Spelt, chicory and mushroom one pot

Spelt, chicory and mushroom one pot
  • Serves icon Serves 4
  • Time icon 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. 

Nutrition: per serving

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

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

  1. 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.
  2. 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.
  3. 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). 
  4. 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. 

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Midweek meal recipes

Mushroom and thyme spelt-otto

We’ve swapped arborio rice for pearled spelt in this take on a risotto. It’s got...

Save recipe icon Save recipe icon Save recipe

Cheat's recipes

Baked gnocchi with spinach and mushrooms

A creamy vegetarian gnocchi recipe that, with the help of a few cheat ingredients, is...

Save recipe icon Save recipe icon Save recipe

Quick Chinese recipes

Broccoli and mixed mushrooms in garlic black bean sauce

A quick, full-flavoured vegetarian chinese stir-fry recipe of broccoli and mushrooms in black bean sauce.

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine