By KP Cook
Slow Cooker Vegetarian Cobbler
8 steps
Prep:20minCook:9h
Serve with mixed green veg
Updated at: Thu, 17 Aug 2023 12:32:05 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories432.4 kcal (22%)
Total Fat18.7 g (27%)
Carbs49.9 g (19%)
Sugars7.6 g (8%)
Protein14.7 g (29%)
Sodium1291.4 mg (65%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

25gbutter

3leeks
sliced

4carrots
thinly sliced

3garlic cloves
minced

2 tspdried thyme

1 Tbspplain flour

284mlcan condensed cream of mushroom soup

250mlvegetable stock

250gmushrooms sliced

125mldouble cream

150gfrozen peas
thawed

200gquorn pieces
Topping
Instructions
Step 1
Melt the butter over a medium heat and fry the leeks and carrots until slightly softened, about 7 minutes.

Step 2
Add the garlic and thyme and cook for a further minute

Step 3
Sprinkle over the flour and cook for 1 minute. Stir in the mushroom soup (it will be very thick)

Step 4
Gradually add the vegetable stock and stir until smooth
Step 5
Add the mushrooms and Quorn pieces and stir well
Step 6
Transfer to the slow cooker and cook for 8-10 hours on Low or 4-5 hours on High. If cooking on low towards the end of the cooking time increase to high. Add the peas and cream

Topping
Step 7
Combine the flour, baking powder and salt. Add spring onions. Mix in the milk and egg to make a lumpy dough. When the slow cooker contents are bubbling, drop dollops of the batter over the top.
Step 8
Place 2 folded clean tea towels across the top of the stoneware pot and cover with the lid. Cook for a further 40-60 minutes on High

Notes
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Makes leftovers