Search

Simon Rimmer’s vegan Lancashire hot-pot

(31 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Simon Rimmer?s vegan Lancashire hot-pot
Simon Rimmer?s vegan Lancashire hot-pot
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This vegan dish is tasty, hearty and cheap to make. For a quick and easy vegan or vegetarian meal - this is perfect.

Ingredients

Sauce
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 tbsp tomato purée
  • splash of soy sauce
  • 200ml (7fl oz) Madeira
  • 200ml (7fl oz) vegetable stock
  • 2 tbsp barley
  • 1 tbsp chopped fresh thyme
  • salt and freshly ground blackpepper

Vegetables

  • 3 parsnips
  • 3 carrots
  • 5 celery sticks
  • 200ml (7fl oz) vegetable stock
  • 4–6 baking potatoes, peeled andfinely sliced
  • 150ml (1/4 pint) olive oil

Serve with pickled beetroot or red cabbage.

Method

  1. Heat the vegetable oil and fry the onion and garlic until soft. Stir in the tomato purée and cook for a further 5 minutes. Add the soy sauce, Madeira and stock and bring to the boil, then add the barley. Reduce the heat, cover and cook for 25 minutes, or until the barley is soft.
  2. Peel and chop the parsnips, carrots and celery sticks attractively, then cook them in the stock for about
    10 minutes until just tender. Par-boil the potatoes in lightly salted boiling water.
  3. Stir the thyme into the sauce and season to taste. Layer all of the vegetables, except for the potatoes, in six individual pie dishes and spoon over the sauce.
  4. Toss the potatoes in olive oil and season well, then layer these on top of the vegetables. Place the dishes under a preheated hot grill until the potato topping looks golden and crispy.

The Seasoned Vegetarian by Simon Rimmer is published by Mitchell Beazley, £14.99 www.octopusbooks.co.uk

Your rating

Average rating

  • 4
(31 ratings)

Your comments

comments powered by Disqus

FREE Newsletter