Tasty vegan vegetable hotpot is a super-tasty hotpot that is perfect for batch cooking!
Packed full of nutritious vegetables, creamy umami sauce and topped with fluffy, crispy potatoes.
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This is definitely a family-friendly hotpot. It’s a great dish to get lots of veggie goodness into kids. My kids have loved this meal for many years.
Usually I just used whatever vegetables happen to be in my fridge. It’s a good clear-out-your-fridge budget recipe.
My favourite vegetable combination is broccoli, Brussel sprouts, carrots, celery, parsnip, onion and sweetcorn.
The simplicity of this recipe is that you don’t have to be too precise with the measurements.
Vegan vegetable hotpot is so easy to prepare.
Just bung all the vegetables that you want in, make a creamy sauce directly in the same pan, transfer your creamy vegetable mix to casserole dish and top with your choice of mash.
An optional extra is to chuck in some white beans for extra texture and nutrition or throw in some vegan ‘chicken’ pieces for a vegan chicken and vegetable hotpot.
Add some vegan grated cheese if liked and bake till golden!
Vegan Vegetable Hotpot
Serves 4-8 depending on how much vegetables and potatoes are used!
The simplicity of this recipe is that it can be adapted to portion sizes and your favourite vegetables can be used.
A yummy mash topping can be prepared with celeriac, white or sweet potatoes, carrots, turnip or even cauliflower. I particularly love a mix of white and sweet potatoes.
Vegan Vegetable hotpot is gf as I have used Doves Farm Gluten-Free Plain Flour and Marigold organic stock cubes.
However if your meal doesn’t have to be gf just use whatever you have at home. Such as plain flour. Alternatively wholemeal plain flour works well and adds more nutrition.
This recipe makes the perfect vegan pot-pie filling! Just omit the potato topping and use a vegan-friendly pasty to top! Bake until golden. Perfect for a special occasion.
- Oven-proof casserole dish
- Saucepan/ deep sided frying/sauté pan.
For the filling
- 1 medium onion chopped, or 1 tbsp of onion powder
- 4 cloves garlic chopped, or 1 tbsp of garlic powder
- 1.4 kilograms mixed vegetables About 52 oz. Chopped into chunks/florets. Or use a big bag of frozen vegetable mix. If liked add an extra cup of frozen sweetcorn or peas. The amount of vegetables does not need to be exact just use enough to feed your family.
- 250 ml water 1 cup. Or use cooking liquid reserved from boiling potatoes/carrots.
- 800 grams potatoes about 28oz. Cooked, reserve the cooking liquid for mashing. Alternatively use a mix of white and sweet potato, or cauliflower, turnip, carrot, celeriac, etc.
- 4 tbsp plant-based milk plus a few tbsp of cooking liquid. Or omit milk and just use cooking liquid.
- 1 tbsp plant-based margarine or 1-2 tsp of white miso paste or 1 tbsp of hummus if your diet excludes margarine.
- salt and pepper to taste
For the sauce
- 4 tbsp gf plain flour can use plain or wholemeal plain flour
- 750 ml plant milk Or 3 cups (250ml equalling 1 cup). I use either oat or soya milk.
- 1 vegetable stock cube I use the organic Marigold stock cubes.
- 1 tbsp dried mixed herbs or your choice of fresh chopped herbs
- 30 grams nutritional yeast about 1/2 cup.
- ½ cup grated vegan cheese I used Asda free from grated vegan Mozzarella cheese
- Preheat oven to 190 Fan/200 Celsius/Gas 6/ 400 Fahrenheit
- Prepare the mash topping:
- Boil potatoes until soft, about 10-12 minutes.Drain and reserve the cooking liquid. Add 1 tbsp of margarine and 3-4 tbsp of milk and mash well with a potato masher. If the mash needs more liquid a few tbsp of cooking liquid can be added.Season and set aside.
- Prepare the filling for the Vegetable Hotpot:
- Using the reserved potato cooking liquid parboil carrots and celery if using, until fork tender. Drain and reserve the cooking liquid.(I like to keep the carrots quite chunky which is why I parboil them just to make sure they are not hard once the hotpot finishes cooking! And sometimes celery takes a while to cook so I just bung them in for a parboil also. It does make for a tasty stock though!)
- Sauté the onion and garlic in 1 cup of cooking liquid for about 5 minutes. If using leeks add these too. And throw in the cooked carrot and celery.Mix through dried herbs.
- If your liquid dries up while sautéing just add a few extra tbsps of cooking liquid.
- Add the 4 tbsp flour and mix well.
- Pour in 750 ml of plant-milk about 100 ml at a time and mix well.Crumble in the stock cube. Mix.Tip in the rest of your vegetables.Add 250ml of cooking liquid.
- Cook for about 10 minutes until vegetables are starting to soften. A lid can be added to the pan to speed up cooking but stir frequently to avoid sticking.If your sauce is too runny keep the lid off so that the liquid can evaporate and thicken up.If the sauce is too thick add a little reserved cooking liquid to loosen it up. Once ready remove from the heat and mix through the nutritional yeast. Taste and season as desired. More nutritional yeast can be added if liked.
- Assemble the hotpot:
- Decant the veggie-sauce mix into your baking dish. You may need 2 baking dishes depending on the sizes.If using beans add now and mix through.
- Spoon the prepared mash over the vegetables. Using a fork create a 'ploughed field' sort of pattern on top or a swirl!
- Place on the middle shelf in the oven, and bake until the topping is golden-brown and crispy. This could take anywhere between 30-45 minutes depending on your oven, and how crispy you like the topping to be. After 20 minutes remove from the oven if your going to add plant-based cheese. Sprinkle over and place back in the oven.My hotpot took about 30 minutes in a fan oven to crisp up and finish cooking the vegetables.
The following nutritional analysis is for guidance only and is not a strict calculation as ingredients vary. The data includes 1/2 cup vegan mozzarella and 1 tbsp of plant-based margarine so if you omit these the calories will reduce!
- Vegan vegetable hotpot will keep fresh in the fridge for up to 3 days.
- Hotpots can be frozen for a quick convenient future dinner. This recipe is ideal for batch cooking. Prepare 2 at the same time and enjoy one now and one later.
- Looking for a potpie filling? Use this recipe but instead of the potato topping use a vegan-friendly pastry crust. Bake until golden.
- Add some vegan pieces such as vegan Quorn pieces at the same time as the main vegetables for extra texture and protein.
- Or chuck in a tin of white beans such as butter beans, cannellini or haricot beans.
- Baked beans are a tasty accompaniment.
- Serve with a simple side salad. I love rocket/arugula on the side.
- A few cherry tomatoes are also tasty on the side and the tomatoes vitamin C content helps absorb all the iron contained within the vegan hotpot!
- I have also served this hotpot with some pressure cooked whole wheat grains that I purchased from my local health/wholefood shop.
- Some vegan gravy poured over the grains and hotpot is super tasty. I use this gravy powder from Marigold and I use any leftover cooking liquid to prepare the gravy: (I source mine from a local shop and it is less expensive so be sure and look around for the best buy!)
Looking for more easy and nutritious plant-based vegan meal ideas?
Check out my traditional vegan Lancashire hotpot:
And this humble but flavourful and economical traditional vegan Scottish Stovies
What about the best vegan quick one-pot cheesy pasta recipe?