Vegan potato, beetroot & bean boulangere recipe

Potato, beetroot & bean boulangere

This comforting and wholesome vegan potato, beetroot and bean boulangere is perfect for a chilly evening. The blend of veggies, beans and crispy potato is a winning combination. 

vegan boulangere recipe

Vegan potato, beetroot & bean boulangere

This comforting and wholesome vegan potato, beetroot and bean boulangere is perfect for a chilly evening. The blend of veggies, beans and crispy potato is a winning combination.

  • 350 ml vegetable stock
  • 750 g potatoes (thinly sliced)
  • 1 tbsp vegetable oil
  • 2 leeks (sliced)
  • 400 g can mixed beans (drained and rinsed)
  • 250 g cooked beetroot (drained and thinly sliced)
  1. Preheat the oven to 200ºC, gas mark 6. Bring the stock to a boil in a large pan, add the potatoes and cook for 5 minutes.
  2. Meanwhile, heat the oil in a frying pan and fry the leeks for 5 minutes. Stir in the beans and season.
  3. Place 1/3 of the potatoes in the base of an ovenproof serving dish, top with half the beetroot and then half the leek mixture. Repeat with the remaining ingredients.
  4. Finish with a layer of potatoes, pouring over the leftover stock. Bake for 25 minutes until golden and cooked through.

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.