For the sauce (makes 2 portions)
1 clove garlic
1 can kidney beans
1 can chopped tomatoes
1/2 tsp Vegan Bouillon Powder
Simple. Fry the onions and garlic until lightly browned, add the mushrooms. Add cans of beans and tomatoes along with bouillon powder and basil to taste, and allow to cook down for 10-20 minutes.
I was originally going to serve this with pasta as a kind of vegan bolognaise, but after eating bread all weekend I decided to go for a wheat-free accompaniment. I find rice and quinoa quite monotonous to eat on their own, so mixed them together with some red lentils (and a few peas thrown in for colour) for someting slightly more interesting.
One thing I like about this meal is the variety of protein sources. As a vegan, it's important to eat a wide variety of different beans and pulses to get all the essential amino acids. Quinoa is also a good source of protein.