Veggie Sausage Hotpot (VG) from High Protein Vegan

This recipe has 33g of protein.

40 g (1½ oz) vegan butter, softened

1 tablespoon olive oil

8 plant-based sausages, about 300 g (10 oz) in total

100 g (3½ oz) chestnut mushrooms, trimmed and sliced

1 red onion, sliced

200 g (7 oz) dried Puy lentils, rinsed and drained

400 ml (13 fl oz) vegan vegetable stock

2 tablespoons chopped oregano

2 tablespoons sun-dried tomato paste

300 g (10 oz) cherry tomatoes, halved

1 garlic clove, crushed

2 tablespoons chopped flat leaf parsley

8 small or 4 large slices of ciabatta

Salt and pepper

Melt half the vegan butter with the olive oil in a sauté pan or flameproof casserole dish with a lid, add the plant-based sausages with the mushrooms and onion and cook for a few minutes, turning frequently, until lightly browned.

Add the lentils, stock, oregano and tomato paste and mix the ingredients together. Bring to the boil and cover with the lid, then reduce the heat and cook very gently for about 20 minutes until the lentils are tender and the stock is nearly all absorbed.

Stir in the tomatoes and season to taste with salt and pepper. Cook for a further 5 minutes.

Meanwhile, mix the garlic and parsley with the remaining vegan butter in a small bowl, then spread thinly over the ciabatta slices. Arrange over the hotpot and cook under a preheated medium grill for about 5 minutes until the bread is lightly toasted. Serve immediately.