In Memory of Betty: Lancashire Hotpot, Veganised
We were very sad to hear that long-standing Coronation Street actor Betty Driver, who played barmaid Betty Williams in the mainstay ITV programme, passed away on Saturday morning. Although Betty’s character became well known for her signature Lancashire hotpot, the real Betty, a committed vegetarian, would never have tasted the stuff. In memory of Betty, we’ve found a delicious vegan hotpot recipe that we’re sure she would have loved, courtesy of Naomi at The Gluttonous Vegan.
Here’s a recipe for a delicious hotpot dinner with simple ingredients that you’ll likely find in your pantry or kitchen.
Vegan Lancashire Hotpot
1 red onion
1 white onion
1 carrot, peeled and chopped
1 sweet potato, peeled and chopped
1 parsnip, peeled and chopped
1 Tbsp. soya butter
2 cans pulses, such as chickpeas, lentils, butter beans, kidney beans
1 can chopped tomatoes
2 bay leaves
Salt and pepper, to taste
2-3 medium-sized white potatoes, boiled and sliced
Additional soya butter
- In a skillet set over medium heat, fry the onions in a small amount of sunflower oil until caramelised.
- Add the carrot, sweet potato, parsnip and soya butter and cook for a few minutes until soft.
- Add the cans of pulses and tomatoes and stir. Add the bay leaves and salt and pepper. Turn the heat to medium-low and simmer until the vegetables are almost completely cooked.
- Transfer to an ovenproof baking dish. Layer the potatoes on top. Dot with soya butter and sprinkle with salt and pepper. Place under a hot grill until the potatoes are golden-brown and crispy.
Makes 4 servings
We’re sure that Betty would be delighted to think that her fans would commemorate her life by making the compassionate choice to leave animals off their plates.