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
Ready to shop?
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
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
