Vegan Hot Pot
This recipes is an easy way to make a traditional recipe vegan. The mushrooms once pan-fried give a "meaty" taste and texture to the dish.
Vegan
Vegetarian
Plant Based
Ingredients
Vegan Hot Pot
−
+
£78.85
For the hot pot:
King Oyster Mushrooms
/g
500.0 g
0%
Rapeseed oil
/ml
50.0 ml
0%
Onions
/g
400.0 g
0%
Leeks
/g
200.0 g
0%
Carrots
/g
100.0 g
0%
Thyme
/g
1.0 g
0%
Knorr® Professional Vegetable Paste Bouillon 1kg
/g
20.0 g
0%
Water
/ml
600.0 ml
0%
Green lentils, boiled
/g
250.0 g
0%
Knorr® Professional Gluten Free Gravy Granules for Poultry Dishes 25L
/g
50.0 g
0%
0
May Contain Peanuts
May contain tree nuts
Potatoes
/g
700.0 g
0%
Flora Freedom
/g
30.0 g
0%
/
For the hot pot:
-
King Oyster Mushrooms 500.0 g
-
Rapeseed oil 50.0 ml
-
Onions 400.0 g
-
Leeks 200.0 g
-
Carrots 100.0 g
-
Thyme 1.0 g
-
Water 600.0 ml
-
Green lentils, boiled 250.0 g
-
Potatoes 700.0 g
-
Flora Freedom 30.0 g
Preparation
-
For the hot pot:
- Peel and dice the onions, carrots and dice the leeks.
- Heat half the oil in a pan and add the vegetables and sweat for 5 minutes then add the thyme and garlic.
- Pour in the lentils, water, marmite and KNORR Vegetable bouillon then simmer for 10 minutes.
- Add the KNORR Gravy and thicken the sauce then remove from the heat.
- Slice the mushrooms lengthways into steaks then heat the remaining oil and “seal” the steaks for 2 minutes on each side then set aside until needed.
- Peel and thinly slice the potatoes then melt the flora and pour over allowing to coat all the potatoes.
- Pour half of the filling into a serving dish then add a layer of the mushroom steaks then repeat and finish with a layer of potatoes.
- Cover with tine foil, then place into the oven and bake for 30 minutes.
- Remove the foil and continue to cook uncovered for 15 minutes or until golden brown.
