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    Home » Vegan Recipes » Vegan Main Courses » Vegan Hotpot

    Vegan Hotpot

    Published: Sep 12, 2021 · Modified: Sep 20, 2021 by Kate Ford · This post may contain affiliate links.

    Vegan Hotpot
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    This easy vegan hotpot is a plant-based version of the traditional British classic, with a hearty base of vegan sausage, lentil and mushrooms.

    🍴Why you will love this recipe!

    A hearty and comforting dinner, this hotpot is perfect to serve to family and friends. Time-saving ingredients like tinned lentils and fresh or frozen sausages make this an easy throw-together supper.

    Packed with flavour and 'meaty' chunks of sausage, no-one will guess it is vegan! The sliced potato topping looks impressive but is actually very easy to do - you can't go wrong!

    Serve with steamed green vegetables for a filling and healthy meal.

    Jump to:
    • 🍮Why you will love this recipe!
    • 📝 What you need
    • đŸ‘©đŸœâ€đŸł How to make your vegan hotpot
    • đŸ”Ș Top Tips and FAQs
    • đŸœ If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews

    📝 What you need

    Ingredients for hotpot

    Vegan sausages Use your favourite brand, I like Richmond Meat Free, Naked Glory, and Sainsbury's Shroomdogs.

    Potatoes Go for a floury variety - I used Maris Piper but King Edward or Desiree will also work well - I like this handy guide to potato varieties to choose the perfect spud! Aim for smaller potatoes, to get a neat and tidy pattern on the top of your vegan hotpot.

    Tinned lentils This saves lots of time rather than using dried lentils. Any variety of green or brown lentils will work well here.

    👩🏽‍🍳 How to make your vegan hotpot

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page.

    Slice and par-boil potatoes

    Clean and thinly slice the potatoes (no need to peel), and par-boil for 4-5 minutes.

    brown sausages and cook onion and carrot

    Meanwhile, brown the sausages then cut into chunks. Fry with onion and carrot then add mushrooms and lentils.

    Assemble hotpot and cover with sliced potato

    Add flour and remaining ingredients and cook until thick and glossy. Arrange the cooled potato slices over the top, brush with oil and bake for 45 minutes.

    🔪 Top Tips and FAQs

    Don't over-boil the potatoes They should be under-cooked when you drain them, as they will continue cooking in the oven. If you cook them for too long they will crumble when you try to arrange them on top of the hotpot, (though will still taste good, don't worry!).

    Make sure the filling isn't too dry It will thicken even more as it cooks in the oven, so if in doubt, add a little more water to make plenty of sauce before pouring it into the dish, (see photos above for reference).

    If the potatoes are browning too quickly but not yet cooked through just cover the dish with foil for the remaining cooking time.

    Vegan Lancashire Hotpot
    Can I freeze my vegan hotpot?

    Yes! This freezes really well. I recommend freezing before cooking in the oven - make up the filling and par-boil and arrange the potatoes on top, brush with oil then freeze immediately. You can then fully defrost and bake the hotpot when you need it.

    Do I have to use vegan sausages?

    No - this is a very versatile recipe so use whatever you prefer. How about tinned borlotti beans, vegan quorn chicken chunks, or even an extra tin of lentils instead?

    Can I use dried instead of tinned lentils?

    Yes, but they will need to be pre-cooked. Use puy, green or brown lentils - not red, as they will turn too mushy. Rinse then boil the dried lentils for 18-20 minutes until just tender. Drain, and add to the hotpot filling as per the recipe.

    Is the hotpot gluten-free?

    No, but you can easily make it gluten-free by swapping the plain flour for cornflour. Also check your vegan sausages to make sure they are also gluten-free.

    What should I serve with my hotpot?

    I like to serve this with green beans and Tenderstem broccoli, but you could also try sautéed kale, stir-fried savoy cabbage, carrot and swede mash or even cauliflower mash.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Quorn Pie
      Quorn Pie with a red wine sauce
    • Vegan Stew
      Vegan Stew with ale & pearl barley
    • Vegan Toad in the Hole
      Vegan Toad in the Hole
    • Vegan Puff Pastry Pie
      Vegan Puff Pastry Pie with Tenderstem and creamy lentils

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    📖 Recipe

    Vegan Hotpot Recipe

    Vegan Hotpot with sausage & lentils

    Kate Ford | The Veg Space
    This easy vegan hotpot is a plant-based version of the traditional British classic, with a hearty base of vegan sausage, lentil and mushrooms.
    4.97 from 26 votes
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    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Main
    Cuisine British
    Servings 4 servings
    Calories 397 kcal

    Ingredients
     
     

    • 600 g potatoes (fairly small - a floury variety like maris piper is ideal)
    • 2 tablespoon rapeseed or sunflower oil
    • 4 vegan sausages
    • 1 onion
    • 2 carrots
    • 100 g mushrooms
    • 2 cloves garlic
    • 3 sprigs fresh thyme
    • 400 g tin lentils green or brown
    • 1 tablespoon plain flour
    • 350 ml vegetable stock
    • 1 tablespoon soy sauce
    • 2 tablespoon tomato purée

    Instructions
     

    • Bring a large saucepan of water to the boil. Clean the potatoes (no need to peel) and slice them thinly. Put them into the water to par-boil for 4-5 minutes, then drain and set aside.
    • Meanwhile, in a large frying pan or casserole, heat the oil and fry the sausages until they are browned. Remove from the pan, slice into bite-sized chunks and return to the pan.
    • Peel and slice the onion and add to the pan. Peel and trim the carrots and slice, then add to the pan. Cook for 3-4 minutes.
    • Clean the mushrooms, cut them in half and add to the pan along with the crushed garlic cloves and the leaves stripped from the sprigs of thyme. Cook over a medium heat until the mushrooms have released their juices and the pan is fairly dry.
    • Preheat your oven to 190°C (fan) / 375°F / Gas Mark 5. 
    • Drain and rinse the lentils and add to the pan, then stir through the plain flour and cook for a minute or two, ensuring there are no lumps of flour.
    • Add the vegetable stock, soy sauce and tomato purée and season well with salt and black pepper. Bring to the boil then reduce to a simmer and cook for 8-10 minutes until the sauce has thickened and looks rich and glossy. If the sauce becomes too thick, just stir through a little more water.
    • Tip the filling into an ovenproof dish, then arrange the potato slices on top. Start by using up any broken slices first so they will be hidden, then starting from the middle overlap each potato slice just slightly until they completely cover the dish. You should have enough for two layers - the first one doesn't need to be neat, just the top layer!
    • Brush the potato slices with a little oil and sprinkle with salt and black pepper. Bake for 45 minutes or until the potatoes are crispy, golden and cooked through.

    Video

    Notes

    Don't over-boil the potatoes They should be under-cooked when you drain them, as they will continue cooking in the oven. If you cook them for too long they will crumble when you try to arrange them on top of the hotpot, (though will still taste good, don't worry!).
    Make sure the filling isn't too dry It will thicken even more as it cooks in the oven, so if in doubt, add a little more water to make plenty of sauce before pouring it into the dish, (see photos above for reference).
    If the potatoes are browning too quickly but not yet cooked through just cover the dish with foil for the remaining cooking time.

    Nutrition

    Serving: 1portionCalories: 397kcalCarbohydrates: 62gProtein: 22gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 1134mgPotassium: 1322mgFiber: 14gSugar: 10gVitamin A: 5453IUVitamin C: 39mgCalcium: 64mgIron: 7mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
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    « Vegan Clotted Cream
    Marrow Soup »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Charlotte says

      March 11, 2024 at 9:39 pm

      I love this, I make it all the time. I make it in individual portions for the freezer. I mince the mushrooms because I’m not a huge mushroom fan and it turns out fab. I share this recipe with other people more than any other. Probably one of my most favourite things to eat!

      Reply
      • Kate Ford says

        March 14, 2024 at 7:54 am

        That's so lovely to hear, thanks Charlotte!

        Reply
    2. Janine Davies says

      January 25, 2024 at 4:30 pm

      Wow, this was delicious! I used vegan ‘meatballs’ and it was so good. My non vegan friend said it’s the best hotpot he’s ever had. Looking forward to making it again soon. Thank you Kate

      Reply
      • Kate Ford says

        January 26, 2024 at 1:35 pm

        Lovely to hear, thanks Janine!

        Reply
    3. Michelle Walls says

      October 08, 2023 at 3:27 pm

      The whole family absolutely loved this hotpot.
      The recipes are so easy to follow.
      I’m doing your toad in the hole meal tonight and I’ve just ordered your Vegan in 15 book
      Thanks Kate , keep the recipes coming.

      Reply
    4. Julie Brown says

      April 21, 2023 at 3:04 pm

      This recipe looks delicious though only reason why I've not given 5stars is because I haven't baked it yet. I have prepared it for dinner tomorrow but not sure whether to out in oven now and then heat up tomorrow or cover with foil until tomorrow then bake it. Any tips please?
      Thank you

      Reply
      • Dave says

        October 02, 2023 at 11:45 pm

        You’ve given a rating for something you haven’t done. Never thought I’d have to explain this but this isn’t how reviews work Julie.

        Reply
    5. PBatterham says

      November 28, 2022 at 7:57 pm

      Simple, delirious. Try it.

      Reply
    6. Vanessa says

      April 28, 2022 at 11:16 pm

      Making this tomorrow! Looks fab. Anyone tried it in a slow cooker/crockpot?

      Reply
      • Ange says

        January 16, 2023 at 8:37 pm

        Really tasty and easy to make. Have made it 4 times now and it's a firm family favourite!

        Reply
        • Kate Ford says

          January 25, 2023 at 8:43 pm

          Great to hear that - thanks Ange!

          Reply
    7. Ali Atkinson says

      February 13, 2022 at 6:48 pm

      The flavour of this was awesome! I’ll certainly be making this again but mine did come out a little watery and I was wondering if anyone had any suggestions please? I did make this ahead and then freeze it and then thawed it completely before cooking for 45 mins. The potatoes were cooked lovely, as were the veg and lentils but the sausage was a little soggy. Do I need a drier sauce if freezing it perhaps? The potatoes were Maris pipers. Try King Edwards perhaps? Many thanks.

      Reply
    8. Lesley says

      January 30, 2022 at 9:47 am

      Thank you for this recipe, tried it for the first time yesterday and it was absolutely delicious and full of flavour. We usually cook from the 20 minute meals but this is well worth the extra time. We'll be forwarding on to our children to share with their housemates.

      Reply
      • Kate Ford says

        January 30, 2022 at 6:10 pm

        That's great to hear, thanks Lesley!

        Reply
    9. Cathy says

      December 02, 2021 at 6:08 pm

      Love this hotpot! First time I forgot the lentils, second time i ate half the sausages before putting them in! But a firm favourite now, easy to make, and add your own veggies as required. So filling - just what’s needed on a cold winter evening! Thanks Kate!

      Reply
      • Kate Ford says

        December 03, 2021 at 9:57 am

        That's great to hear - thanks Cathy!

        Reply
    10. Aluce says

      November 14, 2021 at 3:28 pm

      Absolutely delicious! Hearty, comforting and perfect for autumn and. I thoroughly enjoyed making it and enjoyed eating it even more!

      Reply
      • Kate Ford says

        November 14, 2021 at 3:55 pm

        That's so great to hear, thanks! X

        Reply
      • Sandra says

        August 13, 2022 at 12:58 pm

        This was great. Personally I added more soy sauce and some Tabasco for a kick. Again, just a personal touch I chopped onion and carrots finely instead of slicing.

        Reply
        • Kate Ford says

          August 16, 2022 at 6:59 pm

          That's great, nice idea re the soy and tabasco!

          Reply
    11. Ceri says

      September 28, 2021 at 8:35 am

      Great recipe my vegan son loved 👏

      Reply
      • Kate Ford says

        September 28, 2021 at 8:42 am

        That's great to hear, thanks Ceri! X

        Reply
    12. Kristen Wood says

      September 12, 2021 at 7:31 pm

      This was so tasty and filling! Thank you for sharing it!!

      Reply
    13. Biana says

      September 12, 2021 at 7:25 pm

      This hot pot looks delicious! I like how everything cooks together in the oven, and you can use that time to make a green salad to serve on the side.

      Reply
    14. Beth says

      September 12, 2021 at 6:56 pm

      Oh my goodness! My family is going to just love this recipe! Sounds incredibly delicious and full of so much flavor! Can’t wait to give this a try!

      Reply
    15. Andrea says

      September 12, 2021 at 6:53 pm

      Wow, I've never had anything like this. I love all the veggies and how the potatoes are cooked on top. It looks incredible.

      Reply
    16. Cathleen says

      September 12, 2021 at 4:52 pm

      Wow, if you didn't tell me that this was vegan I never would have believed it. I am definitely making this later this week, thanks so much for the recipe 🙂

      Reply
    4.97 from 26 votes (9 ratings without comment)

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