VEGETABLE HOTPOT
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
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.
LAZY CHEESY VEGETABLE HOTPOT
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
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
RED CURRY HOT POT BROTH
Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.
Provided by Heidi
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
- Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
- To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
- NOTE: Instant Pot or Pressure Cooker Method
- Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.
Nutrition Facts : Calories 69 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 277 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
VEGETABLE HOT POT
Make and share this Vegetable Hot Pot recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 38m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Peel and slice the onion. Grate the cheese. Peel the potatoes and cut them into thick slices (1/4 in/1/2 cm). Heat the oil and butter in a saucepan over a moderate heat, and fry the onions for 2-3 minutes, until soft. Add the raw vegetables (not the potatoes) and continue to fry gently for a few more minutes. Stir in the soup. Bring to the boil, and then lower the heat and simmer gently for 5-10 minutes, until the vegetables are tender, adding any cooked vegetables for the last 2-3 minutes to heat them through.
- Meanwhile, partly cook the sliced potatoes separately in boiling, salted water for 4-5 minutes. Drain them. Arrange the mixed vegetables in a casserole or ovenproof dish. Stir in half the cheese and cover with the hot soup. Season with salt and pepper. Top with a thick layer of potato slices. Dot with some butter. Sprinkle with the rest of the cheese. Bake in a hot oven (400F/200C/Gas Mark 6-7) for 15-20 minutes, until the top is golden brown. Serve hot.
Nutrition Facts : Calories 618.5, Fat 9.8, SaturatedFat 4.9, Cholesterol 18.2, Sodium 1373.7, Carbohydrate 114.2, Fiber 16.8, Sugar 15.8, Protein 21.7
CHICKEN AND VEGETABLE HOTPOT
Make and share this Chicken and Vegetable Hotpot recipe from Food.com.
Provided by hectorthebat
Categories Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place the chicken, vegetables, and soup mix into a large pan with 600ml water.
- Stir well; bring to a boil; and simmer for 10 minutes.
- Meanwhile, cook the potato slices in a pan of lightly salted water for 5 minutes; drain.
- Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius/Gas 4.
- Spoon the chicken mixture into a casserole dish.
- Arrange the potato slices over the top.
- Brush with the melted butter.
- Bake for 1 hour until the potatoes are golden.
Nutrition Facts : Calories 364.7, Fat 21.2, SaturatedFat 8.2, Cholesterol 91, Sodium 130.7, Carbohydrate 21.8, Fiber 2.8, Sugar 1, Protein 21.2
VEGETABLE AND LENTIL HOTPOT
Make and share this Vegetable and Lentil Hotpot recipe from Food.com.
Provided by Stardustannie
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
- Add all spices and saute for a further minute or so.
- Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.
Nutrition Facts : Calories 181.2, Fat 3.1, SaturatedFat 0.5, Sodium 14.5, Carbohydrate 30, Fiber 6, Sugar 4.2, Protein 10.6
VEGETABLE HOTPOT
Make and share this Vegetable Hotpot recipe from Food.com.
Provided by cakeinmyface
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to gas mark 6.
- cook carrots and leek over low heat covered with 2 tablespoons oil for ten minutes, stir in flour and cook for 30 seconds.
- stir in water and heat until thickened.
- add courgettes, red pepper, hersb, lentils and butterbeans, heat until almost simmering and then pour into a casserole dish.
- arrange potatoe slices on the top brush with oil and cook for 20 minutes uncover and cook for another 50 minutes or until golden on top.
Nutrition Facts : Calories 706.6, Fat 12.2, SaturatedFat 1.7, Sodium 339.2, Carbohydrate 117, Fiber 41.8, Sugar 10.7, Protein 35.7
VEGETARIAN LANCASHIRE HOTPOT
A lentil based version of trad lancs dish. Based on a version by simon rimmer.
Provided by [email protected]
Time 1h10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Ingredients: 1 onion/ 1 garlic clove/ 200g tomato purée/ soy sauce 200ml maderia or wine/ 400ml vegetable stock/ 4 tbsp green lentils/ 1 tbsp chopped fresh thyme/ salt and pepper/ Vegetables: 3 parsnips/ 3 carrots/ 5 celery sticks/ Leeks, celeriac or mushrooms etc/ 2 litres vegetable stock/ baking potatoes, peeled andfinely sliced/ Butter or olive oil/
- Sauce: Heat the vegetable oil and fry the onion and garlic until soft. Stir in the tomato purée and cook for a further 5 minutes. Add the soy sauce, Madeira and stock and bring to the boil, then add the lentils. Reduce the heat, cover and cook for 25 minutes, or until lentils are soft.Stir the thyme into the sauce and season to taste Veg: Peel and chop the veg and cook til JUST tender in veg stock Topping: Par-boil the potatoes in lightly salted boiling water. And toss in oil. Assembly: Layer sauce, then vegetables, finishing with spuds. Place the dishes under a preheated hot grill or in even until the potato topping looks golden.
More about "vegetable hotpot food"
VEGETARIAN HOT POT RECIPE - EATINGWELL
From eatingwell.com
5/5 (4)Total Time 45 minsCategory Healthy Chinese Tofu RecipesCalories 195 per serving
- Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
- Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.
CHEESY VEGETABLE HOTPOT -EASY VEGETARIAN HOTPOT RECIPE ...
From daisiesandpie.co.uk
5/5 (2)Total Time 2 hrs 20 minsCategory VegetarianCalories 645 per serving
- Layer up the vegetable hotpot - start with a layer of sliced potatoes, then a layer of onion, leeks and garlic, another layer of sliced potatoes, another layer of onions, leeks and garlic and finish with a layer of sliced potatoes.
VEGAN NABE - HEALTHY JAPANESE MISO HOT POT | FROM THE ...
From fromthecomfortofmybowl.com
4.4/5 (9)Category Dinner, SoupAuthor JhanelleCalories 73 per serving
- Get a pot and add water, kombu, shiitake mushrooms, carrot, turnip, leeks, chilli pepper and soy sauce.
- In the meantime, add the miso to a small bowl then mix in a few tablespoons of water until it becomes a thick sauce consistency. This will make it easier to mix into the broth.
- After 30 minutes, turn off the heat. Stir in the miso paste and salt if needed, then add the cabbage, mizuna, and enoki mushrooms.
VEGETABLE HOTPOT | ASDA GOOD LIVING
From asda.com
3/5 (106)Total Time 1 hr 30 minsCategory Main CourseCalories 365 per serving
- Pre-heat the oven to 200C/180C Fan/Gas 6. Cook the carrots and leek over a low heat, covered, in 2 tbsp oil for 10 minutes. Stir in the flour and cook for 30 seconds.
- Add the courgettes, red pepper, herbs, lentils and butterbeans. Heat until almost simmering, then pour into a casserole dish.
CHINESE HOT POT RECIPE - I AM A FOOD BLOG
From iamafoodblog.com
5/5 (2)Total Time 15 minsCategory Main CourseCalories 888 per serving
- Arrange all ingredients on separate platters, keeping the meats together, seafood together, and dumplings and meatballs together, so as not to cross contaminate. Or just arrange each ingredient on its own plate.
- Combine your soup mix with enough water to fill the pot 1” from the top. Bring your soup to a boil at the table. See notes for soup mix alternatives.
- Make the sauces: combine sauce ingredients and let sit for 1 minute in two separate bowls. Taste and adjust as needed. See post for sauce alternatives.
- Set place settings, divvy up sauces, and pour drinks. Prepare and set aside a carafe or pitcher of water to refill the soup when it gets low. Enjoy!
CHICKEN AND VEGETABLE HOTPOT - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 1 hr 30 minsCategory Casseroles, StewsCalories 373 per serving
- 2 Meanwhile, heat 1 teaspoon of the oil in a large non-stick frying pan, add the shallots and cook for 5 min until softened. Add the garlic, paprika and tomato purée, then fry for a few more min.
- 3 Add the chicken and stir-fry for 3–4 min. Add the capsicums and flour and cook for 2 min, stirring.
- 4 Heat the oven to 180°C/fan 160°C/gas 4. Add the kumara and stock to the pan and bring to a simmer. Cook gently for 10–15 min until the sauce has thickened. Season with pepper and spoon into a 1.2 litre baking dish.
9 VEGAN HOTPOT RECIPES FOR WHEN YOU'RE UNDER THE WEATHER ...
From livekindly.co
Published 2019-02-22
- Spicy Bean Hotpot With Crispy Potato Topping. This hearty recipe tastes as good as it looks. Peppers, beans, and tomatoes make this meal nutritious as well as delicious.
- Tofu and Mushroom Hotpot. Tofu, mushrooms, and handfuls of veggies keeps your stomach full long after eating this Japanese-style dish. The recipe creator says, “A typical Japanese hot pot would feature slices of meat and fresh vegetables cooked together in a large open hot pot.
- Lentil and Vegetable Hotpot. This plant-powered recipe is part-hotpot, part-casserole and includes protein-rich lentils. The recipe contains dairy products so for an animal-free dish, just swap them for vegan cheese and plant-based butter.
- Mancunian Lancashire Hotpot. Curl up on the sofa with a plate of this hearty meal (or the whole dish – we won’t judge). According to the recipe maker, “Nothing beats a hearty Lancashire Hotpot on a cold day, and this meat-free Mancunian version really hits the spot!”
- Ultimate Vegan Shabu-Shabu/Hot Pot. Shabu-Shabu is a popular style of Japanese hotpot. Its ingredients are served raw and cooked tableside during the meal, according to the recipe creator.
- Slow Cooker Hotpot. This slow-cooker meat-free stew includes fluffy dumplings. It’s budget-friendly and easy to prepare. It may even become a new regular in your weekly rotation.
- Greengrocers’ Hotpot. This recipe packs 10 grams of protein and 14 grams of fiber. Its ingredients include many “hidden treasures” like flageolet beans and beetroots.
- Vegetarian Hotpot. This Asian-style noodle soup is easy to prepare and good for you. It includes ginger, garlic, bok choy, and shiitake mushrooms. For an extra kick, add some chili-garlic sauce.
- Veggie Hotpot. Crunchy golden breadcrumbs make this dish a likely contender as a new favorite. Potatoes, parsnip, carrots, and cabbage keep it healthy as well as tasty.
QUORN & VEGETABLE HOT POT - MY FUSSY EATER | EASY KIDS RECIPES
From myfussyeater.com
5/5 (3)Total Time 40 minsCategory DinnerCalories 324 per serving
- Wash the potatoes well and then cut into slices about a pound coin in thickness. Add to a pan of boiling water and simmer on the hob for 10 minutes.
- In a large casserole dish add the oil and onion and cook for 2-3 minutes until the onion has softened.
- Add the carrots, celery and mushrooms and fry for another 3-4 minutes. Add the Quorn Mince and stir well.
- Add the water, tomato puree, gravy granules and stock pot and mix again. Leave to simmer for about 12 minutes.
HOT POT VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
5/5 Total Time 1 hrServings 4-6Calories 342 per serving
VEGETABLE HOTPOT - OAKHOUSE FOODS
From oakhousefoods.co.uk
3.9/5
VEGETABLE HOT POT - FOOD IN A MINUTE
From foodinaminute.co.nz
4/5 (1)Category Popular CollectionsServings 4
ROOT VEGETABLE HOTPOT RECIPE | MUMSNET
From mumsnet.com
4/5 (1)
VEGETARIAN LANCASHIRE HOTPOT RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
VEGETARIAN HOT POT | SIMPLY.FOOD
From simplysensationalfood.com
Servings 4Estimated Reading Time 3 mins
ASIAN VEGETABLE HOTPOT: FRESH HEALTHY FOOD YOUR BEST MEDICINE
From juliedoherty.net
Estimated Reading Time 7 mins
VEGGIE SLOW COOKER HOTPOT RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
WONDERBAG VEGETABLE HOTPOT — JACKIE CAMERON SCHOOL OF …
From jackiecameron.co.za
Estimated Reading Time 50 secs
ADVENTURE FOOD VEGETARIAN MEAL VEGETABLE HOTPOT - 1 PERSON ...
From leisureoutlet.com
Brand Adventure FoodAvailability In stockCategory Camping Food
ADVENTURE FOOD VEGETABLE HOTPOT - ANDERSENOUTDOOR.COM
From andersenoutdoor.com
ADVENTURE FOOD VEGETABLE HOTPOT
From shop.adventurefood.com
KITCHEN STORAGE TRAY 1PC HOT POT FOOD PLATE COMPARTMENTED ...
From amazon.ca
FRUIT TRAY FRUIT DRAIN BASKET HOT POT VEGETABLE BASKET ...
From amazon.ca
HOTPOT RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE HOTPOT RECIPE - FOOD NEWS
From foodnewsnews.com
10 BEST VEGETABLE HOT POT CHINESE RECIPES | YUMMLY
From yummly.com
CHICKEN AND VEGETABLE HOTPOT - HEALTHY FOOD GUIDE 11E
From mungfali.com
EVERYTHING YOU NEED TO KNOW TO MAKE CHINESE HOT POT …
From seriouseats.com
VEGETARIAN HOTPOT RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETABLE HOTPOT RECIPES
From tfrecipes.com
VEGETARIAN HOTPOT WHOLE PERFECT FOOD【VEGAN】素自热火 …
From flygodvmart.com
VEGETARIAN HOTPOT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ADVENTURE FOOD VEGETABLE HOTPOT - OUTDOORGB
From outdoorgb.com
A BEGINNER’S GUIDE TO EATING HOT POT - FOODBEAST
From foodbeast.com
VEGETABLE HOTPOT RECIPE | SAFEFOOD
From safefood.net
ADVENTURE FOOD | PRODUCTS | VEGETABLE HOTPOT
From adventurefood.com
HOW TO HOST A VEGETARIAN HOT POT PARTY - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
HOW TO HOT POT: AN ILLUSTRATED GUIDE
From today.com
VEGETARIAN HOT POT RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
VEGETABLE HOTPOT RECIPE, CALORIES & NUTRITION FACTS
From checkyourfood.com
VEGETABLE HOTPOT - ADVENTURE FOOD | GYMBEAM.COM
From gymbeam.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love