Vegan winter one-pan

Name: Vegan winter one-pan
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 0
Ingredients: 2tbsp rapeseed oil; 250g baby potatoes sliced; 1 orange pepper cut into chunks; 1 bay leaf; 1 leek trimmed and thinly sliced; 2 large garlic cloves thinly sliced; 200g passata; 200ml vegetable stock made with 1 tsp vegetable bouillon powder; 1tbsp flat-leaf parsley chopped; 160g baby spinach; 45g dry roasted peanuts; 100g fine trimmed green beans halved

Good Food team

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Serves 2

Easy

Prep: 15 mins

Cook: 35 mins

A star rating of 4.6 out of 5.10 ratingsRate

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Serve up a bowl of warming vegan stew for dinner. This easy dish combines spinach, peanuts, potatoes and leeks for a nourishing meal.

Dairy-free

Healthy

High-fibre

Low calorie

Vegan

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Ingredients

Nutrition

Units:

MetricUS

2tbsp rapeseed oil
250g baby potatoes

sliced
1 orange pepper

cut into chunks
1 bay leaf
1 leek

trimmed and thinly sliced
2 large garlic cloves

thinly sliced
200g passata
200ml vegetable stock

made with 1 tsp vegetable bouillon powder
1tbsp flat-leaf parsley

chopped
160g baby spinach
45g dry roasted peanuts
100g fine trimmed green beans

halved

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Nutrition: per serving

kcal465
fat24g
saturates3g

low
carbs39g
sugars14g
fibre13g

high
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.

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A star rating of 4.6 out of 5.10 ratings

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