Simple vegan sausage hot pot recipe

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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals

My daughter in law is vegan and although I am not, I always try to make her a tasty alternative. This is my take on a old favourite just for her.

Derbyshire, England, UK

14 people made this

IngredientsServes: 1

  • vegetable oil, as needed for cooking
  • 1 onion, chopped
  • 2 vegan sausages, sliced
  • 1 vegetable stock cube
  • 250ml hot water
  • 1 large carrot, chopped
  • 1 stick celery, chopped
  • 2 tablespoons tomato puree
  • 1 medium potato, sliced thinly
  • salt, to taste

MethodPrep:10min ›Cook:40min ›Ready in:50min

  1. In a frying pan over a medium heat, warm a little oil then add the onions and sausage and cook until the onions are soft and the sausage browned.
  2. In a small saucepan over a high heat, combine the stock cube and water then add the carrot, celery and tomato puree. Bring to the boil and add the sausage and onions, simmer until the carrots are almost cooked, about 8 to 10 minutes.
  3. Preheat the oven to 180 C / Gas 4.
  4. Put the mix into an ovenproof dish and arrange the sliced potato on top. Brush with a little vegetable oil and finish with a sprinkle of salt.
  5. Bake in the oven for 20 to 30 minutes or until the potato is tender and golden brown. Remove from the oven and serve.

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Reviews & ratingsAverage global rating:(3)

Reviews in English (3)

This was very tasty indeed and inexpensive! A lovely meal. Just be aware that the portion is very generous. But a really hearty, flavourful meal.-29 Jul 2015

Very nice but we should have sliced the potatoes a bit thicker.-10 Nov 2015

went down a treat with my daughter in law, she loved it.-17 Dec 2014

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A hot pot is easy to make but requires some preparation. The broth can be made ahead of time and reheated when ready to serve, but the noodles must be cooked and the greens cut just before serving. When it comes to the toppings, it is quite versatile, I like to go with a mix of greens and vegan protein like tofu, tempeh, or even vegan chick’n.

  1. Cook the Broth: Preparing the broth takes around 30 minutes from start to finish. You first sautée aromatics and veggies and then boil for about 20 minutes.
  2. Prepare the table: Place a portable gas burner in the center of the table and place the pot on it. Let it simmer.
  3. Wash and cut the greens: So everyone just has to put the greens they want into the pot and boil for a few minutes to cook.
  4. Cook the noodles: if going with rice noodles like phở, you want to cook them first, then drain and rinse under cold water. This way people can simply get noodles and pour some hot broth over it to warm.
  5. Assemble everything: Place all the greens, tofu, vegan meat (if using) on different plates around the hot pot so each guess can pick what they want.
  6. Enjoy!

While it is best to heat the pot using a portable burner on the table, sit around it and cook the veggies as you want, this recipe can also be made in 1-pot! Simply boil the veggies, noodles, and the vegan protein of your choice for a few minutes in the broth, and use a ladle to pour into bowls.

For the broth, I went with something sweet, sour, and spicy. Pineapple brings sweetness, tomatoes make it lightly sour, and red chili brings the heat. Then we have some lemongrass and corn for a deeper flavor, and some sugar. Optionally, you can add tamarind for more sourness.

The broth is quite spicy, so if you are not used to the heat, use only one chili instead of three.

Now let’s talk about the add-ins. First, you want some noodles, which is mandatory. Feel free to use what you have on hand, it can be rice noodles, soba, or even spaghetti.

Next, veggies. Greens like pak choy, okra, or even spinach are great as they soak up the flavors of the broth. There is no rule though, so you can use almost any vegetable you want, just be aware root vegetables will take longer to cook.

Finally, we have the protein. Again the kind of plant-based protein you use is completely up to you. Tofu, vegan chick’n, tempeh, tvp, there are many options!

This hotpot is super comforting (not to mention spicy!) and makes a great family meal! Not only it comes together quick, but it is also healthy.

How to make Vegan Seitan Sausages

Step 1: Cook onion and garlic until slightly browning. Add fennel and cumin.

Step 2: Add all the ingredients in a food processor (except the vital wheat gluten): chickpeas, thyme, salt, tomato paste, smoked paprika, onion-garlic-mixture, soy sauce, and sparkling water. Pulse.

Step 3: Now add the vital wheat gluten. Pulse again.

Step 4: The seitan should come together in the food processor.

Step 5: Cut the seitan into 4 equal pieces and form the sausages. Then roll the sausages in a piece of parchment paper (prevents sticking to the foil) and aluminum foil &ndash tightly.

Step 6: And steam! I&rsquom using a large pot with a steaming basket. If you have a steamer, great, use that!

Step 7: Remove the foil and paper. Enjoy!

Easy vegan sausages

Sometimes you just want to be naughty and these sausages are perfect for when you are in need of some deserved comfort food. The best thing is that they have no bad ingredients in them, no preservatives, no chemicals and still very high in protein and nutrients. You can also easily freeze them and use them for other dishes later - I made bangers and mash as well with them. To give it the extra bit of taste you can also fry them on a griddle pan once they're baked.

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  • 1 medium size onion
  • 150g closed cup chestnut mushrooms
  • 1 tbsp minced garlic
  • 200g firm tofu
  • 3 tbsp tomato paste
  • 3 tsp BBQ seasoning
  • 1 tbsp sunflower oil (or any oil)
  • 2 1/2 tsp smoked paprika powder
  • 1 1/2 - 2 tsp salt
  • 2 tsp lemon juice
  • 180g breadcrumbs
  • 150g gram (chickpea) flour

To make a hot dog:

Make cooking easier with my ingredient converter: Click to open

Preheat your oven to 200C (390F).

Finely chop up an onion and 150g of closed cup chestnut mushrooms and sauté in a pan with some oil until they have softened and almost all water from the mushrooms has evaporated . It shouldn't be dry but make sure there is no water from the mushrooms at the bottom of the pan.

Add the mixture, including all other ingredients (apart form the bread crumbs and gram flour), into a food processor to make a smooth sausage paste.

Once that's done pour it into a large bowl and add the breadcrumbs and gram flour until you get a nice batter. You might have to add a bit more chickpea flour or breadcrumbs if it's too moist.

Line two baking trays with baking paper and take some of the batter and roll it into sausages - I rolled them directly on the on the baking paper. But you could also try on your kitchen counter top. I made around 15 sausages with this batter - make sure they aren't too thick though as they have the be thoroughly baked otherwise the gram flour might make them bitter.

Baste them with some oil and put into the oven for about 20 minutes. Be aware that they dry out a little bit more once you've taken them out.

I had mine as a hot dog. To do that slice an onion into rings, sauté in some oil until browned. Serve the sausage in a baguette or a bun on a bed of salad, the onion rings on top and finish off with some ketchup and mayo (or both). Enjoy!

If you like vegan sausages then also try my other sausage recipe with a crispy skin made out of rice paper.

  • Sauce
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 garlic clove, crushed
  • 2 tbsp tomato purée
  • splash of soy sauce
  • 200ml (7fl oz) Madeira
  • 200ml (7fl oz) vegetable stock
  • 2 tbsp barley
  • 1 tbsp chopped fresh thyme
  • salt and freshly ground blackpepper
  • Vegetables
  • 3 parsnips
  • 3 carrots
  • 5 celery sticks
  • 200ml (7fl oz) vegetable stock
  • 4–6 baking potatoes, peeled andfinely sliced
  • 150ml (1⁄4 pint) olive oil

Heat the vegetable oil and fry the onion and garlic until soft. Stir in the tomato purée and cook for a further 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, or until the barley is soft.

Peel and chop the parsnips, carrots and celery sticks attractively, then cook them in the stock for about
10 minutes until just tender. Par-boil the potatoes in lightly salted boiling water.

Stir the thyme into the sauce and season to taste. Layer all of the vegetables, except for the potatoes, in six individual pie dishes and spoon over the sauce.

Toss the potatoes in olive oil and season well, then layer these on top of the vegetables. Place the dishes under a preheated hot grill until the potato topping looks golden and crispy.

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Simple vegan sausage hot pot recipe - Recipes

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Serving: Serves 04-06

Sausage Hot Pot

This is a comforting dish (especially in winter!) that is easy on the budget. You can't get much cheaper than sausages. You can bulk this sausage hot pot out by serving it with rice, mashed potatoes or pasta. You can certainly add more veggies to the mix too!

Recipe Tester Feedback: "Tired of fried or barbecued sausages? This recipe is a different spin and any leftovers can be made into Sausage and Potato Pies. I love it when you can cook once and feed twice!" - Gail

No: Gluten / Dairy
Contains: Egg / Nuts

Total Preparation Time 10 minutes
Cooking Time 25 minutes
Serves 4-6
Can be frozen

The Hairy Bikers' spicy bean hotpot recipe

Big flavours for a big pie, this hotpot pie has a topping of sliced potatoes over a scrumptious array of vegetables, beans and spices a feast for all &ndash vegetarian or not.


  • 2 Sweet potatoes (about 450g)
  • 2 Medium cougettes
  • 2 tbsp Sunflower oil
  • 2 Medium onions, halved and sliced
  • 2 Garlic cloves, crushed
  • 1 tsp Hot chilli powder
  • 1 tsp Ground cumin
  • 0.5 tsp Smoked paprika
  • 400 g Can chopped tomatoes
  • 2 tbsp Tomato purée
  • 2 Bay leaves
  • 400 g Can red kidney beans, drained and rinsed
  • 400 g Can cannellini beans, drained and rinsed
  • 1 tbsp Cornflour, mixed to a paste with 1 tbsp cold water
  • 1 pinch Flaked sea salt
  • 1 pinch Freshly ground black pepper
  • 2 Sweet potatoes (about 450g)
  • 2 Medium cougettes
  • 2 tbsp Sunflower oil
  • 2 Medium onions, halved and sliced
  • 2 Garlic cloves, crushed
  • 1 tsp Hot chilli powder
  • 1 tsp Ground cumin
  • 0.5 tsp Smoked paprika
  • 14.1 oz Can chopped tomatoes
  • 2 tbsp Tomato purée
  • 2 Bay leaves
  • 14.1 oz Can red kidney beans, drained and rinsed
  • 14.1 oz Can cannellini beans, drained and rinsed
  • 1 tbsp Cornflour, mixed to a paste with 1 tbsp cold water
  • 1 pinch Flaked sea salt
  • 1 pinch Freshly ground black pepper
  • 2 Sweet potatoes (about 450g)
  • 2 Medium cougettes
  • 2 tbsp Sunflower oil
  • 2 Medium onions, halved and sliced
  • 2 Garlic cloves, crushed
  • 1 tsp Hot chilli powder
  • 1 tsp Ground cumin
  • 0.5 tsp Smoked paprika
  • 14.1 oz Can chopped tomatoes
  • 2 tbsp Tomato purée
  • 2 Bay leaves
  • 14.1 oz Can red kidney beans, drained and rinsed
  • 14.1 oz Can cannellini beans, drained and rinsed
  • 1 tbsp Cornflour, mixed to a paste with 1 tbsp cold water
  • 1 pinch Flaked sea salt
  • 1 pinch Freshly ground black pepper
  • 600 g Potatoes (preferably Maris Piper)
  • 50 g Butter, melted
  • 1 pinch Flaked sea salt
  • 1 pinch Freshly ground black pepper
  • 21.2 oz Potatoes (preferably Maris Piper)
  • 1.8 oz Butter, melted
  • 1 pinch Flaked sea salt
  • 1 pinch Freshly ground black pepper
  • 21.2 oz Potatoes (preferably Maris Piper)
  • 1.8 oz Butter, melted
  • 1 pinch Flaked sea salt
  • 1 pinch Freshly ground black pepper


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 60 mins
  • Serves: 6


  1. You'll need a 2.5-litre shallow ovenproof dish - a lasagne dish is ideal.
  2. Peel the sweet potatoes and cut them into rough 2.5cm chunks. Trim the courgettes and cut into 1cm slices.
  3. Heat the oil in a large non-stick saucepan or deep frying pan. Gently fry the onions for 5 minutes, stirring often, until softened and lightly browned. Add the garlic, chilli powder, cumin and paprika. Cook for 1 minute, stirring.
  4. Tip the tomatoes into the pan, refill the can with water and add this to the pan. Stir in the tomato purée, bay leaves and sweet potatoes. Bring to the boil and cook for 15 minutes. Stir in the beans and courgettes and bring the mixture back to a simmer. Cook for a further 3 minutes, stirring. Add the cornflour paste and stir until the sauce has thickened. Season to taste with salt and pepper.
  5. Preheat the oven to 220°C/Fan 200°C/Gas 7. Peel and thinly slice the potatoes. Spoon the vegetable mixture into your ovenproof dish and top with overlapping slices of potato. Brush the potatoes with melted butter and season with salt and pepper. Bake for about 35 minutes until the potatoes are tender and lightly browned and the filling is bubbling.

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You’ll be surprised how easy it is to make a totally plant-based sausage from scratch that delivers meaty, spicy flavors. There are a ton of these recipes on the web. Here are a few of the best:

Vegan sausage recipes lend themselves well to experimentation, so dial up the spices if you’re a fan of hot food, and experiment with various cooking methods from pan-frying to steaming to oven-roasting. Serve them alongside pancakes or hash-browns, or slice them up and add to your favorite tofu scramble recipe.

Sausages are of course only the start of your meaty vegan options, and there’s plenty more where that came from. Head on over to our vegan meats page for additional ideas.

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