Vegetarian Lancashire Hot Pot. Nothing beats a hearty Lancashire Hotpot on a cold day, and this meat free Mancunian version really hits the spot! Add the chopped swede/turnip, parsnips, carrots and garlic and fry. Heat a large saucepan over a medium heat.
The individual hotpots are full of root veg and barley, then topped off with a thin layer of both potato and sweet potato slices. Heat the vegetable oil and fry the onion and garlic until soft. Add the soy sauce, Madeira and stock and bring to the boil, then. You can have Vegetarian Lancashire Hot Pot using 22 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Vegetarian Lancashire Hot Pot
- Prepare 1/2 cup of butter.
- Prepare 250 grams of red or green lentils.
- You need 5 medium of russet or yellow potatoes, boiled and sliced.
- It’s 12 cloves of garlic, chopped.
- You need 2 large of white onion.
- You need 2 medium of carrots, peeled and chopped.
- It’s 6 stalks of celery.
- It’s 1 medium of leek.
- You need 4 large of red or serrano chili peppers, with seeds.
- It’s 1 large tin of diced tomatoes (3 cups).
- It’s 1 tbsp of curry powder.
- It’s 1 small tin of tomato paste.
- It’s 250 ml of vegetable stock (1-1.5 cups).
- You need 1 tsp of vegemite.
- You need 1 tbsp of worcestershire sauce.
- Prepare 2 tbsp of black pepper.
- You need 1 tbsp of smoked paprika.
- You need 2 large of turnips, boiled and chopped.
- You need 1 tsp of salt (optional).
- You need 1 cup of red or white wine.
- You need 1 tbsp of tumeric.
- It’s 1 tbsp of garam masala.
Vegan or vegetarian Lancashire Hotpot is a major favourite with my kids. When one of my daughters was younger this was a birthday dinner request for many years! Hotpot is delicious served with tomato ketchup or brown sauce. This dish is a complete meal and filling, so sides are not generally needed but it could be served with an additional.
Vegetarian Lancashire Hot Pot instructions
- Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside.
- Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes..
- Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat.
- Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated.
- Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies..
- Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off..
- Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F..
- Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock.
- Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle..
- If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes..
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. Great recipe for Vegetarian Lancashire Hot Pot. We love traditional (lamb) lancashire hot pot so I developed this recipe to adapt some of those flavours.