Recipes
Mixed bean and vegetable casserole with veggie ‘meatballs’
Tender beans, plant-based meatballs, earthy kale and vegetables make this delicious and hearty autumn casserole a great source of fibre
Tender beans, plant-based meatballs, earthy kale and vegetables make this delicious and hearty autumn casserole a great source of fibre
(2 votes)
Cook: 30 Mins
Serves: 6
Price: £1.04 per serving
Nutritional Information
Each 367g serving contains
Energy
1567kj
374kcal
1567kj
374kcal
19%
Fat
11.0g
11.0g
Med
16%
16%
Saturates
2.2g
2.2g
Med
11%
11%
Sugars
9.9g
9.9g
Med
11%
11%
Salt
1.28g
1.28g
Med
21%
21%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
1tbsp rapeseed oil
276g pack Asda Plant Based 12 Meat-free Meatballs
2 cloves garlic, crushed
420g pack Asda Mediterranean Style Vegetables
400g tin Asda Organic Mixed Beans in Water, drained and rinsed
400g tin Asda Chopped Tomatoes with Herbs
1 reduced-salt vegetable stock cube, made up to 400ml
40g sliced kale, woody stems removed
1tbsp chopped flat-leaf parsley, to garnish
6 wholemeal rolls, to serve
Method
1
Heat the oil in a large pan. Fry the meat-free meatballs on a medium setting for 5-6 mins to brown. Scoop out of the pan and set aside.
2
Add the garlic and the Mediterranean vegetables. Cook for 5-6 mins, stirring regularly, until starting to soften. Season with ground black pepper, then add the beans, chopped tomatoes and vegetable stock. Bring to a simmer.
3
Cook the casserole over a low heat for 12-15 mins, with the lid off, until the vegetables are tender but still firm. Add the meatballs and the kale to the pan for the final 5 mins.
4
Sprinkle with the parsley and serve with the rolls.