Vegan Sausage Hotpot | Gestational Diabetes UK
Vegan Sausage Hotpot

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.

Vegan Sausage Hotpot

Vegan Sausage Hotpot

Vegan Sausage Hotpot | Gestational Diabetes UK
5 from 3 votes
Print Pin
Course: Main Meals
Cuisine: British
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: casserole, hotpot, sausage, sausages, slow cooked, slow cooker, stew, vegan
Free or Subscription Recipe: Free Recipe
Free from: coconut, dairy, eggs, gluten, nuts
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Servings: 4 servings
Calories: 342kcal
Author: Jo Paterson


  • ovenproof casserole dish with a lid


  • 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 or into the slow cooker if slow cooking
  • Add the carrots, lentils, stock, tomato purée, soy sauce and stir through, then add the browned sausages and onions back into the dish or slow cooker
  • Add the herbs & salt & pepper

If oven cooking

  • 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

If slow cooking

  • Place the lid on the slow cooker and cook on slow for 6 hours or high for 4 hours
  • One hour before the end of cooking, add the thin slices of celeriac, brush lightly with some oil and season. Place a material tea towel over the slow cooker and replace the lid (this helps to absorb some moisture and slightly crisp the top)


Calories: 342kcal | Carbohydrates: 48g | Protein: 21g | Fat: 9g | of which saturates: 4g | Fibre: 15g | of which sugars: 9g