Variable Vegetable Hotpot

Vegetable Hotpot served over quinoa

There are a lot of great recipes out there for vegetable hotpots. This one is inspired by British nutritional therapist Barbara Cousins in her book Vegetarian Cooking Without. Her recipes exclude ingredients such as gluten, dairy, sugar, yeast and saturated fat, which can be problematic for many people.

You can vary the vegetables you use in this recipe. What I used in the photos you see here are eggplant, zucchini, green pepper, onion, celery, carrot and broccoli. If you want more protein, substitute one of the vegetables with canned, drained chick peas. You can also change out the topping using steamed cauliflower instead of potatoes.

This is a delicious vegetarian meal with a savoury sauce. It takes some time to prepare and cook, but it's worth the effort. Try it over quinoa. Very satisfying! Very good for you!

MA’s Vegetable Hotpot

 Preheat oven to 400° F.

Veggies for my hotpot

4 or 5 good sized potatoes, peeled and diced into 1” cubes

3-4 lbs vegetables (about 8 to 10 cups), cut into even-sized chunks. Your choice in any combination could include onions, leeks, celery, carrots, parsnips, zucchini, eggplant, broccoli, cauliflower, sweet peppers, cabbage, mushrooms, green beans or any of your favourites.

5 tbsp olive oil, divided into 3 tbsp and 2 tbsp

4 cloves garlic, minced

1 tsp dried thyme

1 tsp dried rosemary

2 tsp paprika

2 tbsp dried parsley

1 bay leaf

1 tsp mustard powder

3 tbsp rice flour

1 tbsp tomato paste

2/3 cup cold water

2 cups vegetable stock

salt and pepper

Boil the potatoes about 15 minutes until they are cooked but not mushy. Drain and set aside to cool and dry.

In a large frying pan, heat the olive oil and garlic on medium high heat. Add the vegetables and cook about 10 minutes, stirring frequently. The vegetables should be a little soft but not overcooked.

Add the thyme, rosemary, paprika, parsley and the bay leaf to the vegetables. Mix well.

In a large bowl, mix together the mustard powder, rice flour, tomato paste and cold water until smooth. Add the vegetable stock and mix well. Pour the sauce mixture onto the vegetables and bring to the boil, stirring constantly. Season with salt and pepper.

Transfer vegetables to an ovenproof dish.

Toss cooled potatoes with 2 tbsp olive oil until well coated. Pile potatoes on top of the vegetables.

Bake for 45 minutes. For a crispier potato topping, place under the broiler for 5 minutes.

Printable Recipe for MA's Variable Vegetable Hotpot

Right out of the oven! Smells and tastes way better than it looks here.