Happy Monday! It’s pretty chilly outside which means a simmering pot of broth will hit just the right note! So here we go, todays recipe: vegan Chinese hot pot.
I was first introduced to hot pot when I was living in Montreal and spend a lot of my free time with friends in China town. I was a German exchange student back then and lots of my friends where exchange students from China and if you know me you’d know that I never miss the chance of trying new food. I’ve tried my fare share of restaurants and stalls in Montreal China town and hot pot quickly became one of my absolute favourites.
A conversation a few weeks ago reminded me how much I love it which lead to my family having vegan Chinese hot pot for Christmas dinner. And we did not regret our choice!
Here’s the recipe to our Christmas dinner hot pot feast, including lots of fresh veg and a sesame dip!
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- 2 to 2.5 l vegan vegetable broth
- 4 cm of fresh ginger root, minced
- 6-8 garlic cloves, minced
- 1 fresh chilli, sliced
- Vegetable oil for frying
- Soy sauce to taste
- Rice vinegar to taste (optional)
- 5 spring onions, sliced
- Lots of fresh vegetables, tofu, mushrooms, noodles and vegan meat substitutes
- Sesame dip:
- 6 Tbsp tahini
- 6 Tbsp water
- 3 Tbsp rice vinegar
- 3-6 Tbsp soy sauce (to taste depending on how salty you like it to be)
- 1½ Tbsp maple syrup (or sweetener of choice)
- Sesame seeds (optional)
- For the broth fry the ginger, garlic and chilli in a generous drizzle of vegetable oil in a big pot for a few minutes until very fragrant.
- Then add the broth and let everything simmer for at least 5 minutes. We added the sliced spring onions just before we started our meal and kept some to sprinkle on top of each bowl after serving.
- You need some way of keeping the pot hot on the table. Whether it’s on a movable hob, a little gas camping stove or a proper hot pot set up is up to you. As long as it’s hot and save, it’ll do.
- Now to the fun part, you need to get lots of things to cook and then fish out of the hot pot. You can pretty much get anything you feel like eating.
- Here are a few things that we loved: enoki, shiitake and oyster mushrooms, sweet potatoes, pak choi, carrots, broccoli, water chestnuts, tofu, puffed tofu, vegan meat substitutes, different varieties of noodles and vegan dumplings. We fried the mushrooms, tofu and vegan meat in a little oil beforehand. It’s optional but I believe it brings out the flavours rather nicely.
- You also want to get lots of different dipping sauces. Soy sauce, shacha sauce, sriracha, sesame dip (recipe below), hoisin sauce or whatever floats your boat, the options are endless.
- For the sesame dip add the tahini, water, rice vinegar, soy sauce and maple syrup to a bowl and mix everything with a fork or whisk until smooth and creamy. When you’re happy with the sauce just sprinkle with a tablespoon full of sesame seeds and place it on the table ready for dipping. Enjoy!