Carrot, Mushroom and Bean Hotpot
Posted on February 12, 2013 by The Gourmet Vegan - No Comments
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 |
INGREDIENTS
1 teaspoon olive oil
1 tablespoon Vegan margarine ~ I use Vitalite as I feel this has the best taste
1 medium onion, finely chopped
1 large carrot, sliced
1 celery stick, finely sliced
250g mushrooms, chopped
1 pinch dried sage
1 pinch dried thyme
1 teaspoon rosemary
1/4 teaspoon black pepper
500ml vegetable stock
1 400g tin cannellini beans, drained
2 tablespoons dried bulgar wheat
1 large potato, peeled and finely sliced
Salt to taste
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
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
Spicy Butter Bean and Vegan Sausage Casserole
Posted on November 27, 2012 by The Gourmet Vegan - No Comments
Spicy Butter Bean and Vegan Sausage Casserole
This is such a simple recipe but it’s one that I turn to time and time again. I love a good casserole and this one is no exception. The delicious buttery taste from the beans and the texture from the sausages make for a wonderful combination. Add in the delicate spicing and you have a dish that is truly wonderful.
| 30 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
1 medium red onion, finely chopped
2 cloves of garlic
1 tablespoon of olive oil
100g of mushrooms, roughly chopped or sliced
1 teaspoon of garam masala
1 teaspoon of cumin
1 teaspoon of black onion seeds
1 green chilli (or chilli to taste)
1 vegetable stock cube
1 400g tin of chopped tomatoes
1 400g tin of butter beans, rinsed and drained
200ml of water
3 Vegan Sausages (own made or shop bought), chopped into bite size pieces
METHOD
1 In a frying pan, add the oil and fry the onions until slightly softened.
2 Add the garlic and mushrooms and continue to fry on a medium heat until the mushrooms have released some of their water but still have texture.
3 Add the tomatoes, water and stock cube. Stir well and bring to a gentle simmer for 5 minutes.
4 Add the garam masala, cumin, onion seeds and chilli and continue to simmer for a further 2 minutes.
5 Add the butter beans and sausage pieces, stir well, simmer for a few minutes until the butter beans and sausages are cooked through and serve.
RECIPE NOTES
Suitable for freezing.
RECIPE TIPS
I find Tofurky Sausages the best for this dish, as they hold their texture and have a wonderful bite.
You could substitute the sausages for a different alternative or your own home made sausages.
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
Print Recipe
