Nanna's Baked Beans 'n' Mash

Nutrition per serve

Ingredients

• 2pcs potato
• 1head broccoli
• 400g cannellini beans
• 1pcs vegetable stock cubes
• 50g tomato paste
• 10g country seasoning
• 50g shredded vegan cheddar
• 20g plant-based butter
• 15ml plant-based milk
• 180ml (¾ cup) boiling water
• 15ml tomato sauce

Method

1. Step 1 — Mash potato
   Peel the potatoes and cut into 3cm chunks. Put the potato in a medium saucepan, cover with cold salted water and bring to the boil. Reduce the heat to medium and cook for 14 mins or until tender. Drain and return to the pan. Mash the potato until smooth. Add 10g plant-based butter and 1 tbs plant-based milk, season with salt and pepper and stir to combine.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the broccoli stem, then cut the head into small florets. Drain and rinse the beans. Crumble 1 stock cube* into a medium saucepan, add 180ml (¾ cup) boiling water and stir to dissolve. Add the tomato paste, country seasoning and 1 tbs tomato sauce and stir to combine.
3. Step 3 — Cook baked beans
   Add the beans to the stock mixture and bring to the boil. Season with pepper. Reduce the heat to medium and cook, stirring occasionally, for 8 mins or until thickened. Remove the pan from the heat. Taste, then season with pepper.
4. Step 4 — Microwave broccoli
   While the beans are cooking, put the broccoli in a microwave-safe bowl and season with salt and pepper. Cover and microwave for 3-4 mins until tender (see Make it yours). Add 10g plant-based butter and stir until melted and combined.
5. Step 5 — Serve up
   Divide the mashed potato, baked beans and broccoli among plates. Scatter with the vegan cheddar and enjoy!
6. Step 6 — Make it yours
   Don't have a microwave? Cook the broccoli in a saucepan of boiling water until tender instead.

Allergens

Sulfit