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
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Healthy (Low Fat) Mushroom and Carrot Burgers
Posted on January 10, 2013 by The Gourmet Vegan - No Comments
Healthy (Low Fat) Mushroom and Carrot Burgers
At just 80 calories per burger, these are great if you are watching your waistline. These burgers are very quick and simple to make. Do not be fooled into thinking that with just a few ingredients these burgers would be bland. These are delicious! Wonderful in a bun with your favourite relish or served as part of a more substantial meal, you will not be disappointed.
| 15 Minutes |
Makes 4 Burgers |
80 kcal per serving |
INGREDIENTS
400g mushrooms
1 small red onion, finely chopped
1 medium carrot, peeled and grated
1/3 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1 1/2 tablespoons light soya sauce
1/4 teaspoon black pepper
1/4 cup (32g) plain flour
1/8 cup (16g) gluten flour
Flour for dusting
2 teaspoons vegetable oil
METHOD
1 Start by preparing the mushrooms. Place them in a large bowl and using your hands, start to break up the mushrooms into small pieces. As you do this, squeeze the juice from the mushrooms into another bowl. The idea is to end up with small pieces of mushroom with their juices removed. The juice can be discarded.
2 Add all the other ingredients to the mushrooms and mix thoroughly.
3 Shape into 4 equal size burgers and dust both sides with flour.
4 Heat the oil in a non stick frying pan and fry very gently over a low heat for about 8-10 minutes on each side or until the burgers are firmer in texture and not too browned or charred.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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