I may live in a rural area, but we have a spectacular Asian restaurant within ten minutes of our house.  This Asian restaurant offers an amazing traditional dish called a Hot Pot.  When my husband is out of town I take myself out for dinner to buy myself a hot pot.

These hot pots are not vegan, they aren’t even vegetarian.  The stock is usually seafood based and even the “vegetarian” version comes with fish cakes.  I just love a soup full of flavorful broth with delicious veggies floating around.  So I decided to make my own vegan version.

By the way, if you are visiting from the SITS 31 Days to Build a Better Blog Meatless Monday linkup, welcome.  My name is Miriam. I am not vegan (but this blog has mostly become about vegan food).  I eat a mostly vegetarian diet, which until shortly after I started this blog consisted primarily of dairy products.  I started delving into vegan foods for health and environmental reasons.  I have discovered how amazing vegan food can taste.  I actually prefer vegan food in many situations.

This blog isn’t about strict veganism, it’s about finding plant based alternatives that are just as good as the omnivore version.  I believe that every day people don’t eat meat and/or animal products is a step in the right direction.  This is why I love Meatless Monday.  If every household finds vegetarian or vegan options that they like one day a week, those options will spread out to other days of the week.

And hopefully people will eat a lot more veggies, because veggies are amazing.

Back to my recipe for this meatless Monday.

 IMGP2308 Because the original dish I am mimicking would use a seafood broth, I decided to use seaweed with a a strong vegetable broth seasoned with garlic, ginger and soy sauce.  Beyond that ingredients are open to interpretation.

IMGP2316 The Asian restaurant usually serves the hot pot with bok choy, a couple different types of mushrooms, scallions and occasionally seaweed.  The mushrooms are often unfamiliar to American tastes.  I’ve actually had friends ask me: “Do you think it’s safe to eat this mushroom? I don’t know if I should take my chances.”


I found such unusual mushrooms at my grocery store next to the bok choy the other day.  Thus, inspiration for a hot pot. I also threw in some baby bella mushrooms, red pepper and snowpeas.  If I had some firm tofu on hand I would have put some in the hot pot too.

Vegan Hot Pot

by Miriam Wilcox

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: pot soup/stew gluten-free vegan bok choy mushrooms snow peas Chinese

Ingredients (Serves 4)

  • 6 cups vegetable stock
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 cup seaweed (combination dulse, alana etc)
  • 3 green onion, sliced
  • 1 tablespoon soy sauce
  • 3.5 oz package of bunashimeji mushrooms (beech mushrooms), base removed
  • 1 cup sliced baby bella mushrooms
  • 1 cup snow peas
  • 1/2 whole red bell pepper, sliced
  • 2 pounds bok choy, base removed


Place vegetable stock garlic, ginger seaweed, green onion and soy sauce in a large pot. Bring to a boil. Allow to simmer for 10 minutes.

Place remaining ingredients in the pot. Simmer until vegetables are tender.

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Are you slightly confused about the seaweed terms I mentioned?  Seaweed comes in a huge amount of varieties that are not nori (the type used in sushi).  Seaweed is a great source of vitamins and minerals and adds a bit of a flavor punch.  Next time you are at a natural food store, ask them about their seaweed selection.  Chances are you might never have heard of some of the types.  But if you are in a seaweed bind, nori will work.  It’s just not as exciting as some of the other kinds.

IMGP2313 Because this soup is vegan and healthy, I’m linking it up to Diet, Desserts and Dog’s Wellness Weekend.  Be sure to check out the page for plenty of other ideas for Meatless Monday.  If your family enjoys a meatless Monday, maybe it can expand to Meatless Wednesday and Saturday.  Eventually getting to a point where meat is the exception, not the rule.

On to the Meatless Monday blog hop.  Have a great Monday everyone!

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17 Responses to Vegan Seaweed and Mushroom Hot Pot

  1. This looks so rad! Do you have a local source for seaweed or do you get it online? If you get it online, what website do you go through? I need to go on a seaweed hunt.

    • Miriam says:

      I’m lucky to have a wonderful natural foods market right near my house. You never know what you will find when you go so I always stock up when I find interesting things.

  2. Caitlin says:

    your hotpot soup looks delicious! my favorite soups always have mushrooms in them and i love the addition of snow peas. i love them but never seem to eat them often enough.

    • Miriam says:

      My favorite peas are sugar snap peas, but they never seem to taste all that great in soup. At least they never seem to make it to soup. I think I tend to eat them all before they happen.

      Mushrooms are a tough one for me but I always forget when I buy them then I get a little weirded out about eating them.

  3. Genevieve says:

    I don’t think I’ve ever tried hot pot, but your version looks great – love those bowls too! And I appreciate your philosophy on following a vegetarian/vegan diet…Like you, I would call myself vegetarian, although since I started my blog, most the majority of the food I make for myself is vegan, so I appreciate both!

    • Miriam says:

      I really love how my blog is pushing me towards vegan food. One of my favorite (and least favorite) parts is attempting to convert previously omnivore dishes into vegan dishes (with mixed results).

      By the way, I would love if you and/or your sister would write a guest post for “what I would feed a Vegan”. You could link to your favorite dishes on your blogs.

  4. Allie says:

    Haha, I love the “edible mushroom” question. And I love this idea for seaweed! I want to try using more/different seaweeds–I love snacking on Nori sheets (thought I was weird until it went official and those “snack packs” of seaweed sheets starting coming out–I’ll still save money and buy bulk sushi wrappers to munch on) and have recently been adding wakame to flatbreads for a seafood-ish taste.

    Also–I am IN LOVE with your wooden soup bowls–where did you get them??

    • Miriam says:

      The soup bowls come from Goodwill. The big bowl and 4 small bowls were $3. I have top be a little careful with them because they seem like they wouldn’t like long term moisture or the dishwasher. But they are great for soup and salad.

      I’m obsessed with the seaweed snack packs. It’s horrendous for my budget!

      • Allie says:

        I clearly need to do more thrift shopping! And it is SO much cheaper to buy the nori sushi wrapper mega-packs (the same seaweed as in the snack packs) and make your own snacks, all it requires is a pair of scissors!

  5. Gloria Kersh says:

    I love the hot pot soup… I’m thinking maybe even kelp granules would work for the flavor and maybe some oyster mushrooms added in. The bowls are devine!!! can’t believe you found them at Goodwill – they are beautiful!

    • Miriam says:

      I bet kept granule or flakes would be great in a pinch or to hide the seaweed from your family.

      I often pop into goodwill to see if I can find unique items. We are in a rural area so it tends to be rare that I find anything really good.

  6. Toni37 says:

    I think that kind of dish is very tasteful! I never try to taste that kind, But I love mushroom.

  7. Miriam says:

    Mushrooms definitely add a fair bit of flavor to this soup.

  8. […] sometimes I veg eggplant hummus […]

  9. Looks great, I love the pictures. Wooden bowls are lovely and the recipe as well.

  10. willy says:

    Make my appetite.

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