Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Vegan mushroom hotpot recipe

68 ratings

Swap out nut roast and serve up this vegan mushroom hotpot for an alternative Christmas main. Totally vegan and gluten-free, the intense veggie filling combines mushrooms, swede and lentils in a rich porcini gravy, topped with crispy golden potatoes for a striking vegan Christmas dinner highlight. See method

Serves 4
Takes 2 hrs 5 mins
462 calories / serving
Vegan
Vegetarian
Gluten-free
Dairy-free

Ingredients

40g dried porcini mushrooms
200ml vegetable stock, made from one stock cube
4 tbsp olive oil
200g shallots, peeled and quartered
160g pack Portobello mushrooms, sliced
200g Chantenay carrots, halved lengthways
350g swede, peeled and cut into small cubes
3 tbsp cornflour
100ml red wine
250g pack cooked Puy lentils
15g thyme, chopped, plus extra sprigs to garnish
2 tbsp redcurrant jelly
600g potatoes, peeled

Each serving contains

Energy
1940kj
462kcal 23%
Fat
14g 20%
Saturates
2g 11%
Sugars
17g 18%
Salt
1.6g 26%

of the reference intake
Carbohydrate 67.1g Protein 15.1g Fibre 8.8g

Method

Preheat the oven to gas 5, 190°C, fan 170°C. Put the dried mushrooms in a heatproof jug, cover with 300ml boiling water and set aside for 20 mins. Drain, reserving the liquid.
Heat 2 tbsp oil in a large saucepan. Add the shallots, Portobello mushrooms, carrots, swede and 4 tbsp water. Cook for 10 mins until the shallots have softened. Stir in the cornflour and cook for 1 min. Gradually add the stock, reserved porcini liquid and wine. Cook, stirring continuously, for 3-4 mins until the mixture has thickened. Stir through the lentils, porcini mushrooms, chopped thyme and redcurrant jelly. Season well, then transfer to a large oven-proof dish or casserole pot.
Finely slice the potatoes into rounds. Parboil for 5-6 mins until slightly softened. Drain and arrange the potatoes in rings on top of the hotpot, overlapping slightly. Brush with the remaining oil. Cover with foil and bake for 50 mins until the potatoes are just tender.
Increase the oven temperature to gas 7, 220°C, fan 200°C. Remove the foil and bake for a further 30 mins until the potatoes are cooked and golden brown. Scatter with thyme to garnish.

See more Vegan Christmas recipes