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This comforting and wholesome vegan potato, beetroot and bean boulangere is perfect for a chilly evening. The blend of veggies, beans and crispy potato is a winning combination.
Vegan potato, beetroot & bean boulangere
This comforting and wholesome vegan potato, beetroot and bean boulangere is perfect for a chilly evening. The blend of veggies, beans and crispy potato is a winning combination.
- 350 ml vegetable stock
- 750 g potatoes (thinly sliced)
- 1 tbsp vegetable oil
- 2 leeks (sliced)
- 400 g can mixed beans (drained and rinsed)
- 250 g cooked beetroot (drained and thinly sliced)
- Preheat the oven to 200ºC, gas mark 6. Bring the stock to a boil in a large pan, add the potatoes and cook for 5 minutes.
- Meanwhile, heat the oil in a frying pan and fry the leeks for 5 minutes. Stir in the beans and season.
- Place 1/3 of the potatoes in the base of an ovenproof serving dish, top with half the beetroot and then half the leek mixture. Repeat with the remaining ingredients.
- Finish with a layer of potatoes, pouring over the leftover stock. Bake for 25 minutes until golden and cooked through.
