Recently, I have really been craving my Dad’s Hot Pot, we had a lot of them when we were younger. I always loved the way that the dish was so simple but packed with flavour, makes it a great dish to veganise. I really hope you all enjoy it as much as I do.
This will easily serve 4 but if you want to make more, simply double the quantities. It is so nice paired with some simple vegetables and it really doesn’t take that long to cook. I use Vbites beef style pieces for this, which for me is the best option personally. If you want to make this alternative free, you can just add more vegetables. I recommend adding leeks and mushrooms if you are going for a pure plant based dish. I really like the vegan beef for this because it reminds me of the dish that my Dad made but it is completely fine to make it a version that is full of veggies, it will still taste delicious.
If you do want to get your hands on some Vbites meat alternatives, then they are available, through the Vbites website, in Holland and Barrett or via Ocado.
½ carton x Oatly Cream
2 tablespoons x turmeric
4 tablespoons x garlic puree
1 x large red potato, sliced thinly lengthways
1 pack x Vbites Beef Style Pieces
1 x red onion, peeled and diced
3 tablespoons x coconut oil
1 cup x vegan stock
3 tablespoons x black pepper
2 x carrots, sliced finely
1. Preheat oven to 180 degrees.
2. In a large pan add the oil and onion and on a low heat stir well.
3. Add in the carrots and garlic puree, along with a splash of the stock.
4. Allow to soften for a few minutes, before adding the cream and turmeric.
5. Stir well before adding the beef, add a splash more stock at this stage if required.
6. Remove mixture from the heat and place in a baking dish.
7. Cover with the sliced potatoes, then carefully cover the potatoes in stock.
8. Cook for 30-40 minutes in the oven until the potatoes are golden on top.
9. Serve immediately with vegetables.