Vegetable Hot Pot Food

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VIETNAMESE VEGGIE HOTPOT



Vietnamese veggie hotpot image

A warming supper dish that's aromatic without being spicy, so the kids can enjoy it too

Provided by Jennifer Joyce

Time 25m

Number Of Ingredients 10

2 tsp vegetable oil
thumb-size piece fresh root ginger , shredded
2 garlic cloves , chopped
½ large butternut squash , peeled and cut into chunks
2 tsp soy sauce
2 tsp soft brown sugar
200ml vegetable stock
100g green bean , trimmed and sliced
4 spring onions , sliced
coriander leaves and cooked basmati or jasmine rice, to serve

Steps:

  • Heat the oil in a medium-size, lidded saucepan. Add the ginger and garlic, then stir-fry for about 5 mins. Add the squash, soy sauce, sugar and stock. Cover, then simmer for 10 mins. Remove the lid, add the green beans, then cook for 3 mins more until the squash and beans are tender. Stir the spring onions through at the last minute, then sprinkle with coriander and serve with rice.

Nutrition Facts : Calories 75 calories, Fat 2 grams fat, Carbohydrate 13 grams carbohydrates, Sugar 9 grams sugar, Protein 2 grams protein, Sodium 0.53 milligram of sodium

LAZY CHEESY VEGETABLE HOTPOT



Lazy cheesy vegetable hotpot image

Vegetarian food at its easiest and most comforting - and a minimum of washing-up, as it's made in the microwave

Provided by Barney Desmazery

Categories     Dinner, Lunch, Supper

Time 40m

Number Of Ingredients 8

3 leeks , trimmed, washed and roughly sliced
large knob butter
½ small Savoy cabbage , shredded
8 chestnut mushrooms , sliced
4 tbsp crème fraîche
3medium potatoes , peeled and thinly sliced
1small vegetarian camembert or other rinded soft cheese, sliced with the rind on
1 tbsp thyme leaf

Steps:

  • In a shallow microwavable dish toss the leeks in half the butter and cook on High for 5 mins until they begin to soften. Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice.
  • Dot the potatoes with the remaining butter and microwave, uncovered, for 15-20 mins on High until they are done. Scatter over the cheese and thyme, and either microwave on High to melt for 2 mins, or grill until crisp and brown. Leave to stand for a few mins and serve straight from the dish.

Nutrition Facts : Calories 308 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 19 grams carbohydrates, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 0.83 milligram of sodium

VEGETABLE HOTPOT



Vegetable Hotpot image

Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!

Provided by Sackville

Categories     Stew

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

2 1/2 lbs potatoes, peeled and diced
2 1/2 lbs vegetables, chopped (you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel)
2 cloves garlic, crushed
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon rosemary
2 teaspoons paprika
1 tablespoon fresh parsley, chopped
1 bay leaf
1 teaspoon mustard powder
3 tablespoons flour
1 tablespoon tomato paste
2/3 cup cold water
2 cups vegetable stock
salt and pepper, to taste

Steps:

  • Boil potatoes just lightly until about cooked.
  • Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
  • Do not overcook.
  • Add the herbs and seasonings to the vegetables.
  • Mix mustard powder, flour and tomato paste with water and stock until smooth.
  • Pour mixture onto the vegetables and bring to a boil, stirring constantly.
  • Season with salt and pepper.
  • Transfer to an ovenproof dish if necessary.
  • Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
  • Season with salt and pepper.
  • Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
  • The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
  • Serve with a salad or on top of rice.

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