Vegetarian Ginger Wine Hot Pot Recipe

About this recipe

A hearty and flavorful vegetarian hot pot featuring tender vegetables simmered in a rich ginger wine sauce. Perfect for a comforting dinner.

Ingredients

• 80 Ml Ladolea Set Of 2 Lemon & Oregano Infused Extra Virgin Olive Oil, 80Ml
• 250 G Onion Shallots 300g
• 100 G Jumbo Garlic 100g
• - Potts Vegetable Stock Can
• 130 g Essential Organic Italian Tomato Puree Double Concentrate 130G
• 1 Kg Carrots - 1kg
• 225G The Tofoo Co. Original Seitan
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 10G Top-Op Bay Leaves 10g
• - Tata Salt

Instructions

1. 1. Preheat the oven to gas mark 4/180°C/fan oven 160°C.
2. 2. Place the shallots in a bowl and cover them with boiling water to make peeling easier. Set aside for a few minutes.
3. 3. Put the flour on a plate. Set the seitan pieces aside.
4. 4. Heat a lidded flameproof and ovenproof casserole dish over medium heat and add olive oil. Add the seitan pieces and cook for 5 minutes, turning occasionally, until lightly browned. Remove and set aside.
5. 5. Drain the shallots, then peel and trim them. Reheat the casserole dish and add the shallots, minced garlic, carrots, and carrots. Cook gently for 5-8 minutes, stirring occasionally, until the vegetables start to brown.
6. 6. Return the browned seitan pieces to the casserole dish. Pour in the vegetable stock and tomato puree, and add the bay leaves. Stir to combine.
7. 7. Bring the mixture to a boil, then cover the casserole dish with a lid and transfer it to the preheated oven. Cook for 2 hours, stirring occasionally, until the vegetables are tender and the sauce has thickened.
8. 8. Remove the bay leaves, taste, and adjust the seasoning with salt if needed. Serve hot and enjoy.