The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Herby mushroom & bean casserole
Our portobello mushroom and haricot bean casserole, packed out with onion and carrot, flavoured with garlic, rosemary and a dash of Henderson’s Relish, and served with sweet potato mash, is plant-powered, super-filling and a perfect crowd-pleaser. Hurrah, comfort food you can feel real good about!
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 carrot
- 1 onion
- 4 portobello mushrooms
- 2 garlic clove
- 3 small sweet potato
- 1 handful of fresh flat-leaf parsley
- 240g haricot beans (organic haricot & water)
- 2 tbsp tomato purée
- 1 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 1 handful of fresh rosemary
- 4 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 489
Protein: 16g
Carbs: 102g
Fat: 2.8g
Ingredients
- 3 sweet potato
- 2 tbsp tomato purée
- 2 x 15ml Henderson's Relish (Water, Spirit Vinegar, Sugar, Colour – Caramel E150a, Sugar Syrup, Salt, Tamarinds, Acetic Acid, Cayenne Pepper, Cloves, Garlic Oil, Tragacanth Gum E413)
- 480g haricot beans (organic haricot & water)
- 2 carrot
- 2 onion
- 6 portobello mushrooms
- 4 garlic clove
- 1 handful of fresh rosemary
- 1 handful of fresh flat-leaf parsley
- 8 tsp garlic, rosemary & thyme (Garlic, Salt, Rosemary, Thyme, Citric Acid E330.)
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 424
Protein: 14g
Carbs: 88g
Fat: 2.4g
Herby mushroom & bean casserole
Our portobello mushroom and haricot bean casserole, packed out with onion and carrot, flavoured with garlic, rosemary and a dash of Henderson’s Relish, and served with sweet potato mash, is plant-powered, super-filling and a perfect crowd-pleaser. Hurrah, comfort food you can feel real good about!
Cook time:
30 mins
Cuisine:
British
Food group:
Vegan
Cooking Instructions
Do the mash
- Peel the sweet potatoes and cut them into 2cm cubes. Cook in boiling water for 15-18 mins, then drain, reserving 75ml cooking water. Return the potatoes to the pan, lightly season and mash.
Prep & soften your veg
- Meanwhile, dice the carrots into 1cm cubes, and peel and finely dice the onions. Slice the mushrooms.
- Peel and crush the garlic, then strip the rosemary leaves and finely chop. Boil a half-full kettle.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the carrots, onions and mushrooms for 6-8 mins. Add the garlic and rosemary and cook for 2 mins.
Things get saucy!
- Stir in the tomato purée and garlic & herb paste and cook for 2 mins.
- Sprinkle in the stock. Pour in 300ml boiled water (400ml for 4 portions) and the Henderson's Relish, then drain and rinse the haricot beans and add them to the sauce. Simmer for 6-8 mins until the sauce coats the beans.
Plate up
- Finely chop the parsley and add half to the mash.
- Serve the mushroom and bean casserole with the mash and the remaining parsley sprinkled over.