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Method:
1
Heat the oil in a pan over medium heat and then brown
the sausages on all sides. Remove and set aside.
2
Add the carrot, onion, and leek to the pan and sauté for
a few minutes. Add the flour and mix well.
3
Put the contents of the pan into the Cooking Pot, stir in
the remaining ingredients and then add the sausages,
stirring gently to ensure they are covered with liquid.
4
Cover with the Glass Lid and select High for a
maximum of 4 hours, Medium for 6 hours or Low
setting for 8 hours.
Ingredients:
•
2 tbsp vegetable oil
•
250g (6) meat free sausages
•
140g carrot, sliced
•
100g onion, chopped
•
100g leek, sliced
•
1 rounded tbsp plain flour
•
2 tbsp caramelised onion chutney
•
¾ tsp dried thyme
•
A little salt and freshly ground black pepper
•
400ml hot vegetable stock
Vegetarian Sausage Pot
Vegetarian
Dessert
Method:
1
Grease the inside of the Cooking Pot with the butter.
Put the rest into the bottom of the Cooking Pot.
2
Add the rice, sugar and milk and stir well with a
wooden spoon. Sprinkle a little nutmeg on the surface.
3
Cover with the Glass Lid. For best results cook on the
Low setting for 5 hours. If using High setting, cook for a
maximum of 3 hours, if using Medium setting cook for
3½ - 4 hours.
Ingredients:
•
20g unsalted butter
•
85g pudding rice
•
85g caster sugar
•
800ml semi skimmed milk
•
Ground nutmeg
Rice Pudding
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