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!
1vegetable stock cubeor two-three teaspoons of stock powder/paste
1tablespoondried mixed herbsor your choice of fresh chopped herbs
20gramsnutritional yeast flakes
Mash topping:
1.2kilogrampotatoesChopped into chunks, reserve the cooking liquid
4tablespoonplant-based milkplus a few tablespoons of potato cooking liquid
2tablespoonvegan margarineor replace with 1 tablespoon of white miso paste or a few tablespoons of hummus
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.
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.