Vegan hot pot recipe
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Vegetarian Hot Pot Recipe

A vegan version of the winter favorite hot pot. Loaded with veggies, savory ingredients, fresh and tasty, this is a great active meal for your family
Course Group meal
Servings 4
Author Victoria

Ingredients

  • 4 cups mushroom or veggies broth
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil
  • 1 onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 2 tbsp chopped lemongrass
  • 2 star anise
  • 1/4 tsn ground cinnamon
  • 2 tbsp soy sauce
  • 15 oz coconut milk
  • 1/2 lime
  • 4 cups water
  • 3 tbsp sugar
  • 8 ounces yam or potato noodles
  • 2 cups chopped bok choy
  • 2 cups chopped napa cabbage
  • 4 shiitakes
  • 1 to mato
  • 1 pkg seafood mushroom
  • 1 sm pkg enoki mushroom
  • 1 sweet potato or yam
  • 1 yukon radish
  • 1 cup sliced carrots
  • 14 oz extra firm tofu

Instructions

  • Soak and rinse noodle. Let drain.
  • Wash and thickly slice all mushroom, veggies.
  • Slice tofu and let sit in a basket to dry.
  • Shiratake simply need to be rinsed, but some cellophane and udon may need to be soaked in hot water to soften before adding. Drain when done.
  • Wash and chop all veggies, yam and tofu.
  • When tofu is dried, deep fry it and let cool at room temperature.
  • Deep fry the yam/potato too and let sit aside.
  • Preheat a 4 quart pot over medium heat.
  • Add carrot, yukon radish to the pot.
  • Mix the cornstarch into the broth and set aside.
  • In a sauce pan at high power, add some oil.
  • When oil is hot (about 1- 2 minutes), add garlic and stir to golden brown.
  • Add tomato, ginger, lemongrass and red bell pepper to the sauce pan, stir to mix.
  • Sprinkle in some salt while stirring, and cook for 2 minutes.
  • Now add the broth/cornstarch into the saute pan.
  • Stir before continue adding star anise, cinnamon and soy sauce.
  • Stir often for the next 10 minutes.
  • When the cornstarch has thickened the broth a bit, pour the whole thing into the boil water pot. be careful as the whole thing is hot and heavy.
  • Now cover pot and bring to a boil again.
  • Once boiling, lower heat to simmer and cook covered for a 15minutes
  • Add coconut milk and lime juice, and adjust to taste.

Serve

  • Put the hot soup into a hot pot and serve with other veggies, mushroom, fried tofu, fried yam...each in separate container.
  • When your party is gathered, each person could dip whatever he/she want to eat in the pot and eat when hot.
  • Use soy sauce as condiment or you can make a mixture of crushed peanut and roasted sesame and for dipping.
  • Enjoy