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.
Serving size
Ingredients
Ingredients
- 6 spring onion
-
4 tsp smoked paprika & oregano blend(smoked paprika, oregano)
- 5 large potatoes
- 1 avocado
- 2 unwaxed lime
- 2 onion
-
400g passata(tomatoes, salt, citric acid)
- 2 carrot
-
1 tbsp maple syrup(maple syrup(100%))
- 1 red cabbage
-
460g butter beans(Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
-
1 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
Allergens
Contains:
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 78Kcal | 612Kcal |
| 328kJ | 2559kJ | |
| Fat | 2.4g | 19g |
| of which saturates | 0.5g | 3.6g |
| Carbohydrates | 11g | 89g |
| of which sugars | 2.9g | 23g |
| Protein | 2.2g | 17g |
| Salt | 0.17g | 1.3g |
| Fibre | 2.7g | 21g |
Vegan
2/3 daily fibre
5 of 5 a day
Low sat fat
Loaded Wedges with Barbecue Beans & Spring Onion Slaw
Our plant-based take on loaded fries. Think potatoes wedges, roasted till golden. A crunchy and tangy slaw, starring vibrant cabbage and carrot ribbons. All topped with smoky barbecue beans. Finish everything off with creamy avocado and lashings of lime.
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large bowl, a large frying pan, a sieve, a peeler or julienne peeler & a measuring jug
Roast the wedges
- Cut the potatoes into wedges
- Place onto the lined baking tray and toss with 1 tbsp oil and a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
Make the slaw
- Thinly slice the spring onions. Trim and finely slice the cabbage. Peel the carrots into ribbons then slice into long, thin strips (use a julienne peeler or spiralizer if you have one). Halve the limes
- Add the cabbage, carrot and half the spring onion to the large bowl with the juice from one lime. Season with salt and pepper, toss to combine, then set aside
Simmer the beans
- Thinly slice the onions. Drain and rinse the beans. Dice the avocado into 2cm chunks
- Heat the large frying pan on medium heat with 1 tbsp oil. Once hot, add the onion and cook for 6-8 mins, until softened. Season with salt and pepper
- Add the paprika & oregano blend and cook for another 1 min, then stir in the beans, passata, maple, tamari, juice from half a lime and 50ml water. Bring to the boil and simmer for 4-5 mins, until thickened
Plate up
- Taste the beans and season if needed. Add a splash of water if it's a little dry
- Serve the wedges on plates, topped with the BBQ beans. Scatter over the avocado chunks and remaining spring onion
- Serve the slaw alongside with the remaining lime, cut into wedges
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