Looking for a healthy vegan recipe that the whole family will love? We’ve found just the thing – a delicious vegan mushroom hotpot. A firm favourite with former TOWIE star Lucy Mecklenburgh, who features it on her wellness app Results Wellness Lifestyle, this dish is perfect for lunch or dinner.
Foodie lovers can get a free 30-day trial to Results Wellness Lifestyle this January to access over 600+ recipes on the app!
How to make a tasty vegan mushroom hotpot
Serves 4, Preparation time 2 hours
- 40g porcini mushrooms
- 200ml vegetable stock
- 3 tbsp olive oil
- 2 small red onions, sliced
- 250g large flat mushrooms, sliced
- 250g carrots, peeled and cut into rounds
- 250g parsnips, peeled and cut into rounds
- 600g maris piper potatoes, peeled
- 3 tbsp cornflour
- 100ml red wine
- 250g pack cooked Puy lentils
- Small handful of fresh thyme, chopped, plus extra sprigs to garnish
Preheat the oven to 190°C, fan 170°C. Put the porcini mushrooms in a jug and pour over 300ml boiling water, then set aside.
Heat 2 tbsp olive oil in a large saucepan, then add the red onion, mushrooms, carrots and parsnips along with a splash of water. Cook for about 10 minutes, until the onion has started to soften.
Stir in the cornflour, then add the stock, reserved porcini liquid and red wine. Stir continuously for 3-4 mins until the mixture has thickened. Add the cooked lentils, porcini mushrooms and chopped thyme. Transfer to an oven-proof dish.
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Finely slice the potatoes into rounds. Boil for 5-6 mins until slightly softened. Drain and arrange the potatoes in rings on top of the hotpot, overlapping slightly. Brush with the remaining oil. Cover with foil and bake for 50 mins until the potatoes are just tender.
Increase the oven temperature to 220°C, fan 200°C. Remove the foil and bake for a further 30 mins until the potatoes are cooked and golden brown. Scatter with fresh thyme to garnish. Then serve and enjoy!
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