Forks High Hot-Pot
1 large onion
2-3 cloves garlic
1 red capsicum, sliced
1 medium-sized sweet potato, chopped 1cm cubes
1 zucchini, sliced
Handful mushrooms, sliced
400g tin tomatoes, or 4 fresh
400g tin red kidney beans
3 teaspoon cummin, or more
2 fresh chillies, seeded and sliced
2 tablespoon fresh parsley, or coriander
2 tablespoon tomato paste
1/2 cup water
1 cup grated soy cheese, optional
1/2 - 1 cup breadcrumbs
Fry garlic, cummin and chili in a little oil. Add onion and sweet potato. Cook until potato starts to soften. Add zucchini and capsicum, fry, then add mushrooms. Add tomatoes, water and tomato paste and simmer for 5-10 minutes. Add parsley, red kidney beans and 1/3 cup of the cheese. Stir around until cheese starts to melt. Place this mixture in baking dish and sprinkle with vegan breadcrumbs and rest of the cheese. Bake in moderate oven until crust forms on top. Serve with garlic vegan bread and salad.
This recipe is quick, easy, nutritious and only uses 1 saucepan and 1 baking dish.
Hold your forks high!
SO HOW'D IT GO?
I made this tonight and it was absolutely DELICIOUS!!! I did make some minor adjustments:
I used a tin of 4 bean mix which contained Kidney Beans, Butter Beans, Lima Beans & Chickpeas
I added a few small carrot (sliced)
I added season all salt mix (to taste)
When I layed the pie mix into the casserole dish, I dusted the top with white pepper before adding the breadcrumbs and vegan cheese.
Results were sooo good - full of flavour and really hearty. Thanks again Forks High!!
I made this the other week and was a bit disappointed with it - but I think that was my own fault. I made it and was then suprised when it tasted just like a chili - but looking at the ingredients I should have expected this! For some reason I was expecting something else!
Having said that as a chili bake it was very tasty and relatively easy to make. I have never added sweet potato to a chili before and thought that it worked really well and suited the taste. I didn't have any soy cheese and think that this would have been a good flavour addition, although it didn't lack because of this omission.
I served it with garlic bread as suggested and this worked really well.
Overall a good chili bake, but not what I would class as a hot pot.
(apologies for the poor quality photo, my camera has not been working and so all my photos have been taken on my phone!)
This was pretty good. We did make a few changes because I'm allergic to onions and can't stand spiciness, etc:
Left out the onion
Left out the chiles
We also used bell pepper instead of capsicumLeft out the breadcrumbs
I think we will make this again, but we will probably try 1/4 c water instead of 1/2 because it came out watery. Also, we will try two 15 oz cans of beans. 1 can just wasn't enough. (I don't know what 400 g equates to though!)