Quorn Vegan Sausage Hotpot

Name: Quorn Vegan Sausage Hotpot
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: British
Ingredients: 1 pack of Quorn Brilliant Bangers; 1 tsp olive oil; 250g cooked Puy lentils; 1 brown onion; 2 small carrots; 2 sticks celery; 2 cloves garlic; 150g button mushrooms; 1 tbsp tomato puree; 1 bay leaf; Handful of fresh thyme sprigs; ½ tsp Marmite; 500ml hot vegetable stock; 750g potatoes (we used red skinned potatoes for their waxy texture); 30g vegan butter, melted

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Brilliant Bangers Vegan Hotpot with a slice taken out served in a baking dish.

Deliciously warming, this vegan sausage hotpot made with Quorn Brilliant Bangers is savoury, comforting and perfect for those colder evenings! A tasty filling combines hearty vegetables and puy lentils with Quorn vegan sausages, topped with sliced potatoes and then cooked until golden brown. This hearty vegan hotpot will keep your whole family fed and happy! Serve with your favourite veggies and let the cosiness begin!

Weeknight Dinner Recipes Meat Free Sausage Recipes Meat Free Recipes Dinner Party Recipes

Serves 4

60 mins

452 cals
(Per serving)

12.3g of fat

Vegan

Made with Quorn Brilliant Bangers - Vegan Sausages

See product See recipes

High in Protein

No Soy

Source of Fibre

Ingredients

1 pack of Quorn Brilliant Bangers
1 tsp olive oil
250g cooked Puy lentils
1 brown onion
2 small carrots
2 sticks celery
2 cloves garlic
150g button mushrooms
1 tbsp tomato puree
1 bay leaf
Handful of fresh thyme sprigs
½ tsp Marmite
500ml hot vegetable stock
750g potatoes (we used red skinned potatoes for their waxy texture)
30g vegan butter, melted

Method

Preheat a fan oven to 180 degrees C.
Peel the potatoes and cut in half then place in a pan of boiling water and cook for about 10 minutes until not quite cooked through. Drain and put to one side to cool slightly.
Finely dice the carrots, onion, celery and garlic then put in a large frying pan with the olive oil and cook on a medium heat until softened.
Slice the sausages into rounds then add to the pan and cook until slightly browned.
Cut the mushrooms into quarters and add to the pan, cooking for a couple of minutes to soften.
Add the tomato puree and stir to combine, cooking for about 5 minutes.
Add the hot vegetable stock and Marmite along with the picked thyme leaves and bay leaf.
Cook for 5 minutes then add the lentils and cook until the sauce has reduced slightly and thickened. Season with salt and pepper to taste.
Transfer the hotpot to a deep sided baking dish then slice the par boiled potatoes and lay on top.
Brush the potatoes with the melted butter and season with salt and pepper then bake in the oven for about 30 minutes until the potatoes have browned and the sauce is bubbling.
Serve with your favourite veggies.