Best 2 Vegetarian Hot Pot Recipes
Welcome to a delectable journey of flavors with our vegetarian hot pot extravaganza! This hearty and comforting dish is a symphony of fresh vegetables, savory broth, and aromatic herbs, coming together in a delightful medley of textures and tastes. This article presents a collection of diverse vegetarian hot pot recipes, each with its own unique blend of ingredients and flavors. From the classic Chinese hot pot with an assortment of vegetables, tofu, and mushrooms, to the spicy Thai hot pot bursting with fragrant herbs and chilies, there's a recipe here to tantalize every palate. We also feature a hearty Japanese miso hot pot, a flavorful Indian vegetable hot pot, and a refreshing Vietnamese hot pot with a tangy dipping sauce. Whether you're seeking a cozy meal on a chilly evening or a vibrant gathering with friends and family, our vegetarian hot pot recipes are sure to satisfy. So, gather your ingredients, prepare your taste buds, and embark on a culinary adventure that will leave you feeling warm, nourished, and utterly content.
Here are our top 2 tried and tested recipes!
CROCK POT SPICY HOT VEGETARIAN CHILI
I have been on a veggie kick as of late and have come up with many many really awesome recipes just by playing with ingredients. This is today's experiment. I poured it over brown rice, it's so good! Please use gloves when mincing the hot peppers, or use a mini-chopper like I did!
Provided by ddav0962
Categories Corn
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Dice onion, green pepper, and portabello mushroom, throw in crock pot.
- Add diced tomatoes, ro-tel, and chicken or vegetable broth.
- Add corn and all beans rinsed and drained.
- Add spices and minced hot peppers (can omit hot peppers if you can't take the serious heat).
- Stir everything together.
- Cover crock pot and cook on high 4 hours or low 7-8 hours.
VEGETARIAN HOT POT
Steps:
- Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic. Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender 3 to 4 minutes. Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.
Tips:
- Use a variety of vegetables. This will give your hot pot a more complex flavor and texture. Some good choices include carrots, celery, potatoes, mushrooms, and broccoli.
- Don't be afraid to experiment with different spices and herbs. A little bit of cumin, coriander, or chili powder can go a long way in adding flavor to your hot pot.
- If you're using tofu, be sure to press it before adding it to the hot pot. This will help to remove excess moisture and give the tofu a firmer texture.
- Serve your hot pot with a variety of dipping sauces. This will allow your guests to customize their meal to their own taste.
Conclusion:
Vegetarian hot pot is a delicious and easy-to-make meal that is perfect for a cold winter day. It's also a great way to use up leftover vegetables. So next time you're looking for a hearty and satisfying meal, give vegetarian hot pot a try.
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