Vegan Hot Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
6 cups vegetable broth51/4-inch-thick slices fresh ginger, peeled 3 cloves garlic, minced 3 teaspoons olive oil 2 cups shiitake mushrooms, stemmed, wiped clean and sliced (or whatever mushrooms you want)3 tablespoons crushed cayenne pepper, or to taste 1 small bok choy, cut into 1/2-inch pieces, stems and greens separated 4 ounces rice noodles, or rice sticks (you can leave this out if you want)1 package Nasoya super-firm cubed tofu1 cup sliced carrots, (2 large) 4-6 teaspoons rice vinegar 2 teaspoons reduced-sodium soy sauce 2 tablespoons toasted sesame seeds chopped scallions, for garnish
1. Combine broth, ginger and garlic in a large pot; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes.
2. While you're doing that, heat the oil in a large nonstick skillet over medium-high heat (but be careful not to burn the oil!) Add mushrooms and cayenne pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy STEMS; cook, stirring often, until tender, 3 to 4 minutes.
3. Add the mushroom mixture from the skillet to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes.
4. Add bok choy GREENS and tofu; simmer until heated through, about 2 minutes.
5. Stir in carrots, vinegar to taste, soy sauce and sesame seeds. Simmer for another few minutes until the carrots are tender but not mushy.
6. Serve garnished with scallions. Makes five 1.5 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SHAKINGTHETREE.
2. While you're doing that, heat the oil in a large nonstick skillet over medium-high heat (but be careful not to burn the oil!) Add mushrooms and cayenne pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy STEMS; cook, stirring often, until tender, 3 to 4 minutes.
3. Add the mushroom mixture from the skillet to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes.
4. Add bok choy GREENS and tofu; simmer until heated through, about 2 minutes.
5. Stir in carrots, vinegar to taste, soy sauce and sesame seeds. Simmer for another few minutes until the carrots are tender but not mushy.
6. Serve garnished with scallions. Makes five 1.5 cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user SHAKINGTHETREE.
Nutritional Info Amount Per Serving
- Calories: 349.3
- Total Fat: 13.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,809.5 mg
- Total Carbs: 48.2 g
- Dietary Fiber: 5.7 g
- Protein: 10.3 g
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