Screams Vegan Hotpot

Pulled some left overs out of the fridge - half a courgette, a few unused sliced mushrooms, a couple of halves of peppers, half a sweet potato, a small handful of vegan mozarella, a few squeezes left in a tomato puree tube, and the last of my autumn potatoes (grown in a grow bag on the back step).

VEGAN HOTPOT!

The potatoes got washed and sliced and coated in olive oil and salt. The rest got fried up until browning at the edges and then I added the mashed up sweet potato, the mozarella, and the tomato puree. But I needed gravy.

In my freezer I keep a jar of left over wine - both red and wine. I top the jars up with any wine left in the bottom of bottles (and I confess also in the bottom of glasses) - perfect for starting a gravy.

So you can see the frozen red wine above and also some dark soy sauce to colour the gravy. Both were added to the hot veggie mix (a good tablespoon of the soy sauce and a couple of tablespoons of icy red wine). Let the mix come up to a bubble and then add enough vegetable stock to get the amount of gravy you like (check out the vegetable gravy vlog below).

If you want the gravy thicker then add some sauce flour or a slack of cornflour (water and cornflour mixed into a paste) until you get the thickness you want.

Topped with the oiled sliced potatoes and the result is revealed:

but first - check out #MusicMick in #Taste Corner giving his verdict: