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.
- 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 beans Or other tinned beans in sauce
- 2 cloves of chopped garlic or 2 teaspoons of easy/lazy garlic
- 1 tin of sweetcorn, drained Or 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:
- Heat a little olive oil in a large frying pan over a medium-low heat.
- 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.
- Add the garlic and stir through for another minute. Optionally add some chilli flakes, chopped fresh chilli or chilli paste to taste.
- Stir through the tomato puree.
- Add in the baked beans. You could use any other tinned beans that come in a sauce.
- Add in the tin of sweetcorn, drained. You also substitute or add other tinned, fresh or frozen vegetables, e.g. peas or green beans.
- Season with salt & pepper. Add the sugar and Marmite (if using). You could also add some vegan Worcestershire sauce.
- Allow to simmer for 10 minutes.
- Meanwhile, pre-heat the oven to 180 degrees. Peel and cut up the potatoes into thin slices.
- 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.
- Bake until the potatoes are golden and crispy – around 30-40 minutes.