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–+ servings

Vegan Crockpot Chinese Hot Pot

Tara Noland
A vegan hot pot recipe that has so much flavor.
4.80 from 20 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Course Soup Recipes
Cuisine Chinese
Servings 6 -8 servings

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.
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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