Susan’s Vegetarian Hotpot

Posted December 21st, 2009 by sharon. Comments (5).

I’m making veggie hotpot for dinner – and my little sister often asks for my recipes, so I’m adding it on here for Susan and anyone else interested in a delicious wholesome vegetarian or vegan dinner, to warm you up on a cold winters day like today. If you eat meat and want to know how having a veggie meal once a week can help reduce global warming – click here to find out more about Meat Free Mondays.

So here you go…

Get a casserole dish (with a lid) and fill it with the following:

One or two onions – sliced, chopped, chunky or fine – however you like your onion (my children prefer onion chopped up small so they don’t even notice it but it still adds essential flavour)

I use at least three big garlic cloves – more if anyone in the family is ill as garlic is sooooo good for you, chop them up finely and stick them in the pot

One parsnip sliced

Two carrots sliced

One red pepper, sliced or chopped

One bag of quorn pieces fried, or a packet of quorn or other veggie/vegan sausages fried or oven baked first then sliced and in the pot (this part is not essential – you could just have a vegetable dish)

Tin chopped tomatoes

2-3 potatoes fairly thinly sliced

Half a tin of chick peas

Then add some stock – I use one veggie stock cube (Oxo or Knorr) in about 300mls boiling water. I add a teaspoon or two of marmite to the stock as it’s so good for you and adds to the taste.

Add herbs & spices – the ones I like in my hotpot (at the moment – as it changes from year to year) are fenugreek, thyme, basil, cinnamon, ginger, turmeric, cumin and salt & pepper. Experiment with theĀ  flavours you like and please add suggestions in the comment box at the bottom if you find some tasty flavours.

Mix it all round a bit and stick the lid on and put your casserole dish in the oven on medium for about 2 hours or high for an hour, prod with a fork to see if the veggies are cooked enough for you.

This makes enough for my family of four – usually with some left over for lunch the next day! The great thing about hotpot is you can stick anything in it really – especially left over veggies in the fridge like a leek, green beans, swede or bit of cauliflower or broccoli. Sweet potato is tasty in hot pot too.

I serve my hotpot with some crusty bread and/or couscous, bulgar wheat or Quinoa

Don’t forget to put all your veggie peelings into your compost bin or boil them up to make a lovely layers mash for your chickens like I do (thanks to Holly for this idea!)

I’ve found some other Vegetarian Hotpot recipes if you fancy getting adventurous…

Great BBC article on Simon Rimmer’s veggie restaurant including a recipe for Vegetarian Lancashire Hotpot

Vegetarian Society recipe for Spanish Vegetable Hotpot

Spicy Veggie Hotpot from Asda

5 Responses to “Susan’s Vegetarian Hotpot”

  1. Marieke Guy

    Yum! We’ve just had “everything that’s left in the fridge” soup for lunch. The kids loved it.

    Marieke

  2. Samuel Weatherby

    Thank you, very useful. I wasnt really a big fan of Spinach for many years ( lie, I hated the stuff), but after marrying a vegetarian I kind of had to get used to it, and have gradually come to absolutely love the stuff. Spinach curry is now my absolute favouritest! I even found an entire spinach recipes website which is my new favourite site now, you should take a look!

  3. sharon

    Thanks Samuel, will check that site out.

  4. jennifer

    I have been looking for a vegetalbe hot pot which uses vegie sausages for ages so really looking forward to trying this recipe out. Thanks for the inspiration.

  5. Barrett Kofler

    Greetings from Florida! I’m bored to tears at work so I decided to browse your blog on my iphone during lunch break. I love the info you provide here and can’t wait to take a look when I get home. I’m amazed at how fast your blog loaded on my cell phone .. I’m not even using WIFI, just 3G .. Anyways, amazing site!

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