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Vegetable Vegan HotPot

Today I quickly put together this super-easy Vegetable Vegan Hotpot. And my kids absolutely loved it!

This is definably a child-friendly hotpot. It’s a great way to get lots of veggie goodness into them!

I just used whatever vegetables happened to be in my fridge. It’s a good clear-out-your-fridge budget recipe.

The recipe ended up using just over 2 kg of vegetables!

There is enough Vegetable Vegan Hotpot to feed 6-8 people depending on appetites/kid or adult potions. Although, the ingredients can be halved for a smaller hotpot.

For a gluten-free Vegetable Hotpot just sub a gluten-free flour for the plain flour used for the sauce.

I have used Doves Farm Gluten-Free Plain Flour and it creates a yummy sauce.

For gluten-free, remember to check stock cubes for gluten ingredients.

The simplicity of this recipe is that you don’t have to be too precise with the measurements.

Just bung all the vegetables that you want in, make an creamy sauce for the vegetables to swim in, and top with your choice of mash.

Vegetables that are particularly yummy in a creamy hotpot include:

cauliflower
broccoli
Brussel sprouts
cabbage
kale
courgette
mushrooms
carrots
celery
parsnips
butternut squash/pumpkin
celeriac
turnip/swede
leeks

For my recipe I parboiled the hard vegetables and reserved the cooking liquid.

However, the vegetables can also be roasted till soft and then added to the hotpot directly into the sautéed onions and garlic, after they have cooked.

Boost the goodness with a tin of butterbeans or cannellini beans. Or even a tin of lentils.

Maybe add in some vegan Quorn fillets chopped up.

Season to your liking and the result is a tasty, quick dish the whole family will love.

A yummy mash topping can be prepared with celeriac, white or sweet potatoes, carrots, turnip or even cauliflower. A mashed topping mix is also tasty.

For this recipe I just used celeriac, but really each time I prepare a vegetable hotpot the topping varies depending on what I have in my refrigerator to use up.

Alternatively, a crispy potato slice topping could be added which is one of my kids favourites. My Vegan Lancashire Hotpot recipe has a slice potato topping.

Vegan Vegetable Hotpot

Jacq

A delicious hotpot stuffed full of nutritious vegetables in a creamy sauce. topped with a cheesy celeriac mash.

Print Recipe

Course Dinner, Lunch, Supper, tea

Cuisine British

Ingredients

1.4 kilograms mixed vegetables, chopped into chunks (I used 3 leeks, 1 courgette, a few parsnips, a few carrots and a few medium sized potatoes) or use a big bag of frozen vegetable mix.
1/2 cup frozen peas, optional
1/2 cup frozen sweetcorn, optional
1 celeriac, for the mash topping, chopped into chunks, mine weighed in at 850 grams after preparing. Alternatively use white potatoes, sweet potatoes, turnips, swede, cauliflower, or a mix.
1 tin butter beans, drained
3 1/2 tbsp plain flour
600 mills plant milk
1/2-1 vegetable stock cube
4 cloves garlic, chopped, or 1 tbsp of dried garlic
1 onion, chopped, or 1 tbsp of dried onion
1 tbsp dried mixed herbs, or your choice of fresh chopped herbs
1 tbsp plant-based margarine, optional, or maybe use a tbsp of hummus
2 tbsp nutritional yeast, optional, or 1/2 cup of grated vegan cheese

Instructions

Preheat oven to 190 Fan/200 Celsius/Gas 6/ 400 Fahrenheit
Prepare the mash topping:
Boil your chosen potatoes or celeriac/mix for the mash topping until soft.
Drain and reserve the cooking liquid.
Add 1 tbsp of margarine (or tbsp of hummus) and 3 tbsp of milk and mash well with a potato masher.
Season and set aside.
Prepare the filling for the Vegetable Hotpot:
Using the reserved cooking liquid parboil the vegetables for the hotpot filling until soft.
(Any softer vegetables that you are using such as mushrooms, leeks and courgettes are best left to sauté with the onions and garlic)
If your using a frozen vegetable mix they will only need a few minutes.
Drain and set aside, but reserve the cooking liquid.
Turn your cooker ring to medium heat.
Use a large sauté pan/frying pan/ or wide saucepan to sauté your onions and garlic.
Either use a tbsp of oil or half a cup of the reserved cooking liquid to sauté.
Also add any soft vegetables such as leeks and courgette.
Cook for about 5 minutes.
If your liquid dries up while sautéing just add a few extra tbsps.. of cooking liquid.
If using add in the dried onion, dried garlic and dried mixed herbs.
Tip in your boiled, hard vegetables to your soft veg and mix. Add the 3 and a 1/2 tbsp flour and mix well.
Pour in 600 mills of milk, about 100 mills at a time. Crumble in the stock cube. Give it all a good mix.
Cook for a few minutes over a low-medium heat to thicken up the sauce, stirring to avoid sticking.
If you think the sauce is too thick add a little reserved cooking liquid to loosen it up.
Bring off the heat.
Assemble the hotpot:
Decant the veggie-sauce mix into your baking dish and add the butter beans. Mix in the frozen sweet corn or peas.
Check the seasoning.
Add salt and pepper to taste.
Spoon the prepared mash over the creamy vegetables.
Sprinkle nutritional yeast on top. Or scatter some grated cheese.
Place on the middle shelf in the oven, and bake until the topping is golden-brown and crispy.
This could take anywhere between 20-45 minutes depending on your oven, and how crispy you like the topping to be.
Check after 20 minutes and see how its going.
Mine took about 30 minutes in a fan oven.
You could always place under a grill for a faster browning.
Serve.

Keyword Comfort food, Hotpot, Vegan, vegetables

Notes:

Serving Suggestions:
My family had the leftover hotpot the next day. I served it with roasted Brussel sprouts and slices of toasted beetroot bread. The bread and Brussel sprouts were ‘yellow-sticker’ reduced finds at our local supermarket. Cheap and tasty!
Kids may enjoy some baked beans for an accompaniment
A colourful, mixed fresh salad, homemade potato salad or coleslaw is an ideal side

Slices of homemade garlic bread are easily prepared and are a great way to use up leftover bread or rolls. Mix some dried garlic granules or powder into a plant-based margarine and spread onto your bread. A little onion powder added also improves the taste. Toast in a hot oven or under a grill until crisp and brown. The temperature depends on your oven. Just check your toast every few minute’s to see how its going. You’ll quickly find out the best temperature and cooking time for your garlic toast.
You could always sub oil-free homemade hummus for the plant-based margarine, It still results in a delicious garlic bread-toast.