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
Serves 2
2tbsp rapeseed oil250g baby potatoes, sliced1 orange pepper, cut into chunks1 bay leaf1 leek, trimmed and thinly sliced2 large garlic cloves, thinly sliced200g passata200ml vegetable stock, made with 1 tsp vegetable bouillon powder1tbsp flat-leaf parsley, chopped160g baby spinach45g dry roasted peanuts100g fine trimmed green beans, halved
STEP 1Heat 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 2Add 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.
