Vegan winter one-pan
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Vegan winter one-pan

By Good Food team

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

  • Prep:15 mins
    Cook:35 mins
  • Easy

Nutrition per serving

  • kcal 465
  • fat 24g
  • saturates 3g
  • carbs 39g
  • sugars 0g
  • fibre 13g
  • protein 17g
  • salt 1.3g

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

  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.

  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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