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Mushroom
Vegan dinner
Spelt, chicory and mushroom one pot

Spelt, chicory and mushroom one pot

Name: Spelt, chicory and mushroom one pot
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 3 tbsp light olive oil; Apple-converted-space 600g mixed mushrooms (we used wild and chestnut)Apple-converted-space; 2 onions, slicedApple-converted-space; 4 garlic cloves, crushedApple-converted-space; 250g spelt or farroApple-converted-space; 750ml vegetable stock or waterApple-converted-space; 3 heads chicory, roughly sliced into 4/5 chunksApple-converted-space; 70g dried cranberries or cherriesApple-converted-space; Squeeze of lemon juiceApple-converted-space; Small bunch coriander (dill would also be nice if preferred), chopped; 4-6 tbsp tahini (we like Belazu)

Easy
January 2020

Easy
January 2020

Serves 4
Hands-on time 30 min

This wintery vegan one-pot recipe combines earthy flavours of mushrooms, chicory and spelt with a sprinkling of coriander. It has so much going on and will soon become a firm weeknight favourite.

If you like the sound of this, you’ll love our vegan butternut squash and lentil one pot.

Vegan recipes

Nutrition: per serving

Calories: 412kcals
Fat: 19g (3g saturated)
Protein: 13g
Carbohydrates: 43g (19g sugars)
Fibre: 8.6g
Salt: 0.1g

Nutrition: per serving

Calories: 412kcals
Fat: 19g (3g saturated)
Protein: 13g
Carbohydrates: 43g (19g sugars)
Fibre: 8.6g
Salt: 0.1g

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Ingredients

3 tbsp light olive oil
600g mixed mushrooms (we used wild and chestnut)
2 onions, sliced
4 garlic cloves, crushed
250g spelt or farro
750ml vegetable stock or water
3 heads chicory, roughly sliced into 4/5 chunks
70g dried cranberries or cherries
Squeeze of lemon juice
Small bunch coriander (dill would also be nice if preferred), chopped
4-6 tbsp tahini (we like Belazu)

Method

Heat half the oil in a wide heavy-based pan (with a lid) over a medium-high heat. Add the mushrooms and cook for 8 minutes, stirring often, until lightly golden. Set aside.
Add the remaining oil to the pan, turn down the heat to medium, add the onions, cover with the lid and cook for 6 minutes, stirring now
and again to prevent them burning.
Add the garlic, cook for another minute, then stir in the spelt. Turn the heat to medium-high, then add the stock a ladleful at a time, only adding more when the previous ladleful has been absorbed. Keep adding the stock until the spelt is cooked through and tender (you might not need all the stock).
Meanwhile, heat the grill to high. Grill the chicory for 5 minutes until lightly charred around the edges, then add them to the spelt with the mushrooms and cranberries, then stir until warmed through. Add the lemon juice and coriander, and season to taste. Drizzle with tahini to serve.