20-Minute Vegan Hot Pot

Are you looking for a quick, healthy, and utterly delicious vegan meal that tantalizes your taste buds? Look no further! My 20-minute Vegan Hot Pot recipe, infused with the exotic flavors of Tom Yum paste and creamy coconut milk, will transform your dinner into a culinary adventure.

This recipe not only brings speedy plant-based goodness to your table but also introduces an exciting twist with vegan calamari and scallops made from marinated king oyster mushrooms. It’s an ideal dish for anyone seeking a fast, fun, and nutritious meal that doesn’t compromise on flavor.

What You’ll Love About This 20-Minute Vegan Hot Pot:

• Quick and Easy: Ready in just 20 minutes, perfect for busy weeknights.
• Health-Forward: Packed with plant-based ingredients, offering a balance of nutrients.
• Fun to Make: An enjoyable cooking experience that’s great for involving the family.
• Exotic Flavors: A delightful combination of Tom Yum paste and coconut milk creates a taste sensation.
• Versatile: Easily customizable with your favorite veggies or plant-based proteins.

Instructions:

1. Prepare the Fixings: Slice the veggies, drain the vegan seafood, boil the noodles.
2. Heat the Base: In a pot, heat olive oil over medium heat. Add garlic, Tom Yum paste, onions and tomatoes. Stir for 2 minutes to release its aroma.
3. Create the Broth: Pour in the coconut milk and vegetable broth, bringing it to a gentle simmer.
4. Cook the Veggies: Toss in the cabbage or your choice of chopped vegetables, along with the noodles and tofu. Simmer for about 5 minutes, or until they are tender.
5. Serve Hot: Garnish with cilantro. Enjoy your delectable vegan hot pot steaming hot!

For more fast healthy meals, try my Coconut Curry Lentil Bowls or my Vegan Red Curry Dumpling Soup!

20-Minute Vegan Hot Pot

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Savor a healthy 20-min Vegan Hot Pot, with Tom Yum, coconut milk, and king oyster mushrooms. A quick, delicious, and nourishing feast!

Author: Carrots and Flowers

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!

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