Dinner

Vegan Winter One-Pan Meal with Potatoes, Peppers, Spinach, and Peanuts Recipe

Name: Vegan Winter One-Pan Meal with Potatoes, Peppers, Spinach, and Peanuts Recipe
Prep time: 10 min
Cook time: 37 min
Total time: 47 min
Cuisine: Vegan
Ingredients: 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; 160g baby spinach; 100g fine trimmed green beans, halved; 200g passata; 200ml vegetable stock, made with 1 tsp vegetable bouillon powder; 2 tbsp rapeseed oil; 1 tbsp flat-leaf parsley, chopped; 45g dry roasted peanuts

ByBen Miller January 27, 2026January 27, 2026

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Introduction

This vibrant vegan winter one-pan meal is a deliciously comforting dish that’s perfect for chilly days. Packed with tender potatoes, fresh vegetables, and crunchy peanuts, it’s easy to prepare and full of flavor.

Two white scalloped bowls are filled with a layered dish featuring bright orange slices of cooked carrot and sweet potato, vibrant green beans and spinach leaves, all covered in a rich red-orange sauce. The top of each bowl is garnished with creamy peanut pieces, adding texture. One bowl has a spoon inside, and nearby is a small white dish holding ground black pepper. A glass of water with a lemon wedge and a light green cloth napkin sit beside the bowls, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
250 g baby potatoes, sliced
1 orange pepper, cut into chunks
1 bay leaf
1 leek, trimmed and thinly sliced
2 large garlic cloves, thinly sliced
200 g passata
200 ml vegetable stock, made with 1 tsp vegetable bouillon powder
1 tbsp flat-leaf parsley, chopped
160 g baby spinach
45 g dry roasted peanuts
100 g fine trimmed green beans, halved

Instructions

Step 1: Heat the rapeseed oil in a wide non-stick pan over medium heat. Add the sliced potatoes, orange pepper chunks, and bay leaf. Fry for 5 minutes until the potatoes start to colour.
Step 2: Add the sliced leek and garlic to the pan. Cook for a few more minutes, stirring occasionally, until fragrant and softened.
Step 3: Stir in the passata and vegetable stock. Bring the mixture to a simmer, then cover the pan and cook for 25 minutes until the potatoes are tender.
Step 4: Add the chopped parsley, baby spinach, dry roasted peanuts, and halved green beans to the pan. Cover and cook for about 7 minutes more, until the spinach is wilted and green beans are tender.
Step 5: Remove the bay leaf before serving. Enjoy warm as a hearty, nutritious meal.

Tips & Variations

Swap the orange pepper for red or yellow peppers based on what you have available.
Add a pinch of smoked paprika or chili flakes for a subtle smoky or spicy twist.
For extra protein, stir in cooked chickpeas or white beans along with the spinach and green beans.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until heated through. This dish is best enjoyed fresh but keeps well chilled overnight.

How to Serve

Two white scalloped bowls filled with a vibrant orange curry dish that has visible layers of green vegetables, thinly sliced orange carrots, and cashew nuts on top. The curry sauce looks thick and glossy, covering the ingredients evenly. One bowl has a spoon resting inside, while the other is untouched. Nearby, there is a small white marbled surface area with black peppercorns and a glass of water with a lemon slice on a white marbled texture. A pale green cloth napkin is placed beside the bowls, with a woman's hand holding the spoon in the upper bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into bite-sized pieces. Just make sure they are cooked through during the simmering time.

Can I prepare this dish ahead of time?

Absolutely. You can cook it fully, then store it chilled overnight. Reheat before serving for best taste and texture.

Ben Miller