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Home > Vitafriendspku > Recipes > Mini Vegetable Hot Pot
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Mini Vegetable Hot Pot

  • RECIPE MAKES: 4 Portions
  • PREP TIME: 15 Minutes
  • COOK TIME: 30 - 35 Minutes
Step 1

Steam sweet potato (for approx. 15-20 minutes), until tender. 

Step 2

Melt butter in a saucepan and fry the leeks, carrots, mushrooms, peppers, courgette, garlic, thyme and tomato purée. Cook until tender. 

Step 3

Pour 130ml of ProZero over vegetables and heat over a medium heat. 

Step 4

Meanwhile add remaining 20ml ProZero into a bowl with cornflour and mix. 

Step 5

Add cornflour mix to vegetables and gently cook for 5 minutes until sauce becomes thickened.

Step 6

Preheat grill to medium heat. 

Step 7

Pour vegetable mixture into an oven proof dish (12cm x 12cm). 

Step 8

Thinly slice cooked sweet potato and place on top of vegetables in dish. 

Step 9

Brush sweet potato with oil and sprinkle Violife over top. 

Step 10

Grill for 5-8 minutes, then divide into 4 portions.  

This recipe is freezable!

Refer to labels for allergens and other product information.

Serving Suggestion:

For 1 exchange serve with 60g of broccoli. 


ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information. 

  • 300g Sweet potato, peeled & cut in half
  • 25g Butter
  • 100g Leeks, finely chopped
  • 50g Carrots, peeled & finely chopped
  • 50g Mushrooms, finely chopped
  • 50g Red pepper, de-seeded & finely chopped
  • 50g Green pepper, de-seeded & finely chopped
  • 150g Courgette, diced
  • 3g Garlic, finely chopped
  • 3 pinches of Thyme, dried
  • 2g Tomato purée
  • 4g Cornflour
  • 150ml ProZero
  • 1 tsp Oil
  • 40g Violife For Pizza mozzarella flavour, grated