Vegan Hot Pot

Ingredients

The Vegan Hot Pot replaces the meat and seafood typically found in the original Chinese version with plant-based alternatives. Instead of using animal-based broths, this recipe features a vegetable broth that is equally rich and aromatic. The focus is on highlighting the natural flavors and textures of vegetables, tofu, and other vegan ingredients. We alse have the original recipe for Hot Pot, so you can check it out.

• 8 cups (1.9 liters) vegetable broth 8 cups (1.9 liters) vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 1 tablespoon miso paste 1 tablespoon miso paste
• 1 tablespoon chili paste (optional for spice lovers) 1 tablespoon chili paste (optional for spice lovers)
• 1 cup sliced shiitake mushrooms 1 cup sliced shiitake mushrooms
• 1 cup sliced oyster mushrooms 1 cup sliced oyster mushrooms
• 1 cup sliced king oyster mushrooms 1 cup sliced king oyster mushrooms
• 1 cup sliced tofu 1 cup sliced tofu
• 1 cup sliced carrots 1 cup sliced carrots
• 1 cup sliced daikon radish 1 cup sliced daikon radish
• 1 cup sliced bok choy 1 cup sliced bok choy
• 1 cup sliced napa cabbage 1 cup sliced napa cabbage
• 1 cup sliced snow peas 1 cup sliced snow peas
• 1 cup bean sprouts 1 cup bean sprouts
• 1 cup sliced green onions 1 cup sliced green onions
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 22g, 8g
• Protein: 12g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the vegetable broth, soy sauce, rice vinegar, sesame oil, minced garlic, ginger slices, miso paste, and chili paste (if using). Bring the broth to a gentle simmer over medium heat.
2. 2.
   Add the shiitake mushrooms, oyster mushrooms, king oyster mushrooms, tofu, carrots, daikon radish, bok choy, napa cabbage, snow peas, and bean sprouts to the pot. Cook for 5-7 minutes until the vegetables are tender-crisp.
3. 3.
   Serve the Vegan Hot Pot in individual bowls, garnished with sliced green onions and fresh cilantro leaves.

Treat your ingredients with care...

• Tofu — Press the tofu before slicing to remove excess moisture and enhance its texture.
• Shiitake mushrooms — Soak dried shiitake mushrooms in hot water for 15 minutes before slicing.
• Miso paste — Choose a vegan miso paste that doesn't contain any fish or animal products.
• Chili paste — Adjust the amount of chili paste according to your spice preference.
• Bean sprouts — Rinse the bean sprouts thoroughly before adding them to the hot pot.

Tips & Tricks

• Customize the vegetable selection based on seasonal availability.
• Experiment with different types of mushrooms for varied flavors and textures.
• Add a squeeze of lime juice for a tangy twist.
• Serve with a side of steamed rice or noodles for a heartier meal.
• Don't forget to sip on the flavorful broth alongside the vegetables and tofu.

Serving advice

Serve the Vegan Hot Pot as a centerpiece on the dining table, allowing everyone to help themselves to the vegetables, tofu, and broth. Encourage guests to create their own combinations of ingredients and enjoy the communal experience of cooking and sharing the hot pot.

Presentation advice

Present the Vegan Hot Pot in a large, colorful bowl with an array of vibrant vegetables and tofu on top. Garnish with fresh cilantro leaves for a pop of green. Place individual bowls and chopsticks alongside the hot pot for easy serving.