Smoky roasted veg and bean stew recipe
Created by The Tesco Recipes team
Chilly winter evenings call for a bowl of this warming veggie stew. Packed with cauliflower, sweet potatoes and cannellini beans, serve with toasted pitta breads for dipping into that smoky tomato sauce.
See method- Serves 4
- Takes 45 mins
- 582 calories / serving
- Dairy-free
- Vegan
- Vegetarian
- Healthy
Ingredients
- 1 caulifower, cut into florets, nicer leaves reserved
- 500g sweet potatoes, peeled and cut into 3cm chunks
- 2 tbsp vegetable oil
- 2½ tbsp smoked paprika
- 1 onion, thinly sliced
- 250g frozen sliced mixed peppers
- 150g cherry tomatoes
- 3 garlic cloves, crushed
- 340g tomato & herb pasta sauce
- 400g tin cannellini beans, drained and rinsed
- ½ vegetable stock pot, made up to 300ml
- pinch caster sugar
- 10g fresh flat-leaf parsley, chopped
- 2 spring onions, sliced
- 6 wholemeal pittas, halved and toasted
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Shop ingredientsEach serving contains
- Energy
- 2450kJ 582.0kcal
- Fat
- 11g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 23g
of the Reference intake
Carbohydrate 88.3gProtein 21.4gFibre 23.4g
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Method
- Preheat the oven to gas 8, 240°C, fan 220°C. Add the caulifower and leaves and the sweet potatoes to a baking tray with 1 tbsp each oil and paprika. Season with black pepper, toss, then roast for 25-30 mins, turning and removing the leaves halfway, until browned.
- Meanwhile, heat the remaining oil in a saucepan over a medium-high heat. Fry the onion and peppers for 6-8 mins until softened. Halve the tomatoes, then add to the pan with the remaining paprika and the garlic; cook for 2 mins more.
- Add the pasta sauce, beans, stock and sugar. Simmer for 10-15 mins, then stir in the veg. Simmer for 8-10 mins until the sauce has thickened. Scatter with parsley and spring onions; serve with pittas.
- See more Vegan recipes
