Vegan Hotpot

There’s no better feeling than cosying up on colder nights with a hearty meal – and this vegan take on a traditional British hotpot recipe is the perfect winter warmer, not to mention it’s absolutely delicious! Packed with filling veggies like potatoes and carrots, flavoursome mixed herbs, as well as plant-based protein from the lentils, it’s a firm favourite for the whole family and sure to keep your tummy and tastebuds fulfilled during the winter season.  

Serves 2

Prep time: 30 minutes

Cook time: 1 hour 40 minutes

Ingredients

• 2 tbsp olive oil
• 2 shallots
• 2 garlic cloves
• 2 low sodium stock cubes, dissolved into 250ml water
• 2 large carrots
• 4 celery stalks
• 1 can green lentils, drained and rinsed
• 1 tsp thyme
• 1 tsp rosemary
• 4 sage leaves
• 175g mushrooms
• 1 tsp paprika
• 1/2 tsp black pepper
• 3 tbsp cornflour, dissolved into 4 tbsp cold water
• 2 large potatoes, Maris Pipers

Method

1. Preheat your oven to 180 degrees celsius.
2. Add 1.5 tbsp Olive oil to a cast iron pan and heat on a medium heat.
3. Dice the shallots and add to the pan to cook for 5-6 minutes.
4. Add the minced garlic, sage leaves, rosemary and thyme and cook for a further 2 minutes.
5. While the shallots are cooking peel and finely chop the carrots and celery, no bigger than 1.5cm, and add to the pan, mix well and allow to soften for 10 minutes
6. Add the lentils, chopped mushrooms, paprika, pepper and mix. Add the stock and the cornflour slurry to the mix and cook for 15 minutes, stirring occasionally.
7. Meanwhile, peel and thinly slice your potatoes into 2-3mm rounds.
8. Take the pot off the heat, and arrange the potato rounds in a circle on top, brush with the remaining olive oil and sprinkle salt and any remaining thyme leaves. Cook for 1 hr 20 minutes, increase the heat to 200 in the last 20 minutes, to allow the potato to brown slightly.
9. Remove from the oven and leave to stand for 10 minutes and serve.

Recipe credit to Amelia Sandy (@veganexplorergirl)