Vegan Spring Green Veg Potato Bake with Basil Pesto - SuperValu
Vegan spring veggies and potatoes baked together with basil pesto for a flavorful Easter main dish. Perfectly paired with lentils and peas.
Ingredients
- 400 g Cooked Lentils
- 450 g Frozen Peas
- 300 g Leeks
- 1 - Lemon juice and zest
- 1 pinch Pepper
- 1 tsp Salt
- 200 g SuperValu Baby Spinach
- 1 - SuperValu Courgette medium size
- 2 tbsp SuperValu Olive Oil
- 2 tbsp Tamari
- 100 ml Oat Milk
- 1 pinch Salt
- 2 kg SuperValu Potatoes
- 180 g The Happy Pear Lovely Basil Pesto
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