Vegan Mushroom & Ale Hotpot with Baby Hasselback Potatoes
This vegan mushroom and ale hotpot is rich, warming and topped with crispy potatoes. All this dish needs is some freshly steamed greens on the side to make it a delicious, well-balanced meal.
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When it’s cold outside, you want something hearty and filling to tuck into and this dish ticks all the right boxes. It’s also a nice way to enjoy a pie without the pastry, as the hasselback potatoes form a lovely crisp topping.
The ale in this hotpot adds a lovely rich flavour which goes perfectly with the meaty mushrooms. The vegan Worcestershire sauce adds a slightly tangy, savoury touch to add to the depth of flavour.
You can cook this vegan mushroom and ale hotpot in one large dish or in individual pie dishes. Make and assemble the hotpots in advance and simply bake when ready to serve.
Is beer vegan?
If you’re wondering why this recipe specifies using vegan ale, that’s because not all beers and ales are vegan-friendly. Whilst the base ingredients are vegan, the products used to clarify the liquid are sometimes animal-derived. These commonly include isinglass, which is produced from the dried swim bladders of fish and gelatin, which is made from the collagen in animal parts.
Why isn’t Worcestershire sauce vegan?
Yes why, we ask! Well, the traditional Worcestershire sauce recipe, invented by the founders of Lea & Perrins, contains anchovies. But don’t worry – you can still get your fix of this sweet, salty, tangy sauce to use in dishes like this one. Brands such as Biona, Bonsan and Chippa have come to our rescue with their own vegan versions.
Tip: If you’re not a fan of mushrooms, this vegan hotpot would work well with vegan mince or beef strips, seitan, tempeh, aubergine or squash.
Total Time: 55 minutes
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 0.25 0.25 tbsp olive oil, plus extra for drizzling
- 0.5 0.5 red onions, sliced
- 1 1 cloves garlic, sliced
- 1 1 large flat mushrooms, sliced
- 62.5 62.5 g chestnut mushrooms, sliced
- 0.5 0.5 large sprigs of fresh thyme
- 0.25 0.25 tbsp plain flour
- 0.25 0.25 tbsp balsamic vinegar
- 0.25 0.25 tbsp vegan Worcestershire sauce
- 60 60 ml vegan dark ale
- 60 60 ml water
- 0.25 0.25 tsp Bouillon powder
- 0.25 0.25 tsp yeast extract
- 100 100 g baby new potatoes
- sea salt and black pepper, to taste
- Preheat oven to 200°C/400°F/Gas Mark 6. Heat the oil in a large, shallow pan and add the onions and a pinch of salt. Cook for a few minutes until beginning to soften.
- Add the garlic and both types of mushrooms to the pan. Continue to fry for a further few minutes, or until the mushrooms start turning lightly golden.
- Stir the flour into the mushrooms and fry for a minute, stirring constantly.
- Add the remaining ingredients, except the potatoes, to the pan and season well. Bring to a simmer and cook, stirring occasionally, for 10 minutes until thick.
- Place the potatoes in a pan of salted water and bring to a boil. Cook for 7 minutes, drain and set aside. Using a sharp knife, cut deep slashes in the potatoes without cutting right the way through.
- When the mushroom sauce has thickened, transfer it to a shallow, ovenproof dish and arrange the potatoes on top. Drizzle with a little olive oil and sprinkle with sea salt.
- Bake for 20 minutes, or until the potatoes are lightly golden. Serve with plenty of fresh greens on the side.
Each 384g serving provides: Fat 4.3g, Saturates 0.7g, Sugars 9.5g, Salt 0.45g
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