Cheat's Loaded Veggie Jacket Potatoes

While the potatoes are cooking, finely chop the brown onion. Grate the carrot (unpeeled). Finely chop the chives. Finely chop the garlic (or use a garlic press). Drain and rinse the cannellini beans.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and 1/2 the grated carrot and cook, stirring, until softened, 4-5 minutes. Add the garlic, Creole spice blend and cannellini beans and cook until fragrant, 1 minute.

Crumble the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people) into the bean mixture in the pan and add the water and tomato paste. Stir to combine. Reduce the heat to medium-low and simmer until slightly thickened, 4-5 minutes. Season to taste with salt and pepper.

While the bean mixture is simmering, thinly slice the apple (see ingredients list) into matchsticks. In a large bowl, combine the Dijon mustard, white wine vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with salt and pepper and mix well. Add the shredded cabbage mix, apple and remaining carrot and toss to combine.