Vegan “Chicken” & Bean Casserole

Such an easy dish. You can throw this together in 20 minutes and it’s fully nourishing and delicious. We loved this one.

5 min prep time

15 min cook time

20 min Total 


160g vegan chicken (I used The Vegetarian Butcher, What the Cluck)

1 tin butter beans, drained

1 pak Choi, chopped

100g spinach

100g kale, stalks removed

125g mushrooms, sliced

10 cherry tomatoes, halved 

½ vegetable stock cube

Splash hot water

1 tbsp Italian herbs

1 tbsp fresh parsley, finely chopped

2 cloves garlic, minced

2 tbsp olive oil

  • Heat your olive oil in a pan on a medium heat. 
  • Add your mushroom, cherry tomato, garlic, parsley and Italian herbs and cook for about 5-10 minutes or until the mushrooms have softened a bit. 
  • Add butter beans, pak Choi, chicken, kale and spinach. Sprinkle over your stock cube and add a splash of hot water. Stir everything together. 
  • Cook for 5-8 minutes until the greens are soft and most of the liquid is absorbed. 

Serve with steamed or roasted veggies on the side or mashed potato 

Published by feelosophywithalex

I’m a Holistic Wellness Coach helping young women to commit to their own wellbeing so that they can live a passionate and purposeful life that they love.

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