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Spicy Vegan Hot Pot Recipe

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3.9 from 6 reviews

This Spicy Vegan Hot Pot is a flavorful and comforting dish featuring a tangy tamarind-based broth enriched with lemongrass, ginger, pineapple, and mushrooms. Served with a variety of fresh vegetables, vegan proteins, and rice or wheat noodles, this hot pot invites everyone to customize their meal by simmering their preferred ingredients in the aromatic broth. Perfect for sharing and enjoying a warm, hearty vegan meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 servings
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Broth Base

  • 1/3 cup tamarind paste
  • 1 cup boiling water
  • 2 tbsp oil
  • 2 tbsp minced lemongrass
  • 1 inch ginger (minced)
  • 1 cup pineapple chunks (from 1/4 of a large pineapple)
  • 1 medium tomato (sliced into 1-inch thick slices)
  • 4-5 cremini mushrooms (whole or quartered)
  • 6 cups water
  • 1/4 cup granulated sugar
  • 1 tbsp salt
  • 1 tsp mushroom seasoning (optional)
  • 2 lemongrass stalks (slightly crushed)
  • 2 small Thai chilis (sliced)

Optional Add-ons

  • 6 pieces tofu puffs (optional)
  • 4-6 baby corns (optional)
  • Mixed mushrooms (sliced)
  • Vegan protein of choice: tofu, vegan bologna, sausages, etc. (diced)
  • Greens: Morning glory, spinach, Chinese broccoli, pak choy, okra, etc.
  • Rice or wheat noodles

Instructions

  1. Prepare Tamarind Juice: Place tamarind paste into a bowl and cover with 1 cup boiling water. Use a spoon to mash and dilute the tamarind. Let it sit for about 10 minutes, then strain through a fine-mesh sieve, discarding solids to collect a smooth tamarind juice for the broth.
  2. Make the Broth: Heat 2 tablespoons of oil in a deep pot over medium heat. Add minced lemongrass and ginger, sautéing for about 1 minute until fragrant. Then add pineapple chunks and tomato slices, sautéing for 3-5 minutes while stirring. Add cremini mushrooms and sauté for another 2 minutes.
  3. Add Liquids and Seasonings: Pour in 6 cups water along with the strained tamarind juice. Season the broth with sugar, salt, and optional mushroom seasoning. Add the slightly crushed lemongrass stalks to enhance aroma.
  4. Add Optional Ingredients: Incorporate tofu puffs and baby corn if using; these will absorb the broth’s flavors. Add sliced Thai chilis for spiciness.
  5. Simmer the Broth: Bring the broth to a boil, then reduce heat to low and let it simmer uncovered for about 20 minutes to meld flavors.
  6. Prepare Add-ins: While the broth simmers, wash and slice all fresh vegetables into bite-sized pieces. Cook rice or wheat noodles according to package instructions, then drain and rinse with cold water. Dice your choice of vegan protein and arrange all add-ins separately on plates for serving.
  7. Serve the Hot Pot: Transfer the simmering broth to a portable gas burner or electric stainless steel hot pot at the table set on low heat. Arrange all vegetables, noodles, and vegan proteins around the hot pot to allow guests to add their preferred ingredients, cook for a few minutes in the broth, then enjoy by combining with noodles and broth in individual bowls.

Notes

  • The broth can be stored in the refrigerator for up to 3 days.
  • Adjust the number of Thai chilis to control the spiciness level.
  • Use a variety of fresh greens and mushrooms to enhance flavor and nutrition.
  • This hot pot is highly customizable; choose your favorite vegan proteins and noodles to suit your preferences.
  • Ensure to rinse noodles after cooking to prevent sticking when served hot pot style.

Find it online: https://cheftinaskitchen.com/spicy-vegan-hot-pot-recipe/