Quickie Potato and Cannellini Bake

Vegan Potato Tomato Bean Bake

 

This is one of those dishes that you can quickly prepare in zombie mode, especially if you already have a jar of sauce to hand.

One night a month or so ago, I felt like making a new, super easy potato-thing that was a bit more substantial than the standard roasted chunks we usually choose.

Don’t get me wrong, lightly salted, crispy and creamy roasted potatoes are one of life’s simple pleasures. But I felt like somethin’ a little different.

The flavours here are simple but satisfying; a rich homemade sauce, creamy potatoes and cannellinis, topped off with a few dashes of parsley, because whenever there is a chance to add fresh herbs to something, I take it.

(Fresh green food is powerfully healthy, and your body counts every little bit. Also, herbs are freaking delicious!)

This makes a great side dish. We had ours with overnight-marinated tofu and broccoli sprinkled with cumin-y good pan-roasted cashews. It was sweet!

 

Vegan Potato Cannellini Tomato Bake
Ready for the oven ♥

 

Quickie Potato and Cannellini Bake

 

Ingredients:

2 x med-large potatoes, thinly sliced
1 cup cannellini beans, drained and rinsed
1 cup Rich Tomato Onion Sauce (or another favourite homemade red sauce)
3 tbsp olive oil, divided
1 tsp sea salt
a big handful of parsley, finely chopped

 

What to do:

Preheat oven to 180 C.

Lightly oil a 9 x 5″ baking dish; layer potatoes into the dish, followed by the cannellinis, add salt and 2 tbsp of olive oil.

Dollop the sauce over top and smooth with a spoon to evenly cover the mixture.

Drizzle with remaining olive oil. Sprinkle parsley evenly on top.

Cover with foil (stab a few holes in the foil with a fork before you put the dish in the oven). Bake at 180 C for 35 minutes. Remove foil and bake for a further 10 minutes. Remove from oven and let sit for 5 minutes before serving.

Serves 2-3.

 

Feature image via my Pinterest

 

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