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 to make and rich in protein, and ideal to keep warm on cold Lancashire nights. Serve with steamed green veggies. This is so good – you may even try it if you’re from over the border in Yorkshire (?!)
Keep this recipe away from pets, due to unsafe ingredients (onion, garlic, mushrooms, soy). Read more on food safety for people & pets.
Vegan Hotpot (Lazy Cat Kitchen) combines French green lentils with mushrooms, garlic, potatoes and carrots, then makes things even more tasty with vegan Worcestershire sauce, black pepper, balsamic vinegar, smoked paprika, a stock cube and optional white wine. Also try this simple recipe for mushroom hotpot.
Before farmers beat their fists at profiling 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 eat no meat, and everyone has to eat less meat! This is a philosophy shared by (meat-eating) chef Hugh Fearnley-Whittinstall, who even wrote a vegan cookbook to encourage everyone to eat more veggies and less meat. He says that he has a lot of time for vegans, but ‘unfortunately, vegans don’t have a lot of time for me’.
If you’re a more adventurous cook, try this recipe for vegan rack of lamb (Gourmandelle) – the ‘bones’ are actually leeks! There’s a simpler recipe if you prefer. ‘Vegan butcher’ Zacchary Bird also has a recipe for vegan herb-crusted lamb chops!