Mushroom Hot-Pot
with Sautéed Brussels Sprouts
A vegan take on the traditional dish from Lancashire, in the North West of England.
Cals 420 · Prot 25 · Carbs 76 · Fat 3
Vegan
Calorie Smart
60 min
A vegan take on the traditional dish from Lancashire, in the North West of England.
Cals 420 · Prot 25 · Carbs 76 · Fat 3
Vegan
Calorie Smart
Ingredients
Hot Pot
Red onion
1 Piece
Garlic cloves
2 Piece
Carrot
1 Piece
Fresh thyme
10 Grams
Potatoes
200 Grams
Canned lentils
400 Grams
Dried porcini mushrooms
10 Grams
Chestnut mushrooms
250 Grams
Vegetable oil
1 Tbsp
Salt
0.3 Tsp
Tomato paste
30 Grams
Plain flour
10*11*
10 Grams
Water
200 ML
Vegetable stock cube
15*
1 Piece
Dried bay leaves
1 Piece
Dried rosemary
2 Grams
Garlic onion powder
4 Grams
Balsamic vinegar
14*
15 ML
Onion marmalade
28 Grams
Green peas
100 Grams
Brussels
Brussels sprouts
200 Grams
Olive oil
0.5 Tbsp
Salt
0.3 Tsp
Allergens
*10 Wheat, *11 Gluten, *15 Celery, *14 Sulphur Dioxide
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1758 / 420 |
| Fats (g) | 2.5 |
| of which saturated (g) | 0.3 |
| Carbohydrates (g) | 76 |
| of which sugars (g) | 21.7 |
| Fibers (g) | 21.4 |
| Proteins (g) | 25.2 |
| Salt (g) | 1.9 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Preheat oven to 200°C/180°C fan. Boil the measured water.
- Peel and finely chop the onion and garlic.
- Peel and grate the carrot.
- Strip the thyme leaves.
- Slice the potatoes (skins on) as thin as possible.
- Drain and rinse the lentils.
- Soak the dried mushrooms in the boiled measured water for 10 min, reserving the liquid.
- Finely chop the mushrooms.
2 Fry
- Heat a non-stick pan over medium-low heat with a drizzle of oil.
- Add the onion, carrot and chopped chestnut mushrooms with a pinch of salt and fry for 6 min until softened.
- Add the garlic and tomato paste and fry for 1 min further.
3 Simmer
- Add the lentils and fry for 1-2 min.
- Stir through the flour and cook for 30 sec.
- Add the reserved mushroom water, stock cube, bay leaves, rosemary, garlic onion powder, balsamic vinegar, onion marmalade, half of the thyme and the porcini mushrooms.
- Cook for 3 min.
- Add the peas, mix and cook for an additional 1 min.
4 Bake
- Transfer the lentil and mushroom mixture into an oven proof dish.
- Wipe and reserve the pan.
- Top with the sliced potato slices, slightly overlapping, forming a layer one slice thick.
- Drizzle the potatoes generously with oil and sprinkle with salt and the remaining thyme.
- Bake for 30-35 min until the potatoes are slightly browned and crispy.
- This is the hot-pot.
Tip! For an extra crispy top, grill for a further 5 mins.
5 Saute
- Meanwhile, trim and cut the brussels sprouts into half or quarters.
- Heat a large non-stick frying pan over medium-high heat with a drizzle of oil.
- Once hot, fry the brussels sprouts for 3-5 min until tender.
- Season with salt to taste.
Tip! Add a splash of water to help the brussels cook faster.
6 Serve
- Allow the hot-pot to rest for 5 min.
- Serve the Mushroom Hot-Pot with Sauteed Brussels Sprouts to the side.
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