Vegan Lancashire Hot Pot Recipe

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Vegan Lancashire Hot Pot
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Ingredients:

Directions:

  1. For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. Add the tomato paste and cook for 5 minutes. Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Simmer for 25 minutes until the barley is soft.
  2. For the vegetables: heat the stock in a pan and bring to the boil. Add the parsnips, carrots and celery to the pan and cook until tender, then remove from the pan. Cook the potato slices until tender and remove from the pan.
  3. Preheat the broiler.
  4. Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. Toss the potatoes in the olive oil, season well with salt and pepper then layer on top of the vegetables.
  5. Put under the hot broiler until the top is browned.
  6. Serve with pickled beetroot or red cabbage.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 801.2 Kcal (3354 kJ)
Calories from fat 351.09 Kcal
% Daily Value*
Total Fat 39.01g 60%
Sodium 16391.43mg 683%
Potassium 562.04mg 12%
Total Carbs 93.3g 31%
Sugars 6.01g 24%
Dietary Fiber 5.29g 21%
Protein 2.91g 6%
Vitamin C 10.5mg 17%
Vitamin A 0.5mg 15%
Iron 0.7mg 4%
Calcium 63.7mg 6%
Amount Per 100 g
Calories 251.42 Kcal (1053 kJ)
Calories from fat 110.18 Kcal
% Daily Value*
Total Fat 12.24g 60%
Sodium 5143.72mg 683%
Potassium 176.37mg 12%
Total Carbs 29.28g 31%
Sugars 1.89g 24%
Dietary Fiber 1.66g 21%
Protein 0.91g 6%
Vitamin C 3.3mg 17%
Vitamin A 0.1mg 15%
Iron 0.2mg 4%
Calcium 20mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.5
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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