A delicious vegan hot pot filled with hearty root vegetables and lentils. A deeply satisfying dinner that’s perfect for a cold night.
Happy New Year! Today is the first day of 2019 and it’s also the first day of Veganuary. It’s been widely reported that this is to be the year of the vegan, with record numbers of people signing up to try a vegan lifestyle for the month of January.
I’ve just celebrated coming to the end of my first full year as a vegan and here I’ve shared some of my tips for anyone doing Veganuary. My husband has decided to try Veganuary this year too so I’ll be reporting on his progress as the month goes by.
This month I’m planning on sharing a new post every day. I have lots of new recipes heading your way as well as some recipe round up posts to help you out with some new ideas. Hopefully I’ll manage to meet my goal of posting daily – wish me luck!
And if you love eating vegan so much that you want to invest in a new cookbook check out my tried and tested vegan cookbooks here.
The first dish that I’m sharing is this vegan Lancashire hot pot.
What is a vegan hot pot?
There are several dishes that are known as a hot pot. One of these is a Chinese dish where ingredients are cooked in a pot of hot stock at the table. This dish however is based on a Lancashire hot pot. Lancashire hot pot is traditionally a meat based stew topped with sliced potatoes. It originates from the county of Lancashire, in north west England.
My vegan hot pot contains lentils for protein and plenty of root vegetables for flavour, making this a perfect seasonal dish to make in winter.
How to make vegan Lancashire hot pot
Vegan hot pot with lentils and root vegetables
A delicious vegan hot pot filled with hearty root vegetables and lentils. A deeply satisfying dinner that's perfect for a cold night.
- 1 tbsp sunflower or vegetable oil plus extra for brushing
- 1 onion chopped
- 2 stalks of celery chopped
- 1 carrot peeled and diced
- 1/2 swede peeled and chopped
- 1 medium parsnip peeled and chopped
- 2 tbsp plain flour
- 1 bay leaf
- 1 tbsp soy sauce
- 1 tsp miso paste
- 2 sprigs of thyme leaves picked off and roughly chopped or 1 tsp dried thyme
- 250 g cooked brown or green lentils
- 600-750 ml vegetable stock
- salt and pepper to taste
- 4-6 medium potatoes very thinly sliced (peeling is optional) quantity depends on dish size
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Heat 1 tbsp oil in a large pan over a medium heat. Add onion. Sauté until soft.
- Add the celery and carrot, stir, and reduce the heat to low. Cover with a lid and sweat for 5-10 minutes until starting to soften.
- Add the chopped swede and parsnip, stir, cover and sweat for a further 10 minutes.
- Stir through the flour then add the bay leaf, soy sauce, miso paste, thyme and stock. Stir well. Bring to the boil, then reduce the heat and cook for 15-20 minutes to thicken.
- Add the lentils and stir through.
Season with salt and pepper to taste
- Transfer to an oven proof dish if needed and cover with slices of potato. Brush lightly with oil
- Bake in the oven for 40 minutes until the potatoes are soft and golden brown on top.
Serve with greens or baked beans.