2019 Best Slow Cooker Vegetarian Recipes

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Ingredients. For the hotpot: 2 tbsp sunflower oil, 1 small butternut squash (approximately 800g/1lb 12oz), scrubbed, deseeded, chopped into chunks, 2 onions, thinly sliced, 3 carrots, peeled, cut into chunks, 2 parsnips, peeled, cut into chunks, 2 tbsp plain flour, 400g tin chopped tomatoes, 2 tbsp tomato purée, ½ tsp dried chilli flakes (optional), 3 tbsp pesto (optional), 350ml/12fl oz hot vegetable stock (made with 1 stock cube), 100g/3½oz young spinach leaves (optional), salt and freshly ground black pepper. For the dumplings: 200g/7oz self-raising flour, 75g/2¾oz frozen butter (or 75g2¾oz shredded vegetarian suet), 125ml/4½fl oz cold water, salt and freshly ground black pepper.