Vegan “Beef” & Vegetable Hot Pot

As tomorrow is bonfire night I thought I’d share this recipe, perfect for when you want food to warm you up on cold evenings, or after watching fireworks displays.

I live in an area where I can just look out of my window to see the fireworks, perfect if you’re a cheap hermit like myself.

Yield; Six servings (387kcal per serving)  Cook time; One hour 15 minutes

You’ll need;

  1. One tablespoon of non-dairy margarine
  2. One small brown onion, sliced
  3. Two large carrots, diced
  4. Two medium parsnips, diced
  5. Two tablespoons of tomato puree
  6. 100ml red wine
  7. 250ml vegetable stock
  8. 400g(14oz) tin of chopped tomatoes
  9. One teaspoon of each of the following dried herbs; rosemary, sage, basil and parsley
  10. 380g mock beef, I used Fry’s chunky style strips
  11. Three large potatoes, peeled and sliced

Method;

  • Melt the margarine in a large saucepan over a medium heat. Add the onion and cook for five minutes.
  • Next, add the carrots and parsnip, continue cooking for a further five minutes.
  • Mix the tomato puree, stock, wine, herbs and mock beef, increase the heat to a simmer and cook for another five minutes.
  • In a separate saucepan, par boil the slices of potato for five minutes. Drain and run cold water over them to stop the cooking process.
  • Preheat the oven to 200ºC/180ºC fan assisted/350ºF. In an ovenproof dish, layer the veggie and “beef” mixture. Top with the sliced potatoes and bake for an hour, or until the potatoes are golden.

 

 

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