Vegan Lentil and Vegetable Hot Pot
Course: Dinner Servings: 4-6
Prep time: 15 min Cook time: 35 min
Difficulty level: Easy
Author: Jennifer Sargison
Calling all lovers of comfort food! This has got to be one of the tastiest and healthiest dishes that I’ve ever made. This lovely hot pot recipe is 100% plant based. There’s no soy or meat substitute just good old veggies cooked and seasoned really well to produce a warming, comforting, very healthy and tasty dish.
You will need quite a lot of ingredients and it take a little time to prepare so this is best made when you have some time to space, perhaps listening to some music, getting the kids involved and giving them some chopping duties or just having some nice quite time alone to mindfully prepare a delicious meal.
Top Tip
You’ll need a very LARGE frying pan or wok to cook the filling in as there will be a lot of veggies
Ingredients
2 cloves of garlic
2 onions
2 carrots
1 yellow pepper
1 large punnet of chestnut/button mushrooms
1 tbsp mixed herbs
2 tins of lentils (large tins)
1 tin of kidney beans
1 large beef tomato
4 large potatoes (I used small potatoes in this particular dish but the bigger potatoes cover the hot pot better)
300 ml water
1 vegetable stock cube
2 tbsp tomato puree
2 tbsp soy sauce
3 tsp English mustard
1 bag of spinach
Optional vegan spread and cheese to top
Method
Pop the oven on to 200 C and prepare for lots of chopping!
Prepare the veggies
Peel and crush the garlic.
Chop the onion, carrot, pepper and mushrooms into small chunks
Slice the potato (1/2 cm thick)
Next comes the frying
Fry the onion over a low heat until soft
Add the carrot and pepper and continue to fry for another 5-10 minutes
Add the mushrooms and continue to cook until they are soft.
Add the herbs and mix them in.
Season with salt and pepper
Add the garlic and mix
Add the lentils and kidney beans (drain and rinse them before you add them)
Add the chopped tomato and give it all a good mix
Add the water, stock cube, tomato puree, soy sauce, mustard and mix together.
Add the spinach (this will wilt down so don’t worry if it looks overwhelming!)
Leave the mixture to bubble for a little while so some of the liquid can reduce and thicken.
Once the mixture is looking nice and thick transfer it into a deep dish
Ready to add the sliced potatoes
Top the filling with the sliced potatoes, making a nice pattern and overlapping each slice slightly.
Add a few knobs of vegan spread to the potatoes to enhance the flavour and colour.
Bake for about half an hour or until the potatoes are fully cooked. If you’d like to add vegan cheese add it to the top of the potatoes for the last 5 minutes of cooking. The cheese wont go gooey like regular cheese but it will create a nice flavour (cheese is optional)
This dish can also be prepared during the day and cooked when you are ready to eat in the evening. The filling can be made a day in advanced and topped with sliced or mashed potatoes when you’re ready to eat.
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x