Lancashire hot pot recipe

You only need a few standard ingredients for this vegan hotpot from The Gluttonous Vegan

The Gluttonous Vegan: "So here's a recipe for you to make a delicious dinner with stuff that I'm pretty sure must be hanging around your pantry and kitchen. You could easily substitute the chickpeas and lentils I used for some other cans of pulses that you have, as long as they don't need soaking."

Serves 3-4

Ingredients

1 red onion, chopped
1 white onion, chopped
Sunflower oil
1 each of carrot, sweet potato and parsnip (again, substitute for other root veg if you have it)
Soya butter
400g can chopped tomatoes
2 x 400g cans pulses (chickpeas, lentils, butter beans, kidney beans etc.)
2 bay leaves
2-3 medium sized white potatoes, boiled and sliced

Method

Fry the red and white onions in a drop of sunflower oil over a medium heat until caramelised.
Peel and chop the root vegetables and add to the onions plus a spoonful of soya butter and leave to cook for a few minutes.
Once everything's softened up, add the cans of pulses and the can of tomatoes and stir around, then add the bay leaves and salt and pepper to taste. Keep the heat at medium-low and leave to simmer until the root veg is almost completely cooked.
Pour the mixture from the pan into a pot that can be put into the oven. Layer up the cooked potatoes on to the top, dotting with some more soya butter and salt and pepper as you go. Put under a hot grill until the potato is golden brown and crispy.