hotpot and braising pans

[Guest guest]

Thanks much for this recipe. I tried it out last week and it was a big

sucess in our new braising pan. I ended up with a few substitutions, and

it ended up a little more Asian Hot Pot than Cowboy as I didn't have bbq

spices and used a curry mix instead. It turned out great, though.

 

Anyone else out there using a braising pan for vegan recipes? We went to

the cooking supply place looking for a really large saute pan, and came

away with this instead because it fit the stove better, and being able to

pop on the lid and transfer directly to the oven saves a dirty pan, and

just seems to make things easier. That's always at premium while cooking

with toddlers at home.

 

Regards, Laurie

 

> My family really likes this recipe. It is definitely a

>stick-to-your-ribs type casserole. I got it from a cook book called " The

>Ultimate Vegetarian Cook Book " and veganized it. Cowboy Hot Pot Serves

>4-6 1 onion, sliced 1 red pepper, sliced 1 sweet potato or 2 carrots,

>chopped 3 T. sunflower oil 4 oz. green beans, chopped (I use frozen) 1 x

>14 oz. can vegetarian baked beans 1 x 7 oz. can corn (I use mexicorn) 1 T.

>tomato paste 1 t. bbq spice seasoning 1 package smoked tofu, cubed 1 lb.

>potatoes, thinly sliced 2 T. olive oil salt and pepper 1) Fry the

>onion, pepper and sweet potato or carrots gently in the oil until

>softened but not browned 2) Add the green beans, baked beans, corn (with

>the juice), tomato paste and bbq spice seasoning. Bring to a boil, then

>simmer for 5 minutes. 3) Transfer the vegetables to a shallow ovenproof

>dish and then scatter with the cubed tofu. 4) Cover the vegetable and

>tofu mixture with the sliced potato, brush with olive oil, season and

>then bake at 375 degrees F for 30-40 minutes until golden brown on top

>and the potato is cooked.