Vegan winter one-pan

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

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

Directions

• 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.