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Vegan lancashire hotpot
 You could easily substitute the chickpeas and lentils I used for some other cans of pulses that you have, as long as they don't need soaking. You'll need: 1 red onion 1 white onion 1 each of carrot, sweet potato and parsnip (again, substitute for other root veg if you have it) soya butter 1 can of chopped tomatoes 2 cans of pulses (chickpeas, lentils, butter beans, kidney beans etc) 2 bay leaves (I used dried) 2-3 medium sized white potatoes (boiled and sliced) Fry the red and white onions in a drop of sunflower oil over a medium heat until caramelised.  Chop and peel the root vegetables and add to the onions plus a spoonful of soya butter and leave to cook for a few minutes.  Once everything's softened up, add the cans of pulses and the can of tomatoes and stir around, then add the bay leaves and salt and pepper to taste. Keep the heat at medium-low and leave to simmer until the root veg is almost completely cooked.  Pour from the pan into a pot that can be put into the oven. Layer up the cooked potatoes onto the top, dotting with butter and salt and pepper as you go. Put under a hot grill until the potato is golden brown and crispy.   related searches : Vegan
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