Kidney Less Lancashire Hot Pot
Experience the comforting flavors of a classic British favorite with a modern twist in this Kidney Less Lancashire Hot Pot. This hearty vegan dish swaps traditional meat and kidneys for savory plant-based crumbles, layered with a medley of vegetables like carrots, parsnips, and celery. A rich gravy, infused with fresh thyme, rosemary, and a splash of Worcestershire sauce, ties everything together, while thinly sliced, golden-baked potatoes form a deliciously crisp topping. Perfect for cozy dinners or family meals, this plant-based hot pot is both satisfying and wholesome. Serve it with crusty bread or a fresh green salad for an irresistible, belly-warming meal. Ready in just under 2 hours, it’s a must-try for those seeking vegan comfort food with a touch of tradition!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 medium onions (thinly sliced)
- 3 medium carrots (peeled and sliced into rounds)
- 2 medium parsnips (peeled and sliced into rounds)
- 3 celery stalks (thinly sliced)
- 2 garlic cloves (minced)
- 300 grams plant-based crumbles or minced meat alternative
- 600 milliliters vegetable stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce (vegan, if needed)
- 1 tablespoon soy sauce
- 1 teaspoon fresh thyme (chopped)
- 1 teaspoon fresh rosemary (chopped)
- 4 medium potatoes (peeled and thinly sliced)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons vegan butter (melted)
Instructions
Preheat your oven to 170°C (340°F).
Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat.
Add the sliced onions and cook for 5-7 minutes until softened and slightly golden.
Stir in the carrots, parsnips, and celery. Cook for another 5 minutes, stirring frequently.
Add the minced garlic and cook for an additional minute, ensuring it does not burn.
Mix in the plant-based crumbles, cooking for 3-5 minutes until lightly browned.
Stir in the vegetable stock, tomato paste, Worcestershire sauce, soy sauce, thyme, and rosemary. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
Season with salt and black pepper to taste.
Layer the sliced potatoes over the vegetable mixture in overlapping rows, covering the surface entirely.
Brush the potato layer generously with melted vegan butter and sprinkle lightly with salt and pepper.
Cover the dish tightly with a lid or aluminum foil and transfer to the oven. Bake for 1 hour.
Remove the lid or foil, and increase the oven temperature to 200°C (400°F). Bake for an additional 20-30 minutes until the potato slices are golden and crispy on top.
Remove from the oven and let rest for 5 minutes before serving.
Serve hot with a side of crusty bread or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.6 g | 26% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 14.7 g | 53% | |
| Total Sugars | 13.5 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 145 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
