Mixed bean and vegetable casserole with veggie meatballs hero

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

, 29 September 2020

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Mixed bean and vegetable casserole with veggie ‘meatballs’
  • 30 Mins

  • Serves: 6

  • Price: £1.04 per serving

Nutritional Info
Each 367g serving contains
  • Energy

    1566KJ

    374KCAL

    19%
  • Fat

    11.0g

    low

    16%
  • Saturates

    2.2g

    low

    11%
  • Sugars

    9.9g

    low

    11%
  • Salt

    1.28g

    med

    21%
2
of your 5-a-day
of your reference intake.
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
  • 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.

  • 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.

  • 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.

  • Sprinkle with the parsley and serve with the rolls.