Vegetarian Hot Pot

Ingredients

The Vegetarian Hot Pot replaces the meat and seafood typically found in the Chinese Hot Pot with a variety of vegetarian ingredients. This adaptation focuses on enhancing the flavors and textures of vegetables, tofu, and plant-based proteins, ensuring a satisfying and wholesome vegetarian experience. We alse have the original recipe for Hot Pot, so you can check it out.

• 6 cups (1.4 liters) vegetable broth 6 cups (1.4 liters) vegetable broth
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon minced ginger 1 tablespoon minced ginger
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 cup (150g) sliced shiitake mushrooms 1 cup (150g) sliced shiitake mushrooms
• 1 cup (150g) sliced oyster mushrooms 1 cup (150g) sliced oyster mushrooms
• 1 cup (150g) sliced button mushrooms 1 cup (150g) sliced button mushrooms
• 1 cup (150g) sliced Napa cabbage 1 cup (150g) sliced Napa cabbage
• 1 cup (150g) sliced bok choy 1 cup (150g) sliced bok choy
• 1 cup (150g) sliced carrots 1 cup (150g) sliced carrots
• 1 cup (150g) sliced bell peppers 1 cup (150g) sliced bell peppers
• 1 cup (150g) sliced tofu 1 cup (150g) sliced tofu
• 1 cup (150g) sliced seitan (wheat gluten) 1 cup (150g) sliced seitan (wheat gluten)
• 1 cup (150g) sliced tempeh 1 cup (150g) sliced tempeh
• 1 cup (150g) bean sprouts 1 cup (150g) bean sprouts
• 1 cup (150g) sliced green onions 1 cup (150g) sliced green onions
• 1 cup (150g) fresh cilantro leaves 1 cup (150g) fresh cilantro leaves
• 1 tablespoon chili oil (optional) 1 tablespoon chili oil (optional)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 15g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the vegetable broth, soy sauce, hoisin sauce, sesame oil, minced ginger, and minced garlic. Bring to a simmer over medium heat.
2. 2.
   Add the shiitake mushrooms, oyster mushrooms, button mushrooms, Napa cabbage, bok choy, carrots, and bell peppers to the pot. Cook for 5 minutes, or until the vegetables are slightly tender.
3. 3.
   Add the tofu, seitan, tempeh, bean sprouts, and green onions to the pot. Cook for an additional 5 minutes.
4. 4.
   Season with salt and pepper to taste.
5. 5.
   Serve the Vegetarian Hot Pot in individual bowls, garnished with fresh cilantro leaves. Drizzle with chili oil for an extra kick, if desired.

Treat your ingredients with care...

• Tofu — Press the tofu before slicing to remove excess moisture and improve texture.
• Seitan — Marinate the seitan in soy sauce and garlic for added flavor.
• Tempeh — Steam the tempeh for 10 minutes before slicing to reduce bitterness.
• Shiitake mushrooms — Soak dried shiitake mushrooms in hot water for 20 minutes before slicing.
• Bean sprouts — Rinse the bean sprouts thoroughly and trim any brown ends.

Tips & Tricks

• Customize the Vegetarian Hot Pot by adding your favorite vegetables and plant-based proteins.
• Experiment with different dipping sauces such as soy sauce, hoisin sauce, or peanut sauce.
• For a spicier kick, add sliced chili peppers or chili flakes to the broth.
• Use a hot pot or a large communal pot for an authentic dining experience.
• Leftover Vegetarian Hot Pot can be refrigerated and enjoyed as a flavorful soup the next day.

Serving advice

Serve the Vegetarian Hot Pot as a centerpiece on the dining table, allowing guests to create their own bowls by selecting their desired ingredients from the pot. Encourage communal dining and conversation as everyone enjoys the flavors and textures of this delightful vegetarian dish.

Presentation advice

Present the Vegetarian Hot Pot in a large, colorful pot with an assortment of vibrant vegetables and tofu on top. Garnish with fresh cilantro leaves for a pop of green. Serve with individual bowls, chopsticks, and spoons for a traditional dining experience.