320g The Vegetarian Butcher What the Cluck Chunks (or other vegan chicken substitute)
400g new potatoes, cut in half
250g pumpkin/butternut, diced
200g onions, large dice
20g ginger, peeled and grated
1 Knorr Vegetable Bouillon cube
50ml soy sauce
15g brown sugar
50g mango chutney
1g cracked black pepper
10g flat leaf Parsley
The Vegetarian Butcher have created this delicious Persian chicken with potatoes, prunes and pumpkin recipe!
Prep Time: 10 minutes
Cooking Time: 55 minutes
Bring the water to the boil then add the soy sauce, mango chutney, lemon juice, brown sugar, black pepper, ginger and Knorr bouillon.
Boil for 2-3 minutes until the sugar has melted then remove and set aside.
Mix the pumpkin, onions, potatoes and prunes together then pour out into a deep oven tray.
Pour over the sauce then cover and bake for 45 minutes @ 180C.
Remove the tray from the oven and add in the No Chicken Chunks and stir through.
Return to the oven, cover and bake for 10 minutes then remove and allow to rest for 5 minutes.
Stir through the chopped parsley, adjust the seasoning and serve.
Discover more delicious one-pot vegan recipes!
Sign up to receive a celebrity e-cookbook along with inspiring recipes, meal plans and more. All our resources are 100% free!
Already signed up? No need to register again, keep an eye on your inbox for your cookbook!