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Root veg rosti with homemade beans

Jackie Kearney uses root vegetables to make crispy, moreish rostis, which she serves alongside homemade baked beans. This low-calorie, vegan dish is great for breakfast, lunch or dinner.

Serves 5

Prep Time 25 min + soaking

Cooking Time 1 hour 10 min


For the beans

  • Spray cooking oil
  • 1 celery stick, finely chopped
  • 1 small carrot, peeled and finely chopped
  • 2 garlic cloves, finely chopped
  • ¼tsp ‘magic dust’ (see below) or dried chilli flakes/chilli powder
  • 400g can chopped tomatoes
  • 2½tbsp tomato ketchup
  • 1½tsp cornflour
  • 400g can haricot beans, drained

For the rosti

  • 2 large potatoes, peeled and grated
  • 200g butternut squash or pumpkin, peeled and grated
  • 2 carrots, peeled and grated
  • Spray cooking oil
  • 1 large onion, finely sliced
  • ½tbsp plain flour
  • ½tbsp chopped fresh thyme (or ¼tsp dried)

For the tempeh

  • 250g smoked tempeh, cut into 1cm cubes (or use chopped vegan ‘ham’ or ‘bacon’)
  • 1tsp smoked or mild paprika
  • Spray cooking oil

For the ‘magic dust’

  • 6g paprika
  • 3g mustard powder
  • 3g Korean red pepper powder
  • 3g hot chilli/chili powder
  • 3g cayenne pepper
  • 3g ground cumin
  • 3g garlic powder
  • 1tsp freshly ground black pepper


  1. Spray a large deep non-stick frying pan with oil. Add the celery and carrot and sauté over a low heat for a few min until softened and translucent. Add the garlic and cook for a further 2–3 min. Add the ‘magic dust’ or dried chilli, tomatoes, tomato ketchup and cornflour. Bring to the boil, then simmer for 20 min. Use a handheld blender to blitz the mixture in the pan, then add the beans and bring back to a simmer for a further 10–20 min until the beans are soft. Set aside.
  2. Meanwhile, to make the rosti, put the grated potatoes, squash or pumpkin and carrots into a large bowl. Pour over 2 litres boiling water and stand for 10 min.
  3. Spray a non-stick frying pan with oil and cook the onion for 15 min or until it turns sticky. Stir in the flour and cook for a further 2–3 min. Transfer the softened onion mixture into a large clean bowl.
  4. Drain the grated vegetables, then, using your hands, squeeze out the excess water. Add the vegetables and thyme to the bowl with the onion mixture.
  5. Put the tempeh (or ‘ham’ or ‘bacon’) in a bowl with the paprika and stir to coat well. Spray a small non-stick frying pan with oil and fry the tempeh, ‘ham’ or ‘bacon’ over a moderately high heat for 5–10 min until browned and crispy. Drain on kitchen paper and set aside.
  6. Heat the oven to 120°C/fan 100°C/gas ½. Spray the same pan with oil and return to the heat. Scoop tablespoons of the mixture into the pan and flatten with a spatula. Fry in batches for 5–6 min on each side until golden. Put the cooked rosti on a baking sheet and keep warm in the low oven while frying the rest.
  7. Divide the cooked rosti between 5 plates, scoop spoonfuls of bean mixture on top and scatter with tempeh pieces.

For the ‘magic dust’: Whisk all the ingredients together in a small bowl.

This recipe is from My Vegan Travels by Jackie Kearney.

Nutrition per serving

Read more on how we calculate nutrition.
333 19g 4.5g 0.2g 13g 19.6g 0.4g 152mg 47.6g 4.4mg

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