Description
This vibrant Vegan Winter One-Pan dish combines tender baby potatoes, sweet orange pepper, fresh greens, and crunchy peanuts in a savory tomato and vegetable broth. Perfectly cooked in a single non-stick pan, this hearty and healthy recipe is ideal for a cozy winter meal that’s both nutritious and full of flavor.
Ingredients
Scale
Vegetables
- 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
Liquids and Sauces
- 200g passata
- 200ml vegetable stock, made with 1 tsp vegetable bouillon powder
Oils and Seasonings
- 2 tbsp rapeseed oil
- 1 tbsp flat-leaf parsley, chopped
Others
- 45g dry roasted peanuts
Instructions
- Heat the oil and cook vegetables: Heat 2 tablespoons of rapeseed oil in a wide non-stick pan over medium heat. Add the sliced baby potatoes, orange pepper chunks, and bay leaf. Fry for about 5 minutes until the potatoes start to develop a golden color.
- Add leek and garlic: Stir in the thinly sliced leek and garlic cloves. Cook for a few more minutes until they soften and become aromatic.
- Add liquids and simmer: Stir in 200g passata and 200ml vegetable stock made with 1 teaspoon vegetable bouillon powder. Bring the mixture to a simmer, then cover the pan and let it cook gently for 25 minutes until the potatoes are tender.
- Add greens, peanuts, and green beans: After the potatoes are cooked, add the chopped flat-leaf parsley, baby spinach, dry roasted peanuts, and halved green beans to the pan. Cover again and cook for about 7 minutes until the spinach wilts and green beans are tender.
- Final serving: Remove the bay leaf and discard it. Serve the dish straight from the pan warm for the best taste. It can be kept chilled overnight but is recommended to be enjoyed fresh.
Notes
- This recipe keeps well and can be refrigerated overnight.
- For extra heat, add a pinch of chili flakes when cooking the peppers and potatoes.
- Dry roasted peanuts add a lovely crunch, but you can substitute with cashews or almonds if preferred.
- Ensure to discard the bay leaf before serving as it is not edible.
- Use vegetable stock or bouillon powder that suits your dietary preferences to keep the dish vegan.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Contemporary Western
Keywords: Vegan one-pan meal, winter vegetable stew, easy vegan dinner, healthy vegan recipes, plant-based winter dish
