Vegetarian Chocolate Vegetable Hotpot
Ingredients
- 2 brown onions
- 7 shallots
- Bag of chantenay carrots
- 2 parsnips
- 3 OXO beef style stock cubes
- Onion salt
- Garlic powder
- Water
- Unbelievablealt beef style pieces
- 1 Vivavivera plant steak
- 2 teaspoons Morrisons cocoa powder
- 1 tablespoon cornflour
- 14 grams Callebaut dark chocolate
- Marmite
- Tender stem broccoli
Toppings
- Tefal Actifried potatoes
- 20 grams grated Pilgrims Choice mature cheddar
Preparation
Finely dice the onions and shallots and fry them until softened.
Chop the carrots and add them to the pan.
Peel and chop the parsnips and add them to the pan.
Add water, stock cubes, onion salt, and garlic powder.
Cook until the carrots are tender and the parsnips start to break down.
Cube the beef-style pieces and plant steak, then fry them off separately.
Add the fried meat alternatives to the pan.
Stir in the cocoa powder, cornflour, dark chocolate, and marmite.
Top the mixture with Actifried potatoes.
Sprinkle with grated cheddar and place under the grill until the cheese melts.
Serve with tender stem broccoli.
Notes
This dish totals 8.5 syns, with specific syn values for certain ingredients.
For a meat-based alternative, refer to an external source.
