This is exactly the kind of meal that makes plant-based eating easy to love. Rich, warming, deeply satisfying — and on the table in under 10 minutes because the hard work was already done.
The secret is batch roasting your veg ahead of time. I’d prepped a big tray a couple of days earlier, and this dish came together so fast it almost felt like cheating. Served with toasted sourdough and a fresh rocket salad (mine came straight from the garden 🌱), this is a complete, beautiful meal for under £3 a head.
This is how I eat well without spending a fortune — and it’s how you can too.
Ingredients
- 2 portions batch roasted veg* (£4.60)
- 1 tin organic butter beans, drained (£0.50)
- 1 jar passata (£0.45)
- 2 cloves organic garlic, crushed (optional)
- 1 tsp dried oregano
- ½-1 tsp smoked paprika
- 1 tbsp organic olive oil (optional)
- Salt and pepper to taste (optional)
- Organic sourdough to serve
Allow 30p for herbs and store cupboard ingredients. If you use herb or garlic passata, you can omit these from the recipe)
Method
- Combine your batch roasted veg* and drained butter beans in a pan over a medium heat
- Mix in the passata, garlic (if using), oregano and smoked paprika
- Season if needed
- Simmer for 8–10 minutes until piping hot and the sauce has thickened
- Serve straight from the pan with thick slices of toasted sourdough
Tip: This works beautifully as a traybake too — combine everything in an ovenproof dish and bake at 190°C for 20 minutes until bubbling and caramelised on top.
Roasted Veg (part of my weekly prep for batch cooking)
- 3-4 sweet potatoes
- 2 onions
- 3 peppers
- 3 courgettes
Chop all veg, mix in 1-2 tbsp olive oil, 1.5 tsps oregano and 2 tsp smoked paprika. Bake in oven for approx 30 mins. Decant when cool into a container and refrigerate. Keeps for 3-4 days.
This is 3 good servings
This is the kind of recipe that lives in your weekly rotation. It’s flexible, forgiving, and gets better the longer it sits — so leftovers are even more delicious the next day.
If you made this, I’d love to know. Leave a comment below or come and find me on YouTube where I share budget vegan recipes every week.
👉 Watch the full recipe video here This is the kind of recipe that lives in your weekly rotation. It’s flexible, forgiving, and gets better the longer it sits — so leftovers are even more delicious the next day.
If you made this, I’d love to know. Leave a comment below or come and find me on YouTube where I share budget vegan recipes every week.
👉 Watch the full recipe video here https://youtube.com@healingdeliciously