Vegetarian Lancashire Hotpot (1)

Ingredients

Olive oil

Butter

Half a cup of single cream

5 large baking potatoes (sliced into 2cm rounds)

5 portabella mushrooms sliced

2 large onions finely chopped

3 carrots chopped into chunks

1 red, 1 green and 1 yellow peppers sliced into 2cm strips

2 stalks of celery chopped into chunks

2 parsnips chopped into chunks

2 teaspoons of Dijon mustard

2 cloves of garlic peeled and finely chopped

1 red chilli de-seeded and chopped very finely

2 sprigs of fresh thyme

2 bay leaves

2 stock cubes

1 tablespoon flour

2 pints boiling water.

Method

Pre-heat the oven to 170 degrees. Take a large saucepan or pot. Start by par boiling the potato for about 10 mins (save the stock to use later) then rinse in cold water and set aside to cool. Next fry the onions in butter or oil. When the onions are starting to brown, add garlic, mushrooms, peppers, bay leaves, thyme and salt and pepper to taste.

After 10 minutes stir in the flour to soak up the juices. Make up 2 pints of vegetable stock with stock cubes and boiling water or the potato stock saved from earlier. Add Dijon mustard to the mix. Pour the stock mixture into the pan stirring well. Bring to the boil, then simmer for five minutes. Discard the thyme and basil leaves and allow to cool. Add the cream (optional, but good!). Take a casserole dish and layer the mixture, starting and ending with potato. Cover and cook for about 90 minutes, then cook uncovered for 30 minutes until the potatoes are brown. Enjoy.

Vegan Lancashire Hotpot (2)

Here’s a recipe for a delicious hotpot dinner with simple ingredients that you’ll likely find in your pantry or kitchen.

Ingredients

1 red onion

1 white onion

Sunflower oil

1 carrot, peeled and chopped

1 sweet potato, peeled and chopped

1 parsnip, peeled and chopped

1 Tbsp. soya butter

2 cans pulses, such as chickpeas, lentils, butter beans, kidney beans

1 can chopped tomatoes

2 bay leaves

Salt and pepper, to taste

2-3 medium-sized white potatoes, boiled and sliced

Additional soya butter

Method

In a skillet set over medium heat, fry the onions in a small amount of sunflower oil until caramelised. Add the carrot, sweet potato, parsnip and soya butter and cook for a few minutes until soft.

Add the cans of pulses and tomatoes and stir. Add the bay leaves and salt and pepper. Turn the heat to medium-low and simmer until the vegetables are almost completely cooked.

Transfer to an ovenproof baking dish. Layer the potatoes on top. Dot with soya butter and sprinkle with salt and pepper. Place under a hot grill until the potatoes are golden-brown and crispy.

Makes 4 servings

We’re sure that Betty would be delighted to think that her fans would commemorate her life by making the compassionate choice to leave animals off their plates.

If we were ment to be vegetarians, why are animal made of meat?

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