Hot Pot's Vegetarian Revolution: A Meat-Free Feast

Hot pot can definitely be vegetarian! A Chinese hot pot typically involves a group of people gathered around a large pot of broth, with various ingredients like thinly sliced meats, seafood, tofu, mushrooms, and vegetables. However, for vegetarians, the meat and seafood can be replaced with plant-based proteins such as tofu, tofu skin, tofu puffs, tofu knots, tofu sheets, and tofu fish cakes.

Vegetarians can also enjoy a variety of vegetables in their hot pot, such as napa cabbage, bok choy, bamboo shoots, lotus root, watercress, spinach, bean sprouts, snow pea leaves, daikon, carrots, and potatoes.

In addition to the main hot pot, a crucial part of the meal is the dipping sauce. A typical hot pot sauce is made with Chinese sesame paste, Chinese black vinegar, soy sauce, vegetarian oyster sauce, sugar, chili oil, garlic, green onions, and cilantro.

So, whether you are a vegetarian or not, hot pot is a delicious and customizable meal that can be enjoyed by all!

Tofu and tofu products

Tofu is a great option for a vegetarian hot pot. It's a popular ingredient as it absorbs the flavours of the fragrant, spicy broth.

There are several types of tofu and tofu products that can be used in a hot pot. Here are some suggestions:

• Regular tofu: For a regular block of tofu, freezing and then thawing it will change the texture and make it more porous so that it holds up better in the broth.
• Fried tofu: This is a popular option for hot pot as it has a different texture and flavour compared to regular tofu. It also absorbs more of the broth.
• Silken tofu: This variety has a softer, smoother texture and is often used in soups and hot pots.
• Yuba sheet, yuba knots, tofu skin, and tofu sheets: These products have different textures and flavours compared to regular tofu and are worth trying if you can find them at an Asian grocery store.
• Frozen tofu: This is often recommended for hot pot as it becomes like a sponge and absorbs all the flavours of the broth.

When preparing tofu for hot pot, it is usually cut into 1-inch cubes or squares. It can be added to the broth at the beginning of the meal and left to cook indefinitely, as long as it is monitored to ensure it doesn't overcook.

Vegetables

Crunchy vegetables such as bamboo shoots, lotus root, cauliflower, radish, broccoli, and carrot add texture to the dish. Starchy root vegetables like potatoes, sweet potatoes, squash, and taro root are also good options. Leafy greens such as napa cabbage, pea shoots, baby bok choy, Chinese broccoli, yu choy, and Swiss chard provide a nutritious and tasty element. Other Chinese vegetables such as winter melon, celtuce, and bean sprouts can add variety and authenticity to the dish.

Mushrooms are another popular choice for vegetarian hot pots, with enokitake (golden needle mushrooms), oyster mushrooms, seafood mushrooms, shimeji, and wood ear mushrooms being recommended. Soaking the mushrooms in water beforehand is often necessary to rehydrate them.

The order in which the vegetables are cooked is also important. Harder, starchy vegetables like potatoes, taro, and pumpkin should be cooked first, as they take longer to become tender. Leafy greens like spinach and bok choy should be blanched briefly to avoid overcooking.

Mushrooms

A variety of mushrooms can be used in hot pots, including shiitake, king oyster, portobello, cremini, chestnut, and white button mushrooms. Some recipes call for specific types of mushrooms, such as French green lentils or "lentilles vertes", while others suggest using a mix of different mushrooms to create different flavours and textures. For example, a combination of fresh shiitake, oyster, shimeji, black fungus, enoki, and tinned straw mushrooms can be used.

When preparing mushrooms for a hot pot, it is important to brush them free of dirt and slice or tear them into bite-sized pieces. Sturdier mushrooms, such as button mushrooms, should be added to the pot first, followed by more delicate varieties like enoki and oyster mushrooms. This ensures that each type of mushroom cooks properly and maintains its unique texture.

In addition to their role as a key ingredient, mushrooms can also be used to make a flavourful vegetarian or vegan broth for the hot pot. This involves cooking assorted mushrooms with alliums, such as onions, shallots, garlic, and scallions, to create a mild and refreshing broth that is packed with umami flavour. This mushroom broth can be used as a base for stews, soups, and braises, or simply enjoyed on its own.

Ingredients:

• 150 g mixed mushrooms (fresh shiitake, oyster, shimeji, black fungus, enoki, or tinned straw mushrooms)
• 400 g white button mushrooms
• 1 tablespoon cornflour
• 1 1/2 cups vegetable stock
• 2 tablespoons hoisin sauce
• 2 tablespoons soy sauce
• 2-3 tablespoons olive oil
• 1 teaspoon sesame oil
• 4 garlic cloves, crushed
• 1/2 teaspoon Chinese five-spice powder
• 1 teaspoon crumbled dried wakame (optional)
• 200 g silken tofu, cut into 2 cm cubes (optional)
• Snipped coriander, to garnish (optional)
• Sliced spring onions, to garnish (optional)

Instructions:

• Preheat the oven to 200°C conventional or 180°C fan-forced. Lightly oil a casserole dish with a lid.
• Brush the mushrooms to remove any dirt. Slice the button mushrooms and set aside. Cut or tear the fresh mixed mushrooms into bite-sized pieces, keeping the different varieties separate.
• Mix the cornflour with some of the vegetable stock in a bowl to make a smooth paste. Add the remaining stock, hoisin sauce, and soy sauce, stirring until well combined.
• In a large saucepan, heat the olive oil and sesame oil over medium heat. Add the garlic and Chinese five-spice, stirring until aromatic (about 20 seconds).
• Add the button mushrooms and any fresh shiitake, stirring to coat with the garlicky oil. Cook for about 5 minutes, until slightly softened.
• Add any shimeji mushrooms, black fungus, or tinned straw mushrooms. Cook, stirring frequently, for 1 minute.
• Pour the vegetable stock mixture into the saucepan, stirring constantly. Bring to a low boil and cook for 3-4 minutes, until the sauce thickens slightly.
• Stir in any oyster mushrooms and wakame, if using. Pour the mixture into the casserole dish.
• Arrange any enoki mushrooms and silken tofu, if using, on top, poking them slightly into the hot pot.
• Cover the casserole dish and bake for 20 minutes. Check the mushrooms and add more vegetable stock or water if needed. Bake for an additional 10-15 minutes, if necessary.
• Remove from the oven and let it sit for 10 minutes before garnishing with coriander or spring onions. Serve with steamed rice, quinoa, or millet.

This mushroom hot pot is a rich and hearty stew, perfect for a chilly evening. It can be customised with different combinations of mushrooms and serves as a comforting and satisfying vegetarian or vegan dish.

Noodles

• Wheat noodles
• Rice noodles
• Soba noodles
• Spaghetti
• Potato starch noodles
• Sweet potato noodles
• Rice noodles
• Vermicelli
• Udon noodles
• Glass noodles
• Kelp noodles
• Shirataki noodles
• Ramen noodles
• Dumpling noodles
• Gluten-free noodles

Some types of noodles, such as dried starchy noodles, will need to be pre-soaked according to the package instructions before serving.

Dipping sauces

Vegetarian hot pot can be a delicious and interactive dining experience. The best part about hot pot is that guests can personalise their meal by choosing their own ingredients and creating their own dipping sauces.

Light Sesame Soy

This simple recipe combines sesame oil, light soy sauce, oyster sauce, minced garlic, and chopped spring onion. Sprinkle some sesame seeds on top for a crunchy texture.

Chilli Oil Vinegar Dip

Chilli oil is the star of this recipe, adding a wonderful kick to the dip. Simply combine chilli oil with minced garlic, black vinegar, light soy sauce, and chopped spring onion.

Creamy Dashi Garlic

This creamy sauce features peanut butter, minced garlic, and chopped coriander.

Honey Miso Dip

This dip is a perfect balance of sweet, salty, and savoury. Combine chopped spring onion, chopped coriander, and honey with miso paste.

Spicy Peanut Dip

This dip is creamy and nutty, with a hint of spice. Combine peanut butter, spicy bean paste, and chopped spring onion.

Classic Spicy and Sweet Chilli

This classic sauce is perfect for those who like a bit of heat. Simply combine chilli paste, sweet chilli sauce, garlic and onion powder, and chilli flakes.

Hot and Sour Garlic

For a tangy and spicy kick, mix together McDonald's garlic chilli sauce, black or rice vinegar, and light soy sauce.

Taiwanese Shacha

This savoury and garlicky sauce features Shacha sauce, coconut aminos, rice vinegar, scallions, toasted sesame oil, Thai chilli peppers, Chinese sesame paste, cashew butter, and garlic.

Garlic Sesame Sauce

A creamy, garlicky, and savoury sauce made with Chinese sesame paste, cashew butter, coconut aminos, rice vinegar, garlic, shiitake mushroom seasoning, and water.

Chinese Spicy Garlic Chilli Sauce

A spicy and tangy sauce featuring garlic chilli sauce, balsamic vinegar, toasted sesame oil, rice vinegar, scallions, sesame seeds, Sichuan peppercorn powder, and oyster sauce.

Japanese Sesame Miso

This creamy and nutty sauce is made with white miso paste, toasted sesame oil, rice vinegar, Chinese sesame paste, coconut aminos, toasted white sesame seeds, and water.

Beijing-Style Dipping Sauce

A nutty and savoury sauce that uses Chinese sesame paste as its base. Other ingredients include red fermented bean curd, fermented leek flower sauce, sesame oil, garlic, and cilantro.

Frequently asked questions