Vegan potato, bean and meatball pan

Ingredients for 3 servings:

• 8 m.-large potatoes, waxy
• 450 g beans, green, fine
• 180 g beef substitute (vegan mini meatballs without soy, e.g. Green Legend)
• 2 tbsp cooking oil, possibly more
• 1 m.-sized onion(s)
• some salt and pepper
• 200 ml salsa (Texicana salsa, alternatively e.g. shish kebab sauce)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with Texicana salsa, without soy

Wash, trim, and halve the beans. Boil in salted water for about 10-15 minutes until tender, then drain. In the meantime, peel, wash, and dice the potatoes. Fry in a pan with oil over medium heat, stirring frequently to prevent burning. This will take about 15-20 minutes, depending on the size. Peel, quarter, and slice the onion. Add to the almost cooked potatoes and fry briefly. Dice the mini meatballs. Season the potatoes with a little salt and pepper, add the beans, and the meatball cubes. Mix everything together and stir in the Texicana salsa or shish kebab sauce. For very strict vegans: Texicana salsa MAY contain traces of milk. If you don’t want that, you should use shish kebab sauce. Of course, you can also make the sauces and meatballs yourself. But I wanted a quick dish.