Menu
Menu
Many of you, after reading the title of this recipe, didn’t quite understand what this Lancashire hotpot is about. I myself have crossed with this dish recently, but as soon as I lay my eyes on it I was sure that I needed to create a 100% plant based alternative to it!
Lancashire hotpot is a traditional oven dish from England, more precisely from the North West of the country. A classic favorite in famous pubs during the winter season.
This dish is a stew traditionally made with lamb or mutton meat, root vegetables (such as beetroot, carrots, etc.) and thinly sliced potatoes, placed on top of the stew, which then goes in the oven until golden.
It appears during the Industrial Revolution, when Lancashire, in the north of England, became a textile powerhouse. Industry grew, enriching the already rich ones, but cotton mill laborers increasingly lived on the edge of poverty. The hotpot then became a reference dish for being a simple dish, made of accessible ingredients and that brought comfort, warmth and coziness. The richest used lamb meat, while the poorest used mutton, a meat older than lamb and therefore cheaper.
Lancashire hotpot is a dish full of strong flavors, earthy aromas, textures that range from tender and juicy to crispy.
I’m a fan of dishes that are rich in flavor, of oven dishes, of dishes that hug and comfort, so I had no doubt that I would have to create a vegan version of this recipe. Who can resist that golden crust of sliced potatoes?
EASY | NUTRITIVE | JUICY | IRRESISTIBLE | FOR THE WHOLE FAMILY | OF COMFORT | WARM | GLUTEN FREE
Traditionally this recipe is not the fastest, and the vegan version that I brought to share with you, despite being much faster, is not a recipe to make when you don’t have time. This is because the flavors need to refine well, they need to get involved with each other, and for that, it takes some time.
But on the other hand, the recipe is quite easy which speeds up the whole process.
The protein I used to replace the lamb meat was the Dragon SuperFoods Plant Protein Minced. I love this product! Unlike textured soy protein, this one made from peas and fava beans absorbs seasonings much better, has a much more tender texture and I find it much more versatile. It doesn’t taste like peas or fava beans, it tastes like the spices you put on it, believe me! I’m a real fan!
In addition to the protein, I also added the onion, which is traditionally also part of the dish, carrot (because it is a root vegetable) and some peas to give that extra color and protein!
I finished with thin slices of potato, put it in the oven until golden and voilá! An absolutely irresistible dish, full of flavor and warm to hug us on those days when we really need it!
Shall we know the ingredients list?
2 onions
2 large garlic cloves
2 bay leaves
Olive oil
1 carrot
1 tsp of thyme
3 tbsp of soy sauce
5 tsp of smoked paprika
Salt and black pepper to taste
170gr of Dragon SuperFoods Plant Protein Minced
1 cup of frozen peas
1/3 cup of red wine
2 cups of vegetable broth
1 cup of water
1 tbsp of corn starch
2 tbsp water
9 little potatoes to bake
2 onions
2 large garlic cloves
2 bay leaves
Olive oil
1 carrot
1 tsp of thyme
3 tbsp of soy sauce
5 tsp of smoked paprika
Salt and black pepper to taste
170gr of Dragon SuperFoods Plant Protein Minced
1 cup of frozen peas
1/3 cup of red wine
2 cups of vegetable broth
1 cup of water
1 tbsp of corn starch
2 tbsp water
9 little potatoes to bake
1- Start by cutting the onion into thin half moons, finely chop the garlic, cut the carrot into small cubes and cut the potatoes into thin slices (about 3 to 4 mm).
2- In a bowl, place the minced protein to soak in boiled water. Leave to soak until time to use.
3- In a pan, add a generous drizzle of olive oil, the onion, garlic and bay leaves and cook over medium heat until the onion is tender and translucent.
4- Add the carrot and all the seasonings (thyme, soy sauce, paprika, salt and black pepper) and cook for another 5 minutes, stirring occasionally.
5- Drain the minced protein, and discard all the water. Add the protein to the pan, stir to combine well with all the other ingredients and add the red wine. Let it cook for about 5 minutes until the alcohol evaporates, stirring occasionally.
6- Add the vegetable broth and water and let it cook for about 20 minutes. In the meantime, adjust seasonings.
7- Preheat the oven to 200ºC.
8- After the 20 minutes, add the corn starch diluted in 2 tablespoons of water to the stew, always stirring to incorporate. Cook for another 5 minutes.
9- Place the stew on a small ceramic oven dish and cover with the potato slices carefully arranged one on top of the other until covering the entire area of the oven dish.
10- Drizzle or brush with a generous thread of olive oil, and finish with thyme and salt.
11- Bake in the oven for about 30 minutes, or until the potatoes are golden brown.
12- Serve plain or with white rice and vegetables.
1- Start by cutting the onion into thin half moons, finely chop the garlic, cut the carrot into small cubes and cut the potatoes into thin slices (about 3 to 4 mm).
2- In a bowl, place the minced protein to soak in boiled water. Leave to soak until time to use.
3- In a pan, add a generous drizzle of olive oil, the onion, garlic and bay leaves and cook over medium heat until the onion is tender and translucent.
4- Add the carrot and all the seasonings (thyme, soy sauce, paprika, salt and black pepper) and cook for another 5 minutes, stirring occasionally.
5- Drain the minced protein, and discard all the water. Add the protein to the pan, stir to combine well with all the other ingredients and add the red wine. Let it cook for about 5 minutes until the alcohol evaporates, stirring occasionally.
6- Add the vegetable broth and water and let it cook for about 20 minutes. In the meantime, adjust seasonings.
7- Preheat the oven to 200ºC.
8- After the 20 minutes, add the corn starch diluted in 2 tablespoons of water to the stew, always stirring to incorporate. Cook for another 5 minutes.
9- Place the stew on a small ceramic oven dish and cover with the potato slices carefully arranged one on top of the other until covering the entire area of the oven dish.
10- Drizzle or brush with a generous thread of olive oil, and finish with thyme and salt.
11- Bake in the oven for about 30 minutes, or until the potatoes are golden brown.
12- Serve plain or with white rice and vegetables.
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Plant Protein Minced at Pronatural’s online store with 10% off when using code TAVG.
* To make this recipe suitable for the soy intolerant, omit the soy sauce.
*This recipe was supported by Pronatural.com.pt
*You can find Dragon SuperFoods Plant Protein Minced at Pronatural’s online store with 10% off when using code TAVG.
* To make this recipe suitable for the soy intolerant, omit the soy sauce.
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!
Tag @things_about_a_vegan_girl on instagram and hashtag it #thingsaboutavegangirl so we can see all the masterpiece you made!!!