- 500g King Oyster Mushrooms 50ml Rapeseed oil 400g Onions 200g Leeks 100g Carrots 1g Thyme 5g Knorr Professional Garlic Puree 750g 20g Knorr Gluten Free Vegetable Paste Bouillon 1kg 600ml Water
- 5g Marmite Yeast Extract 600g Tub 250g Green lentils, boiled 50g Knorr Gluten Free Gravy Granules for Poultry Dishes 25L 700g Potatoes 30g Flora Freedom
Vegan Lancashire Hot Pot
Vegan Lancashire Hot Pot
60 min
For more information on the ingredients check out www.unileverfoodsolutions.co.uk/chef-inspiration/pub-inspiration/news-videos/winning-with-plant-based.html?utm_medium=display&utm_source=TheStaffCanteen&utm_campaign=UK_website_L0reach&utm_term=UFS&utm_content=Veganuary_Social_Organic
Ingredients
Method
1. Peel and dice the onions, carrots and dice the leeks
2. Heat half the oil in a pan and add the vegetables and sweat for 5 minutes then add the thyme and garlic
3. Pour in the lentils, water, marmite and Knorr Vegetable bouillon then simmer for 10 minutes
4. Add the Knorr Gravy and thicken the sauce then remove from the heat
5. Slice the mushrooms lengthways into steaks then heat the remaining oil and “seal” the steaks for 2 minutes on each side then set aside until needed
6. Peel and thinly slice the potatoes then melt the flora and pour over allowing to coat all the potatoes
7. Pour half of the filling into a serving dish then add a layer of the mushroom steaks then repeat and finish with a layer of potatoes
8. Cover with tine foil, then place into the oven and bake for 30 minutes
9. Remove the foil and continue to cook uncovered for 15 minutes or until golden brown
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