Smoky Mixed Vegetables with Black Beans & Limey Guacamole

I served this with Limey Guacamole & brown rice.

Smoky Mixed Vegetables with Black Beans
1/2 bag of Quorn grounds
15 oz can black beans
10 oz bag mixed vegetables (corn, peas, carrots)
3 oz fresh or frozen green beans
15 oz canned, crushed tomatoes
1 garlic clove
1 small onion
salt, to taste
1/2 tsp smoked paprika (or more, to taste)
1 packet Simply Organic Southwest Taco seasoning
few shakes cumin
few shakes coriander
3 T olive oil
1 Tablespoon fresh parsley (optional)


Saute onion and garlic in olive oil until soft on medium heat in a small, cast iron skillet (or similar). In a medium-large sized saucepan, mix Quorn grounds, beans, mixed vegetables, green beans, tomatoes, the onion and garlic mixture, and taco seasoning. Cook covered at medium heat for 7 minutes. Add rest of spices (except for parsley). Cook uncovered at medium-low heat for another 15 minutes, until thoroughly warm.
You can grate up some jack cheese to accompany the dish, if desired.

Limey Guacamole

1 small clove garlic, chopped
1/4 cup chopped onion
hot sauce of choice (I used 1/2 tsp. Chili Garlic Sauce)
2 T mayonaise (or Nayonaise)
2 T lime juice
3 avocados
salt, to taste
1 tsp. olive oil or olive oil spray

Saute chopped onion and garlic with olive oil in small, cast iron skillet until beginning to brown. Mash avocados in small bowl. Add rest of ingredients and mix well. Serve immediately or refrigerate.