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.
Mushroom Bean Roast, Creamed Leeks & Maple Carrots
The ultimate vegan feast – our mushroom, black bean and almond nut roast. Baked with sweet romesco, served with creamy mustard leeks and maple-roasted carrots. Protein-rich, fibre-packed and super comforting on those chilly winter nights!
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 460g black beans (Rehydrated black beans, water, salt.)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 8 tbsp romesco sauce (Red Pepper, Tomato Puree, Rapeseed oil, Red Wine Vinegar, Water, Roasted Pine Kernels, Onion, Smoked Paprika, Ground Fennel Seeds, Garlic, Chopped Chilli, Waxy Maize Starch, Sea Salt, Lactic Acid, Ground Black Pepper, Chilli Powder, Natural Smoke flavour)
- 2 leek
- 2 tsp maple syrup
- 3 garlic clove
- 3 carrot
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh thyme
- 240g chestnut mushrooms
- 20g ground almonds (Nuts)
- 1 onion
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 453
Protein: 14g
Carbs: 51g
Fat: 26g
Mushroom Bean Roast, Creamed Leeks & Maple Carrots
The ultimate vegan feast – our mushroom, black bean and almond nut roast. Baked with sweet romesco, served with creamy mustard leeks and maple-roasted carrots. Protein-rich, fibre-packed and super comforting on those chilly winter nights!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 7. Cut the carrots into 2cm thick batons (peel optional). Place on a lined baking tray and toss with 1 tbsp oil and a pinch of sea salt and black pepper. Roast for 20-25 mins, tossing with maple syrup half way through. Roast until golden and cooked through.
- Finely dice the onion. Finely chop or crush the garlic. Thinly slice the mushrooms. Strip the thyme from the stalks and finely chop. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the onion, garlic, mushrooms and thyme and cook for 6-8 mins, until golden brown.
- Drain and rinse the beans, then place into a bowl and roughly mash. Add the ground almonds, half the romesco and the cooked mushroom mixture to the bowl. Mix to combine and season with sea salt and black pepper. Transfer to an ovenproof dish and spread the remaining romesco on top. Bake for 15-20 mins, until the edges are golden.
- Trim and thinly slice the leeks. Reheat the large frying pan with 1 tbsp oil on medium-high heat. Add the leeks and cook for 2-3 mins, until softening. Add the cream, mustard and 200ml hot water. Crumble in the stock cube. Bring to a boil then simmer for 5-6 mins, until thickened. Season with sea salt and black pepper.
- To serve, spoon the bean roast onto plates. Serve with the creamed leeks and maple roasted carrots.
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