Vegetarian

Slow Cooker Vegan Root Veg Hotpot takes 15 minutes to prepare.

Slow Cooker Vegan Root Veg Hotpot takes 3000 minutes to cook.

Slow Cooker Vegan Root Veg Hotpot makes 4 servings.

The ingredients for Slow Cooker Vegan Root Veg Hotpot are:

3/4 cup Barley, pearled, raw
1 can Canned Tomatoes
1 grams Bay Leaf ... 1leaf in whole
240 grams Beans, red kidney ... Drained weight of beans thoroughly rinsed
1/4 cup, chopped Carrots, raw
2 grams Garlic powder
15 gram(s) Marigold Swiss Veg Bouillon
0.25 serving Marmite 5g
1 tsp mixed herbs (dried)
1 cup, chopped Onions, raw
1 dash Pepper, black
1 1tsp Sunflower Oil
300 mL Water, tap
3 cup, cubes Rutabagas/swede uk.
1 dash Salt
1 tsp Soy sauce (tamari)

Here is how you make Slow Cooker Vegan Root Veg Hotpot:

Brown the onions in the oil. Meanwhile boil the water and add all the gravy ingredients until mixed. Layer the bottom of slow cooker first with the rutabaga/swede the chopped tomatoes beans carrot pearl barley then the onion then pour the gravy over everything make sure everything is covered if not add more boiling water. Put lid on and cook on high for 4-6 hrs or low for 8-10.Serving Size: 4 2 cup servingsNumber of Servings: 4Recipe submitted by SparkPeople user SARAHEVA.

The nutritional information for Slow Cooker Vegan Root Veg Hotpot is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 264.3

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 431.6 mg
• Total Carbs: 54.2 g
• Dietary Fiber: 13.9 g
• Protein: 9.5 g