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.
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.
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
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.
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.
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!