What better way to stay warm on a cold winters evening than with a traditional British hot pot, but with a twist Vegan!
British Vegan Hotpot
Recipe type: Entree
- Sauce Ingredients:
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 garlic clove, crushed
- 2 tbsp tomato purée
- splash of soy sauce
- 1 cup dry red wine vegan friendly
- 1 cup vegetable stock
- 3 tbsp barley
- salt and freshly ground black pepper
- Vegetables Ingredients:
- 2 Rutabagas
- 4 Carrots
- Drained tin of peas
- 5 Celery sticks
- 2 Cups of vegetable stock
- 4–6 Baking potatoes, peeled and finely sliced A few knobs of vegan buttery spread
- Heat the vegetable oil and fry the onion and garlic until soft. Stir in the tomato purée and cook for a further 5 minutes. Add the soy sauce, the wine and stock and bring to the boil, then add the barley. Reduce the heat, cover and cook for 25 minutes, or until the barley is soft.
- Par-boil the potatoes in lightly salted boiling water.
- In another saucepan place the chopped rutabaga chopped carrots and chopped celery in 2 cups of veggie broth. Cook until veggies are tender soft about 15 mins. Remove veggies from veggie broth.
- Mix peas and cooked vegetables into barley sauce pan. Then transfer to oven safety dish. Spoon the par boiled potatoes over the veggie mixture. Place dabs of vegan buttery spread over the potatoes. Place in the oven for 20 mins then finish under broiler until potatoes re golden brown.
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes. We changed it up by making it Vegan. We had Rutabagas, Carrots, Peas, Celery and Potatoes. It’s left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of effort to prepare