• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Traditional Plant-Based Cooking
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Subscribe
×
Home » Dinner » Pies, Hotpots, and Gratins

The Best Tasty Vegetable Hotpot

Published: Feb 17, 2020 · Modified: Oct 17, 2023 by Jacq · This post may contain affiliate links ·10 Comments

Spread the love
    56      
56
Shares
Jump to Recipe Print Recipe

This tasty vegetable homely hotpot is the perfect traditional family meal packed full of wholesome fresh veggies and beans cooked in a creamy herby sauce, finished off with a toping of fluffy, crispy, golden potatoes. Hotpots are ideal for batch cooking so why not prep a couple for an instant warming, comforting and satisfying meal.

A white bowl with a portion of vegetable hotpot, red tea towel background, and blue salt and pepper shakers.

This tasty cozy vegetable hotpot with a crispy mashed potato topping is the epitome of humble, family home-cooking. It's just the best hotpot comfort food dinner.

Origins of British Hotpots

The British hotpot, originated in the northern region of England, specifically Lancashire. Lancashire hotpot is a substantial and classic casserole from the 18th and 19th centuries. This dish became popular during the Industrial Revolution because it provided a convenient and economical dinner alternative for working-class households.

The first hotpots were kind of like the precursor to slow cookers or crock pots. Hotpots were prepared in the morning and placed in a deep clay pottery dish, and left all day to slowly bake. The hotpot would be ready to enjoy at the end of the day when the workers arrived home, or could be tended to during the day by stay-at home workers.

Traditionally hotpots were a layered mix of sliced thin potatoes, meat and chunks of vegetables, cooked within a casserole dish or pot until soft, golden and crisp. Lamb, mutton or beef are the traditional meat ingredients for hotpot. Which meat is chosen usually depends on the region.

Arguably the most famous kind of British hotpot is the Lancashire hotpot which features meat and gravy, with a thin sliced crispy potato topping. For a delicious vegan adaption of Lancashire hotpot check out our easy recipe as its another family favourite.

However, modern hotpots come in a variety of other adaptions including a mashed potato topping. Also other vegetables can be used for the mashed topping including sweet potato, swede (turnips/rutabaga), cauliflower, carrot, parsnip, or celeriac. A mixed mash of root veggies is particularly tasty.

Also, modern hotpots can have either a gravy or a creamy sauce base and are often topped with grated [shredded] cheese which browns and bubbles during baking.

A baking dish with vegetable hotpot and a scoop removed to show the inside.

This vegetable hotpot is perfect for vegetarians, vegans, plant-based diets, and everyone and anyone who loves eating lots of tasty veggies! And especially great for those who love easy, quick, budget-friendly and versatile home-cooking recipes!

The best vegan vegetable hotpot

This veggie hotpot is a sure-fire family favourite that especially goes down well with kids. It's a great dish to get lots of vegetable goodness into kids. My kids have always loved this hotpot and one particular daughter always asks for this hotpot for her birthday dinner.

Usually I just use whatever vegetables happen to be in my fridge. It's a good clear-out-your-fridge or freezer budget recipe. Large bags of frozen vegetable mixes are perfect for this recipe. For extra nutrition, texture and flavour I generally throw in a can of beans.

The beauty of this recipe is that you don't have to be exact with the vegetable measurements. Any combination of vegetables and beans will work. It couldn't be simpler to prepare this hotpot.

First the potatoes are cooked and mashed. At the same time the veggies are sautéed in vegetable stock or a little oil. Plain flour is mixed through the vegetables and plant milk poured in to create a thick sauce.

The veggies, beans and creamy sauce is then transferred to a casserole dish and topped with the mashed potatoes.

Lastly the hotpot is baked for 30-40 minutes until crispy, golden and bubbling.

Vegetable hotpot is substantial and filling enough to serve on its own. But a fresh green salad or steamed green leaves or peas are a tasty accompaniment.

For hungrier appetites offer a wedge of bread and some vegan gravy.

Traditional vegetable hotpot is the ideal dish to prepare for autumnal and winter warming, comforting and satisfying meals.

How to prepare vegetable hotpot

It couldn't be simpler to prepare this tasty vegetable hotpot. It's so easy its a good idea to batch prep two at the same time as this way cooking fuel, time and energy will be saved.

Potatoes cooking in silver pan.
Potatoes mashed in pot with potato masher.

First the potatoes are cooked and prepare mashed potatoes.

onions and garlic sautéing in skillet with wooden spoon.
Veggie mix added to onions in skillet, wooden spoon.

While the potatoes are cooking, onions and garlic is sautéed in vegetable broth or oil.

Next, mixed herbs, mixed vegetables and cannellini beans are stirred through the onions.

Flour added to veggie mix in skillet.
Plant milk added to flour-veggie mix, with wooden spoon.

Next, plain flour is stirred through the vegetables and plant milk poured in to create a thick sauce.

The sauce is brought to a simmer and cooked for 10-15 minutes.

Veggie and sauce in baking pan.
Mashed potatoes topping added to veggie and sauce mix, wooden board background.

The creamy vegetables are poured into a baking or oven dish, and the mashed potatoes are added to the top.

The hotpot bakes for around 30 minutes until the filling is bubbly and the topping is golden with crispy bits.

Vegan vegetable hotpot baked golden and crispy, sitting on red tea towel on wooden board.

Before the vegetable hotpot is baked, a tasty idea is to sprinkle grated [shredded] vegan cheese over the surface or a few tablespoons of nutritional yeast flakes.

Recipe notes

How do I store leftover vegan vegetable hotpot?


Leftover hotpot can be stored covered, within the fridge, for 3 days. I usually keep leftovers in the casserole dish and cover with a sheet of greaseproof paper.

Leftovers can be frozen for 4-6 months, well wrapped. If necessary carefully decant the hotpot into a smaller casserole dish or freezer container.

How do I reheat leftover hotpot?


Leftovers can be reheated at the cooking temperature until piping hot, about 20-30 minutes. Place a cover over the hotpot, and place on the middle shelf, so that it does not brown too much and overcook.

Remove from the fridge at least 30 minutes before reheating so that the hotpot can loose its chill and come more to room temperature.

Is vegetable hotpot good for meal prepping?


Absolutely.

Entire hotpots can be frozen either baked or up to the stage just before baking.

For individual or smaller hotpots prepare using small pie or casserole dishes.

To save time prepare two or three hotpots at a time, just use different size casserole and pie dishes if you don't have enough dishes of the same size.

Enjoy one for dinner and freeze another. You'll thank yourself in a few months!

Is veggie hotpot gluten-free?


Yes.

It is easy to prepare this vegetable hotpot as gluten-free with a few considerations.

Ensure that your vegan stock and flour is gluten-free. My vegetable hotpots are always gluten-free.

The flour that I use is the Doves Farm gluten-free plain flour and it usually makes tasty sauce.

What can I serve with veggie hotpot?


A few ideas:

* steamed or boiled peas, mix a little dried or fresh chopped mint through the peas for extra flavour

* corn-on-the-cobs, steamed or boiled frozen sweetcorn

* steamed green veggies, such as kale, collards, spring greens, cabbage

* mangetout, green beans, asparagus

* fresh green salad

* crusty vegan bread such as this vegan Irish soda bread, its traditional in Britain to serve most meals with bread and butter

* baked beans

* vegan gravy

Can I add anything extra to veggie hotpot?


A few suggestions:

* sprinkle some grated vegan cheese over the hotpot after 30 minutes of baking in the oven, and pop back in the oven for another 10-15 minutes to melt.

* add some fresh herbs to the creamy sauce such as parsley, chives, dill or thyme

* sprinkle chopped parsley over the cooked hotpot

Can I substitute any of the ingredients?


* instead of white potatoes use sweet potatoes, or a mix

* top with mashed celeriac or cauliflower, or a mix with potatoes

* prepare champ as a topping (mashed potatoes, turnip (swede/rutabaga) and white cabbage

* replace the cannellini beans with a bean of your choice such as haricots, butterbeans or chickpeas

* use dried onion and garlic instead of fresh, a few teaspoons of each

More easy vegan family dinner recipes

  • Easy vegan vegetable curry recipe
    The Best Vegan Vegetable Curry
  • stir fry soup served in blue bowl with gold rim, chop sticks to the side, and sitting on a wicker mat, featured image.
    Stir-Fry Soup (Chinese Vegetable Soup)
  • Close up pan of Polish vegan cabbage and noodles with grey ladle and grey background with a touch of red at the bottom of photo, featured image.
    Cabbage and Noodles (Vegan Polish Haluski)
  • A close up of slow cooker spicy peanut soup in bowl with brown rim, bread to side, silver spoon.
    Slow Cooker Spicy Peanut, Black Bean and Potato Soup

***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***

📖 Recipe

Vegan vegetable hotpot baked golden and crispy, sitting on red tea towel on wooden board.

The Best Vegan Vegetable Hotpot

Print Recipe
A delicious rustic hotpot stuffed full of wholesome veggies and beans cooked in a creamy sauce, and topped with fluffy, crispy and golden potato mash. So tasty!
Course Dinner
Cuisine British
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Servings 6
Calories 535
Author Jacq

Equipment

  • Skillet or sauté pan
  • Casserole dish around (9-10 inch wide / 11-12 in long) or use a pot that is suitable for both stove-top and oven to save washing up

Ingredients

For the filling:

  • 250 millilitres vegan stock for sautéing onion and garlic, or replace with one tablespoon of oil
  • 1 medium onion rough chopped
  • 4 cloves garlic thin sliced or minced
  • 1.4 kilograms mixed vegetables Chopped into chunks/florets. Or use a big bag of frozen vegetable mix.
  • 1 can cannellini beans 400 gram/ 15 oz can, drained

For the sauce:

  • 4 tablespoon plain flour gluten-free plain flour/ plain flour/ all-purpose/wholemeal plain flour
  • 750 millilitres plant milk
  • 1 vegetable stock cube or two-three teaspoons of stock powder/paste
  • 1 tablespoon dried mixed herbs or your choice of fresh chopped herbs
  • 20 grams nutritional yeast flakes

Mash topping:

  • 1.2 kilogram potatoes Chopped into chunks, reserve the cooking liquid
  • 4 tablespoon plant-based milk plus a few tablespoons of potato cooking liquid
  • 2 tablespoon vegan margarine or replace with 1 tablespoon of white miso paste or a few tablespoons of hummus
Metric - US Customary

Instructions

  • Preheat oven to 180 Fan/ 200 Celsius/ Gas 6/ 392 Fahrenheit 
  • Prepare the mash topping:
  • Boil potatoes until soft, about 10-15 minutes depending on size of chunks.
    Drain and reserve the cooking liquid.
    Add two tablespoons of margarine, four tablespoons of plant milk, salt and pepper, and give everything a good mashing.
    If the mash needs more liquid a few tablespoons of cooking liquid can be added until the mash is at your preferred texture.
    1.2 kilogram potatoes, 2 tablespoon vegan margarine, 4 tablespoon plant-based milk
  • Prepare the filling while the potatoes are cooking:
  • Sauté the onion and garlic in 250ml (1 cup) of veggie stock for about 5 minutes. Or use 1 tablespoon of oil.
    1 medium onion, 4 cloves garlic, 250 millilitres vegan stock
  • Mix through the veggies, cannellini beans, and dried herbs.
    1.4 kilograms mixed vegetables, 1 can cannellini beans, 1 tablespoon dried mixed herbs
  • Cook for another 10-15 minutes.
    Add a few tablespoons of potato water as required when the pan becomes too dry.
  • With a fork whisk the stock cube or powder into the plant milk.
    1 vegetable stock cube, 750 millilitres plant milk
  • Mix the flour into the veggies.
    4 tablespoon plain flour
  • Slowly pour in the plant-milk, mixing well.
  • Cook for about 10-15 minutes until the vegetables are starting to soften and the sauce is thickening.
  • If the sauce is too thick add a little potato liquid to loosen it up.
  • Remove from the heat and mix through the nutritional yeast flakes. Season with salt and pepper to taste. Don't worry if the sauce looks thin as it will thicken up more as it cools.
    20 grams nutritional yeast flakes
  • Assemble the hotpot:
  • Decant the veggie-sauce mix into your baking dish.
  • Spoon the prepared mash over the vegetables. Use a fork to create a ploughed field kind of pattern on top, or just leave rustic.
  • Place on the middle-top shelf of the oven, and bake for 30-40 minutes, until the potatoes are crispy and tinged golden.
  • Exact times will depend on your oven, fan ovens will be quicker.

Notes

  • Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary. Data is calculated using computerized nutrition apps.
  • Leftover hot pot can be stored covered in the fridge for 3 days.
  • Or freeze well wrapped for 4-6 months. 
  • Reheat using the baking temperature but cover the hotpot to prevent too much browning and overcooking. Place on the middle or lower shelf. Check for doneness after 20-25 minutes.
  • To prep individual portions, prepare and freeze the hotpots in small one serving pie dishes. This makes it so easy to pull out several or single portions.
  • Serve hotpots with vegan gravy and extra veggies. Or simply serve on its own or with a light green leaf salad.

Nutrition

Calories: 535kcal | Carbohydrates: 104g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 501mg | Potassium: 1855mg | Fiber: 20g | Sugar: 14g | Vitamin A: 12415IU | Vitamin C: 66mg | Calcium: 354mg | Iron: 8mg

Thank you for trying out our best vegan vegetable hotpot! We hope you enjoyed making and savoring it as much as we do.

If you tried this recipe, please let us know in the comments below how it turned out for you, or if you made any modifications.

If you share your creations on social media, don't forget to tag us (@traditionalplantbasedcooking) and use the hashtag #traditionalplantbasedcooking, so we can see your scrumptious dishes!

Lastly, if you found this recipe helpful, please share it with your friends and family, so they can enjoy it too.

Thank you, and happy cooking!

Love, Jacq x

More Vegan Pies, Hotpots, And Gratins

  • A Welsh onion cake on a serving plate with a dinner plate in background with vegan sausages and peas and corn.
    Traditional Welsh Onion Cake [Teisen Nionod]
  • A vegan chicken pie on a green trivet with flower patterned gravy jug in background with plates to side, bright colourful flower tablecloth.
    Vegan Chicken Pie
  • Vegan Scottish Teviotdale pie
  • Close up of vegan British homity pie on a wire rack, with red and white striped tea towel underneath, red and white salt and pepper shakers to side with a flower imaged saucepan with baked beans.
    Vegan British Homity Pie [cheese, potato and veggie open pie]

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Beth

    April 13, 2021 at 3:19 pm

    5 stars
    My hubby and I love this recipe! So quick and so delicious! Such a great dinner and perfect for my hubby's lunch the next day!

    Reply
    • Jacq

      April 13, 2021 at 5:28 pm

      That's great! Leftover hotpot is so delicious!

      Reply
  2. Michelle

    April 13, 2021 at 3:17 pm

    5 stars
    This dish looks so good! Can't wait to try it soon

    Reply
    • Jacq

      April 14, 2021 at 9:41 am

      Great! Let me know how you get on! Happy Cooking!

      Reply
  3. Carrie

    April 13, 2021 at 2:57 pm

    5 stars
    I am loving all of the veggies in this! Looks super easy to make too. 🙂

    Reply
    • Jacq

      April 14, 2021 at 9:42 am

      Yes! There are so many veggies and super easy to prepare! Thanks for stopping by!

      Reply
  4. Heidy

    April 13, 2021 at 1:31 pm

    5 stars
    This Vegan Vegetable Hotpot recipe looks perfect. I bet our family would love it. Heading to the store to get a few things so I can make this!

    Reply
    • Jacq

      April 14, 2021 at 9:43 am

      Wonderful! Happy cooking!

      Reply
  5. Allyssa

    April 13, 2021 at 12:31 pm

    5 stars
    Thanks a lot for this hotpot recipe, super loved it! Thank you for sharing!

    Reply
    • Jacq

      April 13, 2021 at 5:28 pm

      Your welcome! So glad you enjoyed the hotpot!

      Reply

Primary Sidebar

Photo of Jacq the admin wearing sunglasses, outside with trees in background and blue skies.

A warm hearty Scottish welcome to our family recipe blog - where traditional foods are key and cherished food memories are revived. From our stove to yours, enjoy old-fashioned favourites reinvented with a vegan twist!

Find out more →

Happy Spooky Season!

  • A wooden square plate with pile of soul cakes sitting on a crochet table mat with pewter pitcher and mug in background along with pumpkins.
    Traditional Soul cakes [medieval biscuits]
  • Black plates filled with vegan peppermint screams, pumpkins in background, Halloween napkins and plates, featured image.
    Vegan Peppermint Creams
  • Fruit slice on wooden board with Halloween decor including fake spiders, pumpkin napkins, pumpkin ornaments, owl salt shaker, and a black cat cup measurer, black net around the board.
    Scottish Fruit Slice
  • A white plate with sliced triangles of Halloween sprinkles Fairy bread, orange leave table runner and glittery pumpkin ornaments.
    Traditional Australian Fairy Bread

Trending recipes

  • served Scottish potato soup in small stoneware bowl and saucer, wholemeal bread slice to side, second bowl in background, mushroom style salt and pepper shakes, brown cooking pot in background.
    Old-Fashioned Scottish Potato Soup
  • A red serving bowl filled with Hungarian pepper soup and garnished with sour cream and parsley, more parsley to side and chunks of bread to side, red table cloth background.
    Hungarian Pepper Soup [Vegetables, Potatoes, Rice, Paprika!]
  • A biscuit tin filled with flapjack pieces, Scottish teatime small book to side, lilac teapot in background with vintage tea cup, saucer and spoon.
    Traditional Scottish Teatime Flapjacks
  • A close up of a cherry scone filled with jam and cream sitting on a spotty plate with pink mat underneath.
    Old-Fashioned Cherry Scones

Seasonal recipes

  • Two large soup mugs filled with vegan roast pumpkin, sweet potato and red lentil soup with toasted sunflower and cream garnish, cream jug to side along with small pan of sunflower seeds, pumpkins and croissants as background.
    Roast Pumpkin & Sweet Potato Soup
  • Harvest pumpkin and lentil pie featured image.
    Harvest Pumpkin and Lentil Pie
  • Slices of pumpkin fruit cake with large piece covered with cream cheese frosting and walnuts, wooden chopping board background, cat themed measuring set.
    Pumpkin Fruit Loaf Cake [vegan]
  • Plate with lasagna slice, fork and knife, second plate to side and baking dish to side, tan background.
    Vegan Butternut Squash and Lentil Lasagna

Footer

↑ back to top

About

  • Privacy Policy
  • Affiliate Disclaimer
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign up for new recipes, freebies & updates
Blog logo.

Contact

  • Contact us
  • About
  • Work with us

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 * Traditionalplantbasedcooking