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Vegan fasolia traybake with butter beans, potatoes, cherry tomatoes and parsley in a tomato olive oil sauce.

Vegan Fasolia Traybake Recipe

A hearty vegan fasolia traybake with butter beans, potatoes and a glossy tomato olive oil sauce.
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Course: Main Course, Mezze, Starter
Cuisine: Middle Eastern
Keyword: butter bean traybake, fasolia, Middle Eastern traybake, vegan traybake
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 4 generously
Calories: 346kcal
Author: Azlin Bloor

Ingredients

Spices and Seasoning

  • 125 ml water
  • ¼ tsp allspice
  • ½ tsp hot smoked paprika or sweet smoked paprika
  • ¼ tsp sugar
  • 1 tsp fine sea salt
  • freshly ground black pepper

To Finish

  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 small handful parsley chopped
  • ¼ tsp Aleppo pepper or chilli flakes
  • extra black pepper

Instructions

Prep Work

  • Preheat the oven to 200°C/180°C fan/400°F.
  • Halve the potatoes. If they're really small, leave them whole.
    500 g baby potatoes or waxy potatoes
  • Slice the onion into large slices.
    1 large onion
  • Finely chop the garlic.
    5 garlic cloves
  • Drain the butter beans. You don’t need to rinse them thoroughly; a little of the starchy liquid clinging to them will help the sauce.
    400 g canned butter beans
  • Halve the cherry tomatoes.
    200 g cherry tomatoes
  • Chop the parsley and set it aside for finishing.
    1 small handful parsley
  • Have the lemon juice, Aleppo pepper and extra olive oil ready for the end.
    2 Tbsp extra virgin olive oil, 1 Tbsp lemon juice, ¼ tsp Aleppo pepper

Let's get Cooking

  • Place the potatoes, onion and garlic in a large roasting tray.
    Potatoes, red onion wedges and chopped garlic in a white roasting dish for vegan fasolia traybake.
  • Add the olive oil, passata, sundried tomato paste, water, allspice, smoked paprika, sugar, salt and black pepper.
    3 Tbsp extra virgin olive oil, 250 ml passata, 2 Tbsp sundried tomato paste, 125 ml water, ¼ tsp allspice, ½ tsp hot smoked paprika, ¼ tsp sugar, 1 tsp fine sea salt, freshly ground black pepper
  • Toss everything well so the potatoes are coated in the sauce. Spread into an even layer.
    Potatoes, red onion and garlic with passata, sundried tomato paste, olive oil and spices for vegan fasolia traybake.
  • Cover the tray tightly with foil and bake for 40 minutes.

Halfway through

  • Remove the tray from the oven and carefully lift off the foil. Stir everything gently and check that the potatoes are almost tender. If the tray looks dry and the potatoes still need time, add a splash more hot water.
  • Add the drained butter beans and cherry tomatoes. Stir gently so the beans are coated without being crushed.
    Butter beans and cherry tomatoes added to partially baked potatoes in tomato sauce for vegan fasolia traybake.
  • Return the tray to the oven, uncovered, and bake for another 20 - 30 minutes, or until the potatoes are fully tender and the sauce has thickened and is bubbling around the edges.

Finish and Serve

  • Remove from the oven. Finish with extra olive oil, lemon juice, parsley, Aleppo pepper and more black pepper.
    Serve as suggesyed in the article above: with bread, couscous, rice, or as part of a mezze spread.
    extra black pepper

Nutrition

Calories: 346kcal | Carbohydrates: 50g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1108mg | Potassium: 1234mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1084IU | Vitamin C: 50mg | Calcium: 74mg | Iron: 5mg
Did you make this recipe?Mention @azlinbloor and tag #linsfood!
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