Wednesday, May 21, 2014,4:40 PM
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PrintVEGAN LANCASHIRE HOTPOT
Serves :
3
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil and fry the onion and garlic until soft. Stir in the tomato puree and cook for 5 minutes.
- Add the soy sauce, Madeira and stock and bring to the boil, then add the barley. Reduce the heat, cover and cook for 25 minutes.
- Blanch the radishes, carrots and celery in the stock for about 10 minutes until just tender. Par-boil the potatoes in lightly salted boiling water.
- Stir the thyme into the Madeira sauce and season to taste. Layer the vegetables in three individual pie dishes and spoon over the sauce.
- Toss the potatoes in olive oil and season well, then layer on top of the vegetables.
- Place the dishes under a preheated hot grill until the potato topping looks golden and crisp. Serve immediately.
INGREDIENTS
- 1 Onion, sliced
- 1 Garlic clove, crushed
- 2 tablespoon Tomato puree
- 2 tablespoon Soy sauce
- 200 ml red wine
- 400 ml Vegetable stock
- 2 tablespoon Barley
- 1 tablespoon Thyme, chopped
- 1 tablespoon Sesame Oil
- ½ teaspoon Salt
- A pinch Pepper
The Vegetables
- 2 Radishes, peeled and diced
- 2 Carrots, peeled and diced
- 4 Celery, peeled and diced
- 500 ml Vegetable stock
- 2 Potato, finely sliced
- 4 tablespoon Sesame Oil
- A pinch each Salt and pepper
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