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Veggie 'Nduja, Sun-Dried Tomato and Butter Bean Bowl
Veggie 'Nduja, Sun-Dried Tomato and Butter Bean Bowl

Veggie 'Nduja, Sun-Dried Tomato and Butter Bean Bowl

with Charred Courgette, Kale and Rice

Sam Richards
Sam RichardsPublished on February 11, 2025

Our Veggie 'Nduja, Sun-Dried Tomato and Butter Bean Bowl makes the best of beans. Featuring a hot, umami blend of Calabrian chillies and peppers, the 'Nduja in this dish is completely meat-free but with all the same flavour.

Tags:
Veggie
Spicy
Allergens:
Milk
Egg
Cereals containing gluten

The quantities provided above are averages only.

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.

Total25 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

150 grams

Basmati Rice

1 unit(s)

Courgette

(May contain traces of: Celery)

100 grams

Chopped Kale

1 carton(s)

Butter Beans

2 unit(s)

Garlic Clove**

1 carton(s)

Tomato Passata

½ sachet(s)

Vegan ‘Nduja

10 grams

Vegetable Stock Paste

25 grams

Sun-Dried Tomato Paste

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

1 sachet(s)

Crispy Onions

(Contains: Cereals containing gluten)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

20 grams

Butter

Nutritional information

Energy (kJ)2936 kJ
Energy (kcal)702 kcal
Fat23.7 g
of which saturates11.9 g
Carbohydrate94.8 g
of which sugars13.8 g
Dietary Fibre15 g
Protein26.4 g
Salt3.5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Kettle
Lid
Large Saucepan
Garlic Press
Small Bowl
Large Frying Pan

Cooking Instructions and Tips

Start the Rice
1

a) Boil a half-full kettle. Pour the boiled water into a large saucepan with 1/4 tsp salt on high heat.

b) Add the rice and cook for 10-12 mins. 

c) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

Prep the Veg
2

a) Meanwhile, trim the courgette and slice into 1cm thick rounds.

b) Drain and rinse the butter beans in a sieve.

c) Peel and grate the garlic (or use a garlic press).

Get Charring
3

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the courgette and kale. Cook until charred, 3-4 mins each side. Once cooked, season with salt and pepper.

c) Add the garlic and stir-fry, 30 secs. Transfer the veg to a bowl. Set aside for later. 

Simmer the Sauce
4

a) In the (now empty) pan, combine the passata, butter beans, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder) and veg stock paste.

b) Stir in the sugar and water for the sauce (see pantry for both amounts). 

c) Mix well and bring to the boil, then lower the heat and simmer the sauce until slightly thickened, 3-4 mins.

Finishing Touches
5

a) When the sauce is cooked, stir in the sun-dried tomato paste, butter (see pantry for amount) and half the cheese.

b) Taste and season with salt and pepper if needed.

Serve
6

a) Share the rice between your bowls and spoon over the veg and remaining sauce from the pan.

b) Top with your veg and sprinkle with the remaining cheese and crispy onions to finish.

Enjoy!

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