Spicy Vegan Hot Pot
Spicy, sour, and a bit sweet hot pot that is super flavorful, comforting, and easy to make! Flavored with lemongrass, ginger, and chilies. Served with your favorite greens, tofu, and noodles!
Equipment
Ingredients
Broth
- 1 tbsp oil
- 2 lemongrass stalks halved
- 1- inch ginger peeled and sliced
- 1 green onion thinly sliced
- 3 small Thai chilis sliced
- 1 cup pineapple chopped
- 2 medium tomatoes finely diced
- 4 cups water
- 1/2 ear of corn sliced into 2-inch slices
- 1 tbsp coconut sugar or regular sugar
- 1 and 1/2 tsp salt
- 1 tsp soy sauce
- 1 tbsp tamarind paste optional
The Rest
- 5 ounces dry noodles of your choice
- 3 cups mushrooms sliced
- 1 block of tofu diced
- a handful of your favorite greens: spinach, pak choy, okra, etc
- vegan chick'n or TVP slices, optional
Instructions
- In a large pot, heat the oil over medium heat. Once hot, add lemongrass stalks, ginger, green onion, and chilis. Fry for about 5 minutes.
- Next, add the chopped tomatoes and pineapple, and cook for 5 more minutes, or until the tomatoes have released their juice.
- Pour the 4 cups of water into the pot. Add the corn, coconut sugar, salt, and soy sauce. Let simmer for about 20 minutes. If using, dilute the tamarind paste in a couple of tablespoons of warm water and let it sit for 5 minutes. Strain and add to the broth.
- In the meantime, cook the noodles, wash and prepare the vegetables, and dice the tofu and/or vegan chicken.
- Place the pot on a portable burner on the table and let it simmer. Place the vegetables, noodles, and tofu around it, and enjoy! Each guest can cook the veggies of their choice for a few minutes in the pot. Fill your bowl with noodles, top with tofu, veggies, and pour hot broth over them.
Notes
- If serving more than 3 people or if you want leftovers, feel free to double the recipe.
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