Today on The Edgy Veg, I’m going to show you how to make an easy vegan hot pot recipe! This vegan hot pot recipe is made with tofu, mushrooms, and many vegetables, which is perfect as a fall and winter dish!
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A typical Japanese hot pot would feature slices of meat and fresh vegetables cooked together in a large open hot pot. But since The Edgy Veg promotes vegan & plant-based recipes, I’m going to show you how to prepare this hot pot recipe without any meat or animal products!
In terms of vegetables, this vegan hot pot tofu recipe is comprised of mushrooms, onions, carrots, baby bok choy, bean sprouts, and kimchi. Super simple, yet healthy and tasty. Once you make this recipe, you’re gonna want to slurp it right up!
What You Need For This Hot Pot Recipe
Equipment for Hot Pot Recipe:
Stove, unless you have a portable stove for the dinner table
Large Pot with cover
Scooper / Ladle
Chopsticks / Utensils
To make this easy vegan hot pot, you first want to start by heating oil in a large pot over medium heat. Then, add your ginger and garlic; stirring until fragrant for about 1 minute. Next, add your mushrooms and cook until slightly soft, 3-5 minutes.
Stir in broth, soy sauce and the white parts of the green onion, and carrots. Cover and bring to a boil. Add your tofu, cover and simmer until carrots are soft, about 5-10 minutes. Add the bok choy, and cook with a cover, until tender, 2 to 3 minutes. Remove from heat. And season the broth with salt to taste.
At any point, you can cook your Asian noodles of choice and divide the cooked noodles between 4 soup bowls. Ladle the soup into bowls, dividing the veggies evenly. Top with bean sprouts and the green parts of the green onion. Serve with sesame and chili oil at the table and voila!
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