Vegan Sausage Hotpot | Gestational Diabetes UK
A simply delicious and filling vegan sausage hotpot, perfect for warming you up on a cold day. This vegan sausage hotpot is topped with thin slices of celeriac which work perfectly as a lower-carb substitute for potatoes.
I used Richmond meat-free sausages in the recipe (which my family enjoys), but pick the vegan sausages that contain the highest protein and lowest amount of carbs possible that you enjoy best.
Vegan dishes can be particularly tricky to make low-carb and high enough in natural fats and protein. It’s for this reason that I have used celeriac to top this hotpot, rather than potato which is higher in carbs. The celeriac also gives a wonderful flavour to this hotpot.
- 8 vegan sausages
- 300 grams mushrooms chopped
- 150 grams carrots chopped
- 1 large onion finely sliced
- 2 cloves garlic minced
- 400 grams tinned green lentils
- 400 ml vegetable stock
- 1 tbsp dark soy sauce
- 2 tbsp tomato purée
- 160 grams celeriac peeled and thinly sliced
- 2 bay leaves
- a good pinch salt and ground black pepper
- 1 tsp rosemary
- 1 tsp thyme
- 1 tbsp olive oil
Brown the sausages in a drizzle of olive oil, then remove from the pan and slice into chunky pieces
Add the sliced onions to gently saute and caramelise
Add mushrooms and the garlic, cooking until the mushrooms release their water. If using an ovenproof pan, continue to the next. If not, decant the onions, garlic and mushrooms into an ovenproof dish
Add the carrots, lentils, stock, tomato purée, soy sauce and stir through, then add the browned sausages back into the dish
Add the herbs & salt & pepper
Add the thin slices of celeriac, brush with olive oil, season with salt & pepper
Add the lid and place in oven at 160°c (fan) for 2 hours
Calories: 342kcal | Carbohydrates: 48g | Protein: 21g | Fat: 9g | of which saturates: 4g | Fibre: 15g | of which sugars: 9g