Vegetable Vegan HotPot!
Today I quickly put together this Vegetable Vegan Hotpot! A vegetable stuffed hotpot and my kids absolutely loved it! I imagine most kids will love this 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 and combined them with common store cupboard ingredients. It’s a good clear-out-your-fridge budget recipe.
I generally make vegetable soup whenever I have veggies I need to use up, but we’d just finished off a huge pot of vegetable soup and so wanted something different.
This recipe used just over 2 kg of vegetables!
There is enough to feed 6-8 people depending on appetites/kid or adult potions. You could always half the recipe for a smaller hotpot.
This hotpot can be enjoyed by everyone. It doesn’t matter about your dietary preferences whenever your plant-based, vegetarian, vegan, flexitarian or omnivore.
It’s just good, economical nutritious food and that’s all that matters.
Vegetable Vegan HotPot!
Saute pan/medium-large fry-pan/large saucepan (can be the same saucepan as above)
Baking dish/casserole/pie/roasting dish or pan
1.4 kilograms of mixed vegetables, chopped into chunks. (I used 3 leeks, 1 courgette, potatoes, baby parsnips and carrots. If you use frozen vegetables then you’ll save time preparing and parboiling the veg.)
Couple handfuls of frozen or canned sweet corn or peas
1 celeriac, cut into chunks. This is for the mash-topping but you could use white or sweet potatoes, cauliflower, or turnip/swede for a mashed topping. Or even a combination to create a mixed mash topping. I used about 850 grams of celeriac.
1 tin of butter beans, or any other white bean/chickpeas would be nice to
3 1/2 tbsp plain flour or any type of flour that will thicken up the white sauce nicely. I’m sure plain wholemeal flour would be fine and I’m going to try that out next time.
600 ml of plant-based milk, I used Alpro Soya the one that is sourced from the shop shelf not the refrigerator
Half a veggie stock cube
A few tbsp of vegetable oil, optional (I didn’t use oil)
1 Tbsp of dried garlic and a tbsp of dried, onion or you could add 4 fresh, chopped garlic cloves and 1 chopped onion
1 Tbsp of dried mixed herbs
1 Tbsp of plant-based margarine, for the mash, optional
3 Tbsp of plant-based milk, for the mash
A Tbsp or 2 of nutritional yeast flakes, optional, or you could add grated vegan cheese. I generally use Violife. If you’ve never used nutritional yeast before then you can find out more info on the BBC GoodFood site.
Salt and pepper, to taste
Preheat oven to 190 Fan/200 Celsius/Gas 6/ 400 Fahrenheit
Prepare the mashed topping:
Boil your chosen mash topping veg/potatoes until soft. Drain and reserve the cooking liquid. Add 1 tbsp of margarine and 3 tbsp of milk and mash well with a potato masher. Season and set aside.
Prepare the filling:
Using the reserved cooking liquid parboil the hard/root vegetables for the hotpot filling: such as potatoes, turnip, carrots, parsnips, until soft. If your using a frozen vegetable mix they won’t need boiling.
Drain and set aside, but reserve the cooking liquid.
Using a large saute pan/frying pan/saucepan, and over a medium heat saute the softer vege your using for the filling e.g. leeks, onions, garlic, courgette, etc. If your using a frozen vegetable mix then add them to the soft vegetables to saute. Cook for about 5-7 minutes.
I saute my soft vegetables in a 1/4 cup of vegetable broth.I add half a stock cube to a 1/4 cup of reserved cooking liquid or water to create a broth. If your liquid drys up while sauteing just add a few extra tbsps of broth or water. If using mix in the dried onion, dried garlic and dried mixed herbs.
Alternatively, you can saute in a few tbsps of vegetable oil. I am reducing my families intake of oil and experimenting with vegetable broth and so far everything still tastes great!
Tip in your boiled, hard vegetables to your soft veg mix. Add the 3 and a 1/2 tbsp flour and mix well.
Pour in the 600 mls of milk, about 100mls at a time, and mix well.
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 extra milk or any cooking liquid you may have left 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.
Add the mash to the topping.
Sprinkle the nutritional yeast on top. Or sprinkle some grated cheese.
Place on the middle shelf in the oven and bake until the topping is golden brown and crispy. Could take anytime 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. I didn’t serve our hotpot with any accompaniments as it was very filling, but my daughter said some of my homemade herb bread would have been nice alongside! So I’ll remember that for next time.
My family had the leftover hot pot 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!
Vegetable Vegan HotPot!
If you enjoyed this hotpot then check out my other hotpot recipe for Lancashire hotpot