This vegan traybake recipe is the perfect seasonal plant-based meal. Lemon-dressed new potatoes, creamy cannellini beans, and flame-seared artichokes are brought together with a vibrant plant-based in this easy one-tray dinner. When they’re in season, make this with Jersey Royal potatoes, but it’s just as good with regular new potatoes at other times of the year. Packed with veggies, this recipe is a source of fibre.
Marks & Spencer
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1HR
Total time
Ingredients
Servings
4
1 kg
M&S new potatoes
2
M&S Remarksable Value lemons, deseeded, quartered
6
M&S British echalion shallots, peeled, cut in half lengthways
1 pack
(162 g)
(162 g)
M&S chargrilled artichokes
plus a tbsp of oil from the pack
1 jar
(430 g)
(430 g)
M&S cannellini beans in water
2 tbsp
M&S Plant Kitchen vegan basil pesto
To serve
1 handful
M&S fresh basil
Nutrition per serving
Calories
609kcal
Fat
6.8 g
Saturates
0.9 g
Sugars
30.8 g
Salt
908.0 mg
