cream
3 tablespoons gluten-free tamari soya sauce
1 x 400g tin chopped tomatoes
1/2 pint (280 floz) water

1. In a heavy saucepan pan fry the onion in the oil until soft. Add the cayenne pepper and garlic, fry for another two minutes. Add all the other ingredients and cook for a further thirty minutes.
2. Serve with jacket potatoes or alternatively on a bed of millet, quinoa or whole grain rice. Serves 2-3.

Important note

Not all ready-ground spices are gluten-free as they may have been mixed with flour to stop the spices from clumping. If you are concerned contact the relevant company to confirm, or grind your own spices.