Slow Cooker Vegan Root Veg Hotpot

Slow Cooker Vegan Root Veg Hotpot
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 264.3
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 431.6 mg
  • Total Carbs: 54.2 g
  • Dietary Fiber: 13.9 g
  • Protein: 9.5 g

View full nutritional breakdown of Slow Cooker Vegan Root Veg Hotpot calories by ingredient


Introduction

Red kidney beans and pearled barley make this root veg hotpot a complete one pot meal and all the flavours of the stock and root veg are soaked up making a wonderfully satisfying dinner. Red kidney beans and pearled barley make this root veg hotpot a complete one pot meal and all the flavours of the stock and root veg are soaked up making a wonderfully satisfying dinner.
Number of Servings: 4

Ingredients

    3/4 cup Barley, pearled, raw
    1 can Canned Tomatoes
    1 grams Bay Leaf ... 1leaf in whole
    240 grams Beans, red kidney ... Drained weight of beans thoroughly rinsed
    1/4 cup, chopped Carrots, raw
    2 grams Garlic powder
    15 gram(s) Marigold Swiss Veg Bouillon
    0.25 serving Marmite 5g
    1 tsp mixed herbs (dried)
    1 cup, chopped Onions, raw
    1 dash Pepper, black
    1 1tsp Sunflower Oil
    300 mL Water, tap
    3 cup, cubes Rutabagas/swede uk.
    1 dash Salt
    1 tsp Soy sauce (tamari)

Tips

Cooking time varies according to slow cooker setting and how small the chopped root veggies are. add the gravy ingredients in quantities to suit you I never measure just add to taste. Adding a bay leaf to meals with beans helps digestion but also adds flavour remove after cooking.


Directions

Brown the onions in the oil. Meanwhile boil the water and add all the gravy ingredients until mixed. Layer the bottom of slow cooker first with the rutabaga/swede the chopped tomatoes beans carrot pearl barley then the onion then pour the gravy over everything make sure everything is covered if not add more boiling water. Put lid on and cook on high for 4-6 hrs or low for 8-10.

Serving Size: 4 2 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SARAHEVA.

TAGS:  Vegetarian Meals |