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Smoky roasted veg and bean stew recipe

12 ratings

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
Healthy
Vegan
Vegetarian
Dairy-free

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

2 of your 5-a-day and high in fibre

Each serving contains

Energy
2450kj
582kcal 29%
Fat
11g 15%
Saturates
1g 6%
Sugars
23g 26%
Salt
1.6g 27%

of the reference intake
Carbohydrate 88.3g Protein 21.4g Fibre 23.4g

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