Vegan winter one-pan
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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
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.
