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Cauliflower and Chorizo Hotpot

Preparation Time
5 mins
Cooking Time
40 mins
Calories Per Serving
Main, Vegan, Vegetarian, Healthy


For the stock
  • 110g onion
  • 3 garlic cloves, minced
  • 2 celery sticks
  • 1 yellow pepper
  • 400g organic chopped tomatoes
  • 230g organic butter beans
  • Salt to taste
  • 1 bay leaf
  • 1 tbsp smoked paprika
  • 1 tsp dried sage
  • 1 Kallo low salt stock cube
  • ½ tsp sea salt
For the grill
  • 1 small cauliflower
  • 1 pack of chorizo-style shroomdogs
  • ½ tsp olive oil (to brush over the cauliflower)
  • ½ garlic clove (to brush over the cauliflower)
For the pesto
  • 70g blanched almonds
  • 2 garlic cloves
  • 90ml olive oil
  • 30g fresh coriander
  • 1 green chilli
  • ½ tsp sea salt
  • ½ fresh lemon


  • Preheat the grill to 220ºC and prep the cauliflower by slicing into steaks then rub with the cloves of garlic and brush in olive oil.
  • Place the shroomdogs and cauliflower steaks under the grill and cook for around 8-10 minutes, turning after half the time.
  • Whilst the cauliflower and chorizo are on the grill, finely dice the onion and celery and add to a large non-stick pot. Fry on a low heat (note, add a few spoonfuls of water to the pot to stop the onion and celery from burning).
  • Chop the peppers into bite size squares and add to the pot and gently fry until the onion is see through. Add the 3 cloves of minced garlic and fry for another minute.
  • Pour all of the ingredients for the stock into the pot and bring to a simmer for around 15 minutes, stirring occasionally.
  • Slice the shroomdogs into bite size discs and add to the pot. Place a lid on top and simmer for a further 15-20 minutes.
  • To make the pesto, place all of the ingredients into a food processor and blitz until creamy, or grind together in a pestle and mortar.
  • Serve up and garnish with fresh parsley and 1 tablespoon of pesto per bowl.