Vegetarian Hot Pot Recipes

VEGETABLE HOTPOT

Steps:

• Boil potatoes just lightly until about cooked.
• Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
• Do not overcook.
• Add the herbs and seasonings to the vegetables.
• Mix mustard powder, flour and tomato paste with water and stock until smooth.
• Pour mixture onto the vegetables and bring to a boil, stirring constantly.
• Season with salt and pepper.
• Transfer to an ovenproof dish if necessary.
• Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
• Season with salt and pepper.
• Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
• The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
• Serve with a salad or on top of rice.

VEGETARIAN HOT POT

Steps:

• Combine broth, ginger, and garlic in a Dutch oven; bring to a simmer; simmer, partially covered, over medium-low heat 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 stirring often, until tender,3 to 5 minutes.
• Add the bok choy stems; cook stirring often, until tender 3 to 4 minutes.
• Add mushrooms, bok choy stems 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 3 minutes.
• Stir in carrots, vingar to taste, soy sauce and sesame oil; serve garnished with scallions.