Carrot, Mushroom and Bean Hotpot

This is a wonderful dish, full of flavour and easy to prepare. Nutritionally balanced and high in protein! This makes a great meal for the working vegan as this can be prepared in just 20 minutes, cooked in an hour and  makes for a hearty meal when served with steamed vegetables and additional gravy.

45 Minutes

Serves 2-3

403 kcal per serving for 2

METHOD

preheat oven to 200 degrees Celsius ( 380 F ) Gas Mark 5

1 Fry the onion in the oil and margarine over a medium heat for 6-8 minutes until softened.

2 Add the carrot and celery and continue to fry for a further 5-6 minutes until the vegetables have started to soften.

3 Add the mushrooms. When the mushrooms have released their water, add the sage, thyme, rosemary and black pepper. Stir well.

4 Now add the stock, bring to the boil and then cover and simmer for 10 minutes. Check for seasoning and add salt as needed.

5 Stir in the beans and add the bulgar wheat. Stir to combine and transfer to a casserole dish. The dish should have a lid.

6 Once transferred to the casserole. Place the sliced potatoes over the top to cover and brush with a little oil.

7 Cover with a lid and place in the oven for 30 minutes.

8 After 30 minutes, remove the lid, dot a little margarine over the potatoes and continue to cook for a further 25-30 minutes or until the potatoes are golden brown.

9 Serve with any green vegetables and vegan gravy.

RECIPE NOTES

RECIPE TIPS