20-Minute Vegan Hot Pot
 
Prep time
Cook time
Total time
 
Savor a healthy 20-min Vegan Hot Pot, with Tom Yum, coconut milk, and king oyster mushrooms. A quick, delicious, and nourishing feast!
Author:
Recipe type: Dinner
Cuisine: Vegan, Thai Inspired
Serves: 4 servings
Ingredients
  • 4 cloves garlic
  • 1 medium tomato
  • 1 small white onion
  • 3 heaping tbsp tom yum paste
  • 1 can coconut milk
  • 1 qt vegetable broth
  • 1 lime
  • 2-3 tbsp maple syrup to taste
  • 6 oz dry rice noodles
  • 1 can Nature's Charm vegan calamari
  • 1 can Nature's Charm vegan scallops
  • 1 block firm tofu
  • ¼ small head cabbage
  • handful cilantro
Instructions
  1. Prep the veggies, noodles, and proteins. Mince the garlic. Slice the onion and tomato. Drain the calamari and scallops. Boil the noodles according to package instructions then drain and rinse in cold water. Chop the cabbage. Cube the tofu. Pull the cilantro stems from the leaves. Discard stems.
  2. Prep your cooking/serving station. Place your hot pot on your serving table. Place the noodles, tofu, scallops, calamari, and cilantro in small bowls or a platter next to your hot pot.
  3. Make your broth. Heat 1 tbsp of cooking oil over medium high heat. Add the onion, tomato, garlic, and tom yum paste. Stir well then add the coconut milk and vegetable broth. Taste and add lime juice and maple syrup until flavors are balanced. Stir and let simmer for about ten minutes.
  4. Serve your hotpot. Have each diner add their desired veggies, noodles, and proteins to the broth. Simmer for a few minutes, then portion the soup into bowls, garnish with cilantro and enjoy!
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/20-minute-vegan-hot-pot/