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Beany Vegetable Bake Recipe: Cook Vegetarian Magazine

Beany Vegetable Bake

Serves:
 2
Ready in:
 15 to 30 mins

Ingredients
  • 400g can vegetable soup
  • half a 410g can lentils, drained
  • 820g can jersey potatoes, drained
  • 420g can cut green beans, drained
  • 200g broad beans, fresh or frozen
  • large bunch fresh parsley, finely chopped
  • 2 tbsp semi-skimmed milk
  • large handful breadcrumbs
Method
  • 1

    Place the cut green beans, broad beans and soup into a flat ovenproof dish and mix together.

  • 2

    Mash the potatoes in a large bowl using the milk to soften and add the chopped parsley.

  • 3

    Spread the mashed potato over the top of the bean and soup mixture in the ovenproof dish.

  • 4

    Sprinkle some fresh breadcrumbs over the top of the potato and then place in a pre-heated oven for 10 minutes at 240C/475F/Gas 9. Serve when nicely browned on top.

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Beany Vegetable Bake Recipe: Cook Vegetarian Magazine

Beany Vegetable Bake was taken from COOK VEGETARIAN

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