Southwest Hotpot
Preparation time: 50 minutes
Serves: 4
Nutrition: Per serving
Energy
373 Kcal
Fat
5.1g
Saturates
1.9g
Sugars
6.9g
Salt
0.62g
A delicious way to keep warm this Christmas. This hotpot is simple to make with vegetables, beans and mycoprotein chicken-style pieces providing you with lots of flavour as well as protein* and fibre* and it’s low in saturated fat and salt.
Ingredients
180g uncooked long grain brown (wholegrain) rice, rinsed in cold water
1 large (400g) can chopped tomatoes
150g sweet potato, peeled and diced
400ml reduced-salt vegetable stock
250g Quorn Pieces
1 large (400g) can kidney beans, drained and rinsed
Pinch cayenne pepper
Freshly ground black pepper
A small handful fresh coriander, chopped
50g reduced fat cheddar, grated
2 spring onions, sliced
Method
In a large pan, pour in the rice, chopped tomatoes, sweet potatoes and reduced-salt stock. Stir well and cook over a medium heat.
Bring it to the boil, stir frequently, and then reduce the heat to a gentle simmer with the lid on the pan. Simmer on low for 15 minutes, stirring occasionally.
Stir in the Quorn Pieces, kidney beans and cayenne pepper, return the pan to a low heat for another 15 minutes.
Remove from the heat and run a fork through the rice; the rice should be fluffy and the sweet potatoes tender. Season with freshly ground black pepper and stir through the chopped coriander.
Sprinkle over the cheese and return the lid to the pot to allow it to melt. When ready to serve, sprinkle over the sliced spring onions.
*Each serving provides 23g of protein and 10g of fibre which is almost a third of the recommended fibre intake for UK adults.