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    Home » Dinner » Pies and Hotpots

    Vegan Vegetable Hotpot (Veggies in A Creamy Sauce With Crispy Potatoes)

    Published: Feb 17, 2020 · Modified: Mar 16, 2022 by Jacq · This post may contain affiliate links ·10 Comments

    Jump to Recipe Print Recipe

    This vegan vegetable 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. Prep a couple for instant autumn or winter warming, comforting and satisfying meals.

    Need a gluten-free hotpot? This recipe is gluten-free and suitable for everyone.

    Quick Origins Of British Hotpots

    Traditionally hotpots were a layered mix of sliced thin potatoes, meat and chunks of root veggies, cooked within a casserole dish 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.

    Hotpots originate from pre and post industrial Britain and were kind of like the precursor to slow cookers. 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.

    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 my easy recipe.

    However, modern hotpots and bakes come in a variety of other adaptions. Some have a mashed potato topping while others have scalloped thin sliced potato topping.

    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.

    Nowadays, hotpots can have either a gravy or white sauce base. And are often topped with grated cheese.

    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

    • Potatoes cooking in silver pan.
    • Potatoes mashed in pot with potato masher.
    Cook the potatoes.

    Drain but reserve the cooking liquid.


    Mash the potatoes.

    Set aside until needed.
    • onions and garlic sautéing in skillet with wooden spoon.
    • Veggie mix added to onions in skillet, wooden spoon.
    While the potatoes are cooking, sauté the onions and garlic in veggie stock or oil.

    Add the mixed herbs, vegetable mix and cannellini beans.

    Cook for 10 minutes.
    • Flour added to veggie mix in skillet.
    • Plant milk added to flour-veggie mix, with wooden spoon.
    Mix through the flour.

    With a fork whisk the stock cube or powder into the plant milk.


    Slowly pour the milk into the veggies and mix well.

    Bring to a simmer and cook for 10-15 minutes.
    • Veggie and sauce in baking pan.
    • Mashed potatoes topping added to veggie and sauce mix, wooden board background.
    Add the vegetables and sauce to a baking pan.

    Add the mashed potatoes.


    Use a fork to create a pattern if liked.

    Bake for 30 minutes.
    • Vegan vegetable hotpot baked golden and crispy, sitting on red tea towel on wooden board.
    Vegetable hotpot golden, crispy and bubbling.

    Vegan Vegetable Hotpot 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 Vegan Family Meal Ideas

    Slow Cooker Traditional Scottish Mince And Tatties (potatoes) Stove-Top Method Included

    Slow Cooker Black Bean Chilli (Stove-Top Method Included)

    Mexican Rice And Bean Casserole (With A Cheesy Nacho Crispy Topping)

    Slow Cooker Beef Stew And Fluffy Dumplings

    Vegan Traditional Irish Stew

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

    Tasty 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, Lunch
    Cuisine British
    Prep Time 30 mins
    Cook Time 1 hr
    Total Time 1 hr 30 mins
    Servings 6
    Calories 535
    Author Jacq

    Equipment

    • Skillet/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 ml 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 plant-based 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.
    • 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.
      Mix through the rest of the veggies, cannellini beans, and dried 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.
    • Mix the flour into the veggies.
    • Slowly pour in 750 ml (3 ½ cups) of 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.
    • 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.
    • For a lower sodium hotpot use a vegan stock that is low in salt.
    • 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

    More Vegan Pies, Hot-pots And Gratin Recipes

    • Vegan Scottish Teviotdale pie
    • Vegan British Homity Pie [cheese, potato and veggie open pie]
    • Vegan Meat and Potato Pie
    • Vegan Scottish Mince Round Pie

    Reader Interactions

    Comments

    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

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