Vegetarian Lancashire Hot Pot. Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Heat the vegetable oil and fry the onion and garlic until soft.

Whether you're looking for healthy recipes and guides, family projects and meal plans, the latest gadget reviews, foodie travel inspiration or just the perfect recipe for dinner tonight, we're here to help. Lancashire hotpot (vegetarian version) A substantial artisan dish that's healthy and filling, and which will warm you up on a cold day. For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. You can cook Vegetarian Lancashire Hot Pot using 22 ingredients and 10 steps. Here is how you cook it.

Ingredients of Vegetarian Lancashire Hot Pot

You need 1/2 cup of butter.
It's 250 grams of red or green lentils.
It's 5 medium of russet or yellow potatoes, boiled and sliced.
Prepare 12 cloves of garlic, chopped.
Prepare 2 large of white onion.
Prepare 2 medium of carrots, peeled and chopped.
Prepare 6 stalks of celery.
It's 1 medium of leek.
You need 4 large of red or serrano chili peppers, with seeds.
You need 1 large tin of diced tomatoes (3 cups).
Prepare 1 tbsp of curry powder.
Prepare 1 small tin of tomato paste.
It's 250 ml of vegetable stock (1-1.5 cups).
You need 1 tsp of vegemite.
You need 1 tbsp of worcestershire sauce.
It's 2 tbsp of black pepper.
Prepare 1 tbsp of smoked paprika.
Prepare 2 large of turnips, boiled and chopped.
It's 1 tsp of salt (optional).
It's 1 cup of red or white wine.
You need 1 tbsp of tumeric.
It's 1 tbsp of garam masala.

Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Homely hotpots are accompanied by snowman-shaped toasties in this irresistible vegetarian dish from Lancashire's Lisa Allen. The individual hotpots are full of root veg and barley, then topped off with a thin layer of both potato and sweet potato slices. Pat meat dry and add a little at a time to brown.

Vegetarian Lancashire Hot Pot step by step

Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside.
Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes..
Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat.
Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated.
Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies..
Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off..
Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F..
Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock.
Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle..
If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes..

In a separate pan, heat remaining clarified butter. Lancashire hot pot is traditionally a meat based stew topped with sliced potatoes. It originates from the county of Lancashire, in north west England. My vegan hot pot contains lentils for protein and plenty of root vegetables for flavour, making this a perfect seasonal dish to make in winter. Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot.