For the hot pot:

This recipes is an easy way to make a traditional recipe vegan. The mushrooms once pan-fried give a "meaty" taste and texture to the dish.



  1. For the hot pot:

    • Peel and dice the onions, carrots and dice the leeks.
    • Heat half the oil in a pan and add the vegetables and sweat for 5 minutes then add the thyme and garlic.
    • Pour in the lentils, water, marmite and KNORR Vegetable bouillon then simmer for 10 minutes.
    • Add the KNORR Gravy and thicken the sauce then remove from the heat.
    • Slice the mushrooms lengthways into steaks then heat the remaining oil and “seal” the steaks for 2 minutes on each side then set aside until needed.
    • Peel and thinly slice the potatoes then melt the flora and pour over allowing to coat all the potatoes.
    • Pour half of the filling into a serving dish then add a layer of the mushroom steaks then repeat and finish with a layer of potatoes.
    • Cover with tine foil, then place into the oven and bake for 30 minutes.
    • Remove the foil and continue to cook uncovered for 15 minutes or until golden brown.