Quorn Hotpot [zero waste recipe]
This Quorn Hotpot zero waste recipe is designed to make use of whatever vegetables you have left in the fridge. You can pretty much throw in whatever you want!
Equipment
oven casserole dish
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- olive oil
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 600 g mixed vegetables Try to mix colours with carrots, broccoli, peas, corn, mushrooms, swede, parsnips, green beans, celery, red pepper, shredded cabbage, etc..
- 200 g leftover cooked lentils
- 2 tsp dried mixed herbs
- 1/2 tsp mustard powder
- 2 tsp vegetable stock powder
- 300 g frozen Quorn Meat Free Pieces vegetarian or vegan
- 500 ml single cream or dairy-free cream
- 600 g potatoes
- olive oil to brush the potatoes
- salt & pepper
Instructions
- Pre-heat the oven to 200C/180C Fan/Gas 6
- Cut vegetables into 1.5 cm [0.6 inches] chunks.
- Heat some olive oil in a large hob to oven casserole dish. Gently fry finely chopped onion and garlic until soft. Add diced vegetables and fry gently altogether for 3-5 mins.
- Add dried herbs, mustard powder, vegetable stock powder, lentils and frozen Quorn pieces. Mix well together. Add cream and mix again. Season to taste with salt and pepper. Remove from heat.
- Cut potatoes into thin slices. Arrange the potato slices over the top of the vegetables. Brush the potato layer with some olive oil and season with salt.
- Cook for 45-50 minutes, or until the potatoes have a nice golden-brown glow.
Nutrition
Serving: 300gCalories: 675kcalCarbohydrates: 42gProtein: 24gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gCholesterol: 171mgSodium: 579mgPotassium: 662mgFiber: 14gSugar: 3gVitamin A: 9477IUVitamin C: 20mgCalcium: 172mgIron: 4mg