This vegan stew (Broke Bank Vegan) uses everyday ingredients, and only takes half an hour or so to make. Very hearty and filling, potatoes, carrots and mushrooms are combined with herbs in a tomato broth. The base is an Italian-style mirepoix (onions, carrots and celery).
Read up on food safety for people & pets (many foods including garlic, onion, mushrooms and spices are unsafe near animal friends).
You can store this (cooled) stew in an airtight container in the fridge, for a few days. You can also pour into freezeable containers for up to 3 months. Thaw in the fridge overnight then reheat. You can also mix this recipe around by adding root veggies, tinned beans, leafy greens or add some wild rice or barley (or even add vegan double cream.
a recipe for vegan Lancashire hotpot!
This vegan hotpot (The Veg Space) is made with tinned lentils, mushrooms and ready-made vegan sausage (we like Moving Mountains). Packed with flavour, it’s a hearty dish that’s super-easy and rich in protein, ideal for cold Lancashire nights, served with steamed green veggies. So good – even people from Yorkshire may try it?!
Before farmers beat their fists at a vegan Lancashire hotpot recipe, know that we don’t have enough land (in a country of 60 million people) for everyone to eat free-range. So if you don’t agree with factory-farming (and you likely don’t) then some of us have got to be vegan. You can also get oat milk made in Lancashire delivered in glass bottles.
A philosophy shared by (meat-eating) chef Hugh Fearnley-Whittingstall, who wrote a vegan cookbook to encourage everyone to eat less meat. He says he has a lot of time for vegans, but ‘unfortunately, vegans don’t have a lot of time for me’.