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.
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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
Vegan Vegetable Hotpot Recipe Notes
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.
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.
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!
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.
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
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
* 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
Tasty Vegan Vegetable Hotpot
- 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
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:
- 1.2 kg potatoes Chopped into chunks, reserve the cooking liquid
- 4 tablespoons plant-based milk plus a few tablespoons of potato cooking liquid
- 2 tablespoons plant-based margarine or replace with 1 tablespoon of white miso paste or a few tablespoons of hummus
- 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.
- 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.
Need More Autumn And Winter 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)