A delicious vegan hot pot filled with hearty root vegetables and lentils. A deeply satisfying dinner that's perfect for a cold night.
On a chilly winter's day there's something deeply satisfying about a hearty, filling dinner. This vegan Lancashire hot pot is one such dinner.
Packed full of nutritious and filling lentils and hearty root veg, with a potato topping, this is the perfect vegan comfort food.
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 alternative contains lentils instead of meat for protein and plenty of root vegetables for flavour, making this a perfect seasonal dish to make in winter.
Vegan hot pot ingredients
For full ingredients list, quantities and instructions see recipe card at the end of this post.
You will need the following ingredients:
- Sunflower oil
- Plain flour
- Bay leaf
- Soy sauce
- Miso paste
- Brown or green lentils
- Vegetable stock
- Salt and pepper
Can you make this hotpot in advance?
Prepare the filling up to two days before, then cool and store in the fridge.
Alternatively the filling can be frozen for up to three months.
The potato topping is best made fresh and added just before you cook your hot pot.
Pin vegan hot pot with lentils and root vegetables for later
How to make vegan Lancashire hot pot
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Vegan hot pot with lentils and root vegetables
For the hot pot filling
- 1 tablespoon sunflower or vegetable oil plus extra for brushing
- 1 onion chopped
- 2 celery stalks chopped
- 1 carrot peeled and diced
- ½ swede peeled and chopped
- 1 medium parsnip peeled and chopped
- 2 tablespoons plain flour
- 1 bay leaf
- 1 tablespoon soy sauce
- 1 teaspoon miso paste
- 2 thyme sprigs leaves picked off and roughly chopped or 1 tsp dried thyme
- 250 g brown or green lentils cooked
- 600-750 ml vegetable stock
- salt and pepper to taste
For the potato topping
- 4-6 medium potatoes very thinly sliced (peeling is optional) quantity depends on dish size
- 1 tablespoon olive oil
- Preheat the oven to 180°C (fan)/200°C/gas mark 6.
- Heat 1 tablespoon of sunflower or vegetable oil in a large pan over a medium heat. Add your chopped onion. Sauté until soft.
- Add 2 stalks of chopped celery and a chopped 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 two tablespoons of flour then add a bay leaf, a tablespoon of soy sauce, a teaspoon of miso paste, chopped leaves from two sprigs of thyme and 600ml of hot vegetable stock. Stir well.
- Bring to the boil, then reduce the heat and cook for 15-20 minutes to thicken. Add the remaining vegetable stock if the sauce become too thick.
- Add the cooked 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 olive oil.
- Bake in the oven for 40 minutes until the potatoes are soft and golden brown on top.
- Serve with greens or baked beans.
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