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Root Vegetable and Green Lentil Hot Pot

Serves 6

22 VEX 0733 SHOP February Recipe Shot Root Vegetable And Green Lentil Hotpot


  • 1 large carrot (peeled and cut into 5mm dice)
  • 1 parsnip (peeled and cut into 5mm dice)
  • 1 onion (peeled and cut into 5mm dice)
  • 1 turnip (peeled and cut into 5mm dice)
  • 15g minced garlic
  • 2 sprigs thyme (picked)
  • 5 large potatoes (par-boiled and cut into 1cm slices)
  • 250g seitan (blitzed in a food processor)
  • 750ml vegan vegetable stock (made up according to pack instructions)
  • 150g cooked dark green lentils • Out of stock
  • 15ml Biona organic Worcestershire sauce • Add to basket
  • 75ml red cooking wine
  • 15ml rapeseed oil • Add to basket
  • 20g tomato puree • Add to basket
  • 140g smoky vegan cheese (chopped) • Add to basket
  • 20g arrowroot • Add to basket
  • 10g salt • Out of stock
  • 5g pepper


  1. Fry the onion and garlic using the rapeseed oil in a large saucepan until golden. Add the minced seitan and fry until browned. Add the diced root vegetables and cook until the vegetables begin to roast in the pan. Next add the tomato puree and continue to cook for a further 2-4 minutes.
  2. Deglaze with the red wine and reduce by ¾. Next add the vegetable stock and the lentils and bring to a simmer. Simmer until the vegetables are just cooked and strain through a sieve or colander and place in a large oven safe dish.
  3. Return the liquid to the pan and reduce by 2/3. Thicken with arrowroot if necessary. Stir through the Worcester sauce and add salt and pepper to taste.
  4. Deep fry the sliced potatoes until golden brown and arrange on top of the hot pot. Sprinkle with chopped vegan cheese and bake in a preheated oven at 180°C until the cheese begins to melt.

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