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Vegan Irish Potato and Bean Casserole
Vegan Irish Potato and Bean Casserole

Vegan Irish Potato and Bean Casserole
A hearty and nutritious vegan casserole inspired by Irish flavors, perfect for a satisfying dinner.
Vegan Irish Potato and Bean Casserole

To provide a balanced meal rich in carbohydrates and protein to support recovery and energy replenishment after a day of cycle training.

Ingredients:
1
Servings
  • 500
    g
     potato
  • 400
    g
     cannellini bean
  • 150
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Vegan Irish Potato and Bean Casserole
Instructions:
  1. Preheat the oven to 180°C.
  2. Peel and slice the potatoes and carrots into thin rounds.
  3. Chop the onion and mince the garlic.
  4. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
  5. Add carrots and cook for another 5 minutes.
  6. Stir in cannellini beans, thyme, salt, and pepper.
  7. Layer half of the potato slices in a baking dish. Spread the bean mixture over the potatoes.
  8. Top with remaining potato slices. Pour vegetable broth over the top.
  9. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until potatoes are tender.
  10. Garnish with chopped parsley before serving.
Nutrition Per Serving 1600 g Per 100g
Energy 1400 kcal 88 kcal
Protein 50 g 3.1 g
Fibre 30 g 1.9 g
Salt 2 g 0.1 g
Sugar 15 g 0.9 g
Carbohydrates 250 g 15.6 g
Fat 40 g 2.5 g
  • 500
    g
     potato
  • 400
    g
     cannellini bean
  • 150
    g
     carrot
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 500
    ml
     vegetable broth
  • 1
    tsp
     thyme
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Peel and slice the potatoes and carrots into thin rounds.

Chop the onion and mince the garlic.

In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.

Add carrots and cook for another 5 minutes.

Stir in cannellini beans, thyme, salt, and pepper.

Layer half of the potato slices in a baking dish. Spread the bean mixture over the potatoes.

Top with remaining potato slices. Pour vegetable broth over the top.

Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until potatoes are tender.

Garnish with chopped parsley before serving.

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