This recipe was fun to develop. I have done a Wor Won Ton Soup a million times before but never a Hot Pot. I had a request for a vegan meal and thought this one would be perfect to make vegan. I like vegan meals but if I have a choice I always add cheese and then it becomes vegetarian. This meal of course didn’t need any cheese. The flavors abound in this simple and easy Vegan Crockpot Chinese Hot Pot.
I know this is a stretch from the traditional hot pot. Usually a steaming stew is set in the center of a table so that different meats and seafood can placed in and cooked in the stew. They are then usually eaten with a dipping sauce. I have included a sauce but this one you add right into the soup just before eating.
The soup is hearty and full of vegetables and firm tofu which is filling and satisfying for a vegan meal. Ken absolutely loved it and raved all evening. I was thrilled. Amber has been wanting more and more vegetarian meals so I was happy to offer this up to her also.
When making Asian meals I like to make things easier on myself and purchase the garlic and ginger paste. It is so fast and easy to use when you have a lot of ingredients to deal with such as in many Asian recipes.
This is a great soup for January to help you loose those extra pounds from the holidays but one that will also warm you to your soul. Add as much heat as you like, we made it medium spicy but you can amp that up with the chili peppers in the soup or add a Sriracha on the side!!
Vegan Crockpot Chinese Hot Pot
Ingredients
Soup
- 1 medium yellow onion chopped
- 1 cup carrot cut on the diagonal
- 2 celery stalks cut on the diagonal
- 8 oz. 227 ml. can sliced water chestnuts, drained
- 8 oz. 227ml. can bamboo shoots, drained
- 2 tsp. garlic paste
- 2 tsp. ginger paste
- 2 tsp. fish sauce optional, not vegan
- 1/2 tsp. red pepper flakes or to taste
- 3 Tbsp. low sodium soy sauce
- 60 oz. 1800 ml. vegetable stock
Additions
- 2 bunches baby bok choy sliced
- 8 oz. firm tofu drained and cubed
- 4 oz. button mushrooms sliced
- 1 oz. snow peas strings removed, cut into 1" pieces
- 6 scallions chopped and divided
Ginger Soy Sauce
- 2 Tbsp. ginger paste
- 2 Tbsp. honey not vegan or agave syrup, vegan
- 1 tsp. sesame oil
- 2 Tbps. low sodium soy sauce
Instructions
- Add the soup ingredients to a large crockpot and cook for 7-8 hours on low heat. About 20 minutes before serving add the additions. Including only half the scallions. Reserve the other half for garnish. Cook for 20 min.
- Meanwhile make the Ginger Soy Sauce. Combine all ingredients in a small bowl and whisk well. Serve a spoonful of the sauce with each bowl of soup and garnish with the reserved green onion, serve immediately.
Recipe adapted from Peta.org.
Ginger Soy Sauce adapted from Emeril.
Comments & Reviews
Amber says
Hi! Are the additions supposed to go in the crockpot as well?
Tara Noland says
About 20 minutes before serving you add the additions. It is mentioned that way in the recipe.
Kate says
I made this recipe last night. My family LOVED it. My daughter took the leftover soup in her lunch today. I used this vegan fish sauce in it:
https://minimalistbaker.com/5-ingredient-vegetarian-fish-sauce/
I also used 50/50 dark soy sauce/low-sodium soy sauce, because I love dark soy sauce but didn’t want to use too much and overpower the other flavors.
The soup had an awesome, deep flavor. Really great recipe!
Tara Noland says
So glad you enjoyed it!! Thank you for taking the time to tell me!!
Dale says
Can you use maple syrup instead of honey or agave for the sauce?
Tara Noland says
Sure you can if you like!
Beadie says
Will this work if cooked on high for four hours instead of low on 8?
Tara Noland says
It should work but I honestly have not tried that.
Terri says
It possible to cut the cook time down by just cooking on a stove top since the additional ingredients only take 20 minutes at the end? Thanks 🙂
Tara Noland says
Sure, you definitely can cook it on the stove top. You need to saute the onion, carrot and celery first in a bit of canola oil until softened and then continue on.
Wendi Graham says
Hi Tara. Do you drain the cans of water chestnuts and bamboo shoots before adding or throw it all in? Thanks for your help. I’m making baby steps toward Asian cooking and this recipe helps!
Tara Noland says
Yes, I always drain them and will note that in the recipe now, thanks for asking so it will help others too! Enjoy your Asian dishes!
Judy Frost says
You might also want to make a note next to the honey about omitting it, as it shouldn’t really be labelled vegan with honey in. may cause issues for new vegans.
Noshing with the Nolands says
Thank you so much, I am not a good vegan but I am trying!!
Maureen | Orgasmic Chef says
I rarely make vegan meals but I think I might have to make an exception. Those photos are so appealing!
Noshing with the Nolands says
Thanks so much Maureen, we really loved it!
Maureen | Orgasmic Chef says
I rarely make vegan meals but I think I might have to make an exception. Those photos are so appealing!
Kate Newburn says
Going to try this tomorrow! And I’m passing along the recipe to my girls at university.
Noshing with the Nolands says
Thank you so much Kate, enjoy!!
Angela says
Oh wow, everything about this sounds so good!!!
Noshing with the Nolands says
Thanks so much Angela!
Susie Gall says
Lovely, Tara! Sounds amazing.
Noshing with the Nolands says
Thank you so much Susie!
Susie Gall says
Lovely, Tara! Sounds amazing.
jill says
The flavour is leaping out of the monitor onto my tongue! Is fish sauce vegan? If it is, why is it called fish sauce? Inquiring minds want to know 😉
Noshing with the Nolands says
Thanks so much Jill for noting that. I meant to make a notation that fish sauce is optional and not vegan. I have now. Enjoy!
Stephani says
You can replace the fish sauce with Bragg’s to get close to the flavor.
jill says
The flavour is leaping out of the monitor onto my tongue! Is fish sauce vegan? If it is, why is it called fish sauce? Inquiring minds want to know 😉
Heidy@The McCallumsShamrockPatch says
Wow this looks delish and I have to tell you I enjoy Asian Inspired dishes having spent time in Japan and Thailand, my next trip over will hopeful be to China. My husband was stationed in Japan. Your Vegan Chinese Hot pot looks wonderful.
Noshing with the Nolands says
Thank you so much Heidy!!
Becca from It's Yummi! says
This recipe reminds me so much of the sweet and sour soup that I get at my favorite Asian restaurant. The fact that I can make a batch in my slow cooker makes me want kiss you full on the mouth, Tara! 😀
Noshing with the Nolands says
LOL, thanks so much Becca!!