Sunday 29 July 2012

Vegetarian Mince & Bean Hotpot

Even though we are in the midst of summer, I am still enjoying using my slow cooker and cooking some delicious traditional dishes. This week I made a Vegetarian Mince and Bean Hot Pot in the slow cooker. As a vegetarian, getting enough protein in my children's diets is important to me, so I regularly cook with mycoprotein (such as quorn veggie mince). Mycoprotein is a high quality form of protein which is low in fat and contains no cholesterol or trans fat. It is also a good source of fibre and it is great for those trying to maintain a healthy, meat-free diet. 
I really enjoy cooking in the slow cooker and the length of cooking really intensifies all of the flavours in the dish. We were so eager to eat our Vegetarian Mince and Bean Hot Pot, that I forgot to take a picture!, but I am going to take one next time I make it.

I am entering this into Mediocre Mum's Slow Cooker Sunday Linky hosted this week by The Boy and Me

Slow-Cooker Sunday

I am also entering it into "Viva Veg" hosted by Ally over at Plus2point4

                                                                    Viva Veg!

Vegetarian Mince & Bean Hot Pot

Olive Oil
2 Onions, chopped 
1 Red Pepper, chopped
2 cloves Garlic, peeled & crushed
400g Vegetarian Mince
1 x 400g tin of Chickpeas
1 x 400g tin of Baked Beans
1 x 400g tinned chopped Tomatoes
500g Passata
3 tbsp Tomato Puree
2tsp Italian Seasoning
Salt & Pepper
1kg Potatoes, sliced into circles
Cheese on Top (if desired)

  1. Gently fry the onion and garlic in some oil until the onion has softened.
  2. Add the Pepper to the onion and continue to cook until the pepper has softened.
  3. Add the mince to the pan and continue to fry for a few minutes until the mince has started to brown and soften, or for around 5 minutes.
  4. Add the onion, pepper and mince to the slow cooker.
  5. Add the chickpeas, baked beans, tomatoes, passata, tomato puree, italian seasoning, and salt & pepper to the pan and mix well. If you find that there isn't enough liquid in the slow cooker, add a little water or some extra tomato juice.
  6. Cook in the slow cooker on low for around two hours. After three hours, add the potatoes and cook for a further two-three hours. If like me, you like the potatoes very crispy on the top, then you could add a little cheese over the top of the potatoes, and  place the slow cooker pot into a conventional oven for around 30 minutes at 200 degrees celsius, to make the potatoes crispy.
  7. We had our mince & bean hot pot with some Chantenay carrots, and some sour cream on the side.

1 comment :

  1. Thank you for joining in this week's Viva Veg! linky.This looks sounds yummy!



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