Slow cooker vegetarian hotpot

Slow cooker vegetarian hotpot
Summary Not available
Diet : Vegetarian
Total time : 2 hrs 30 mins
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Slow cooker vegetarian hotpot

Summary Not available
Total Time2 hrs 30 mins
Course: Main Course
Diet: Vegetarian
Keyword: Healthy Vegetarian Recipes
Person: 4
Calories: 618kcal

Materials

  • 2 tbsp sunflower oil
  • 1 small squash deseeded and chopped into chunks
  • 2 onion thinly sliced
  • 3 carrots peeled and cut into chunks
  • 2 parsnips peeled and cut into chunks
  • 2 tbsp flour
  • 400 g tomatoes chopped
  • 2 tbsp tomato purée
  • 5 tsp flaked chillies
  • 3 tbsp pesto
  • 100 ml stock
  • 1 tsp black pepper
  • 200 g self-raising flour
  • 50 g butter
  • 200 ml water

Instructions

  • Heat the oil in a large, non-stick frying pan over a medium heat
  • Add the vegetables, in batches if necessary, and fry for 4–5 minutes, stirring regularly, until lightly browned all over
  • Season with salt and pepper
  • Transfer the vegetables to the slow cooker, sprinkle over the flour and stir well
  • Add the chopped tomatoes, tomato purée, chilli flakes and pesto, if using, and stir again
  • Pour over the stock and stir
  • Cover and cook on high for 4 hours
  • After the hotpot has been cooking for 3½ hours, make the dumplings
  • Put the flour in a large mixing bowl and season with salt and pepper
  • Coarsely grate one-quarter of the frozen butter into the flour
  • Toss the mixture to coat the butter lightly in the flour
  • Add the remaining butter in three more batches, grating and tossing it in the same way
  • This should prevent the dumpling dough from clumping and yield light, fluffy dumplings
  • Stir in enough cold water to bring the mixture together as a soft, squidy dough
  • Divide into 12 equally sized pieces and roll each into a ball
  • Remove the lid from the slow cooker, stir in the spinach until wilted, then arrange the dumplings gently on top
  • Replace the lid and continue to cook on high for a further 25–30 minutes, or until the dumplings are puffed up and fluffy
  • Spoon the hotpot onto serving plates with the dumplings on top

Notes

No extra notes

Nutrition

Calories: 618kcal | Carbohydrates: 96g | Protein: 12g | Fat: 23g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 399mg | Potassium: 1523mg | Fiber: 13g | Sugar: 17g | Vitamin A: 29155IU | Vitamin C: 75mg | Calcium: 190mg | Iron: 5mg
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