Vegan winter one-pan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2tbsp rapeseed oil
- 250g baby potatoessliced
- 1 orange peppercut into chunks
- 1 bay leaf
- 1 leektrimmed and thinly sliced
- 2 large garlic clovesthinly sliced
- 200g passata
- 200ml vegetable stockmade with 1 tsp vegetable bouillon powder
- 1tbsp flat-leaf parsleychopped
- 160g baby spinach
- 45g dry roasted peanuts
- 100g fine trimmed green beanshalved
Nutrition: per serving
- kcal465
- fat24g
- saturates3glow
- carbs39g
- sugars14g
- fibre13ghigh
- protein17g
- salt1.3g
Method
step 1
Heat the oil in a wide non-stick pan over a medium heat and fry the potatoes, pepper and bay leaf for 5 mins until they start to colour. Add the leek and garlic, cook for a few minutes more, then stir in the passata and stock. Bring to a simmer, cover and cook for 25 mins until the potatoes are tender.
step 2
Add the parsley, spinach, peanuts and green beans, then put the lid on and cook for about 7 mins more, or until the spinach is wilted and green beans are cooked. Will keep chilled overnight, but best served fresh.
