Speedy Veggie Beany Stew and Cauliflower Rice
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Speedy Veggie Beany Stew and Cauliflower Rice

Speedy Veggie Beany Stew and Cauliflower Rice

with Cheese and Soured Cream

Looking for a quick and tasty midweek dinner option? Try cooking up our Speedy Veggie Beany Stew and Cauliflower Rice in just 20 minutes for a delicious and speedy meal.

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Cooking time15 minutes


serving amount

250 grams

Riced Cauliflower

1 unit(s)

Green Pepper

(May contain Celery)

40 grams

Mature Cheddar Cheese

(Contains Milk)

1 carton(s)

Mixed Beans

1 sachet(s)

Cajun Spice Mix

7.5 grams

Worcester Sauce

(Contains Cereals containing gluten)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 carton(s)

Finely Chopped Tomatoes with Onion and Garlic

75 grams

Soured Cream

(Contains Milk)

40 grams

Baby Spinach

Not included in your delivery

½ tsp



Nutritional information

Energy (kJ)1735 kJ
Energy (kcal)415 kcal
Fat18 g
of which saturates9.4 g
Carbohydrate36 g
of which sugars21.3 g
Protein21.9 g
Salt4.27 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Small Bowl


Cook the Cauli Rice

a) Heat a medium frying pan on medium-high heat with a drizzle of oil.

b) Once hot, add the riced cauliflower and cook until just soft, 3-4 mins.

c) Season well with salt and pepper. Cover to keep warm until serving.

Prep Time

a) Meanwhile, halve the green pepper and discard the core and seeds. Chop into small chunks.

b) Grate the Cheddar cheese.

c) Drain and rinse the mixed beans in a sieve.

Fry the Pepper

a) Heat a drizzle of oil in another large saucepan on medium-high heat. 

b) Once hot, add the pepper chunks and cook, stirring, for 3 mins.

Build your Stew

a) Add the Cajun spice mix (add less if you'd prefer things milder) and Worcester sauce to the pan. Cook for 30 secs. 

b) Stir in the veg stock paste, chopped tomatoes, sugar (see pantry for amount) and mixed beans.

c) Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins.

Mix It Up

a) Meanwhile, pop the soured cream into a small bowl. 

b) Add a pinch of salt and pepper. Mix well. 

Finish and Serve

a) Stir the spinach into the stew a handful at a time until wilted and piping hot, 2-3 mins.

b) Share the cauli rice between your bowls.

c) Top with the veggie stew, a dollop of soured cream and sprinkle over the cheese.