Vegan Crockpot Chinese Hot Pot
A vegan hot pot recipe that has so much flavor.
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.