Vegetable Hot Pot



400gm can Champignons

400gm can chickpeas

150gm Frozen Peas

1 Potato

1 Swede

1 Turnip

1 Carrot

1 Sweet Potato

Large handful florets of Broccoli

Large handful florets of Cauliflower

½ small Butternut Pumpkin

140gm Tomato Paste (Preferably with no added salt)

2 cups Vegetable Stock

2 tbs Bragg’s all purpose seasoning

Wasabi to taste

½ tsp Cayenne Pepper (Or to taste)

400ml can Coconut Cream



 Cut all root vegetables into small cubes

Place all ingredients but the Coconut Cream into a large pot


Bring to the boil slowly until the juices start to come out of the vegetables (stir occasionally to ensure there is no burning)

Place on lower temperature and simmer for 30 minutes

Take off the heat and stir in the can of Coconut Cream. This totally transforms the dish into an amazingly tasty and of course nutritious delight.


Serves 8