Vegan Minted No-Lamb Hot Pot Recipe
A hot pot is a meaty stew topped with potatoes that simmers slowly in the oven to keep you warm on a cold day.
In this vegan hot pot recipe, we’ve swapped out the meat for Dopsu’s vegan lamb pieces to give this dish all the meaty flavour and texture of the original without the cruelty.
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If you enjoy batch cooking then this vegan hot pot recipe is a great one to add to your weekly meal planner. You can make it the day before you want to serve it so you can simply pop it in the oven to heat up when you want to eat it.
They also freeze well so you can make a big batch to enjoy throughout the month.
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 150 150 g medium sized Maris Piper potatoes, peeled
- 0.25 0.25 Tbsp vegetable oil
- 0.25 0.25 (280g) bag Dopsu No-Lamb pieces, thawed
- 0.25 0.25 onion, chopped
- 0.5 0.5 sticks celery, sliced
- 0.5 0.5 medium carrots, trimmed and sliced
- 0.25 0.25 Tbsp plain flour
- 87.5 87.5 ml vegetable stock
- 0.5 0.5 Tbsp dark soy sauce
- 0.5 0.5 tsp mint sauce
- salt and freshly ground black pepper
- 0.5 0.5 Tbsp extra virgin olive oil
- To serve:
- freshly cooked cabbage
- mint sauce
- Preheat the oven to 220oC/Fan 200oC/Gas Mark 7 Have ready 4 ovenproof dishes with a 250ml capacity.
- Place the whole potatoes in a pan and cover with water. Bring to the boil, cover and simmer for 8 minutes or until the potatoes are just tender on the outside, when tested with fork. Drain and leave to cool.
- Heat half the oil in a large wok or frying pan, add the No-lamb pieces and cook over a medium heat until the are golden. Transfer to a plate.
- Add the remaining oil, add the onions, celery and carrots to the pan and sauté for 4 minutes until soft. Stir in the flour, and cook for 1 minute, stirring well.
- Add the stock to the pan and bring to the boil, stirring to make a smooth sauce. Stir in the No-Lamb, soy and mint sauce, then season with pepper. Remove from the heat.
- When the potatoes are cool enough to handle, cut them into 1cm thick slices, return to the pan, then toss with the olive oil.
- Divide the hotpot between 4 ovenproof dishes. Spoon a quarter of the potatoes on top of each, then shuffle them about a bit with a fork to form a neat layer on top of each. Stand the dishes on a baking tray then bake for 30-35 minutes until the potatoes are golden. Serve with tender cooked cabbage dressed with good olive oil and plenty of black pepper.
Make these hot pots the day before you need them if you like, ready to bake. Cover and refrigerate. They can also be frozen, wrap and freeze for unto 1 month. Completely thaw before baking as before.
Looking for more ways to use Dopsu’s vegan ‘lamb’ pieces?