Vegan chinese hot pot recipe

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This is a very hearty hot pot dish, filled with veggies and tofu that makes for a filling vegan meal.

  • Yield: 2 to 4 Servings
  • Total Time: 8 Hours 35 Minutes


For Soup
  • 3 tablespoon soy sauce, low-sodium
  • 60 ounces vegetable stock
  • 2 celery sticks, sliced
  • 1×8-ounce can bamboo shoots, drained
  • 2 teaspoons garlic paste
  • 1×8-ounce can water chestnuts, sliced, drained
  • 1 onion, medium, chopped
  • 1 cup carrots, sliced
  • 2 teaspoons ginger, paste
  • 2 teaspoons fish sauce
  • ½ teaspoon pepper flakes, red
  • bottled ginger sauce
  • 2 bunches baby Bok choy, sliced
  • 8-ounces tofu, firm, drained, cubed
  • 4-ounces button mushrooms, sliced
  • 1-ounce snow peas, cut with strings removed
  • 6 green onions, chopped
How to Make It
  1. Place the soup ingredients into your slow cooker. Cook for 8 hours on low setting.
  2. 20 minutes before serving, add additions excluding ½ of the green onions. Save the other ½ of green onions for garnish. Cook for 20 minutes, then transfer to the hot pot on the serving table.
  3. Serve the spoonful of ginger soy sauce with every soup bowl. Garnish them with the reserved green onions. Allow your diners to fill their bowls from the hot pot.

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