Recipe

Pure Comfort Food On The Supper Club Today. Part 1 (In Parts

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Pure comfort food on the Supper Club today. Part 1 (In parts as there’s too much to fit on one post haha)😊
 
I am a huge lover of a cottage pie or a hotpot so swapping to a more plant based life means I needed to come up with something to fit the bill. 🥔
 
So here is my Lancashire Vegan Hotpot 🥘
 
Ingredients:
 
2 tbsp oil
2 tbsp vegan butter
350g green lentils, soaked for a few hours or leave overnight
2 carrots, finely chopped
2 celery sticks, finely chopped
2 onions, chopped
4 garlic cloves, crushed
5 tbsp vegan gravy granules (@kallo )
2 sprigs of thyme, finely chopped
2 sprigs of rosemary, finely chopped
4 potatoes, sliced thinly
 
Method:
 
1️⃣Heat a pan once hot add oil, then add onions and cook on a low heat for 15 -20 minutes till caramelized. Remove from the pan and put to one side.
 
2️⃣Next add 1 tbsp butter, turn heat to medium, then add in your carrot and celery cover with a lid and cook for 5-10 minutes till soft. Add back in your caramelized onions and the crushed garlic and cook for a few minutes. Season with salt and pepper.
 
3️⃣Drain and rinse your lentils then add to the pan along with your gravy granules and 1 lt of water. Next add in your herbs, bring to a boil then simmer for 45 mins to 1hr. Whilst cooking preheat oven to Gas Mark 5/180C
 
4️⃣Transfer to an ovenproof dish and leave to cool slightly before adding your thinly sliced potato drizzle with oil and season before adding to the oven at Gas Mark 5/180C for 1hr to 1hr 15 mins
 
5️⃣Once cooked, serve with a choice of Veg and a side of Vegan Smoked Cauliflower Cheese recipe on next post 🙂

#allotmentmamassupperclub #jenandallysveganjourney
#vegantips #veganmeals