Simple Vegan Vegetable Hotpot Recipe

vegan vegetable hotpot recipe - 1

This cheap vegan hotpot recipe is packed full of vegetables and super easy to make.

While this recipe deviates quite a lot from the traditional Lancashire hotpot, it is cheap and super simple to cook up.

The numbers below will take around an hour and feed 4-5 people.


To make 4 servings

  • 2 large potatoes, peeled and sliced
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and finely diced
  • 2 celery sticks, finely diced
  • 1 red pepper, deseeded and chopped
  • 2 tins baked beansOr other tinned beans in sauce
  • 2 cloves of chopped garlic or 2 teaspoons of easy/lazy garlic
  • 1 tin of sweetcorn, drainedOr peas or green beans
  • Olive oil (for frying)
  • 1 tablespoon tomato purée
  • Pinch of brown sugar (optional)
  • 1 teaspoon Marmite (optional)
  • Pinch of chilli flakes or chopped fresh chilli (optional)
  • Salt, pepper, paprika (to taste)

How to make a simple Vegan Vegetable Hotpot:

  1. Heat a little olive oil in a large frying pan over a medium-low heat.
  2. Add the chopped onions, carrot, celery and pepper. Fry until beginning to soften (around 5-10 minutes). You could also add in or substitute for chopped mushrooms.
  3. Add the garlic and stir through for another minute. Optionally add some chilli flakes, chopped fresh chilli or chilli paste to taste.
  4. Stir through the tomato puree.
  5. Add in the baked beans. You could use any other tinned beans that come in a sauce.
  6. Add in the tin of sweetcorn, drained. You also substitute or add other tinned, fresh or frozen vegetables, e.g. peas or green beans.
  7. Season with salt & pepper. Add the sugar and Marmite (if using). You could also add some vegan Worcestershire sauce.
  8. Allow to simmer for 10 minutes.
  9. Meanwhile, pre-heat the oven to 180 degrees. Peel and cut up the potatoes into thin slices.
  10. Spoon the vegetable & bean mixture into a large casserole dish and top with the sliced potatoes. Brush or spray with a little oil and sprinkle with salt, pepper and paprika.
  11. Bake until the potatoes are golden and crispy – around 30-40 minutes.