Fridge Friend Recipes
Guinness and Tempeh Hot Pot recipe
A hearty, slow-simmered hot pot where tempeh soaks up the depth of Guinness. It is rustic, filling, and ideal for a cold evening.
45 min · Medium · British Jump to method
Ingredients
- 300ml Guinness
- 250g Tempeh
- 400g Baked beans
- 15g Pure spread
- 2 Carrots
- 300g Potatoes
- 1 Onion
- 300ml Vegetable stock
- 2 sprigs Thyme
| Nutrition | Per serving |
|---|---|
| Calories | 434 kcal |
| Protein | 19.3 g |
| Carbohydrates | 57.8 g |
| Fat | 12.1 g |
| Saturated fat | 2.1 g |
| Fibre | 11.2 g |
| Sugar | 12.4 g |
| Sodium | 0.8 mg |
Why this works
A hearty, moderately high-fibre plant-based hot pot with a good protein contribution, but it is relatively carbohydrate-led and likely moderate in salt.
Good fibre intake. Baked beans, vegetables and potatoes contribute a useful amount of fibre, supporting satiety and gut health.
Plant protein from tempeh. Tempeh adds a substantial vegan protein source, with some iron and other minerals from soy-based ingredients.
Salt to watch. Vegetable stock and baked beans can push sodium up, depending on the brand and whether the beans are in salted sauce.
Method
- Heat the Pure spread in a saucepan over medium heat.
- Add the tempeh and cook for a few minutes until lightly browned.
- Pour in the Guinness and simmer for 5 minutes to reduce.
- Stir in the baked beans and cook gently until the sauce thickens and the tempeh is tender.
- Serve piping hot in bowls.
Make it even more fancy
Other Guinness Recipes
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