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Lazy Vegan Spicy Hotpot
25 minServes 2Nutri-Score C€€
C
25 min
25 minLazy Vegan Spicy Hotpot
what you need
Ingredients
sesame oilPantry15 ml
ginger (sliced)Produce15 g
garlic (minced)Produce3 pieces
scallions (sliced)Produce2 pieces- chili oil crispPantry40 g
soft silken tofu (cut into cubes)Fresh300 g- shiitake mushrooms (finely chopped)Produce100 g
- tofu puffsFresh100 g
waterOther800 ml
soy saucePantry30 ml- Szechuan cooking winePantry20 ml
- ramen seasoningPantry10 g
- frozen vegan dumplings (frozen)Fresh8 pieces
instant noodlesGrains2 pieces- bok choy (halved)Produce200 g
- bean curd ballsFresh100 g
- green chilies (sliced)Produce1 piece
- red chilies (sliced)Produce1 piece
per serving
Nutrition
528kcal
- Carbs
- 48 g
- Proteins
- 23 g
- Fat
- 28 g
what you’ll use
Tools
Stockpot- Stovetop
step by step
Method
- Step 1
Sauté the aromatics
- Heat the sesame oil in a pot over medium heat.
- Sauté the ginger, garlic and scallions until fragrant.
- Step 2
Build the spicy base
- Add a generous spoonful of chili oil crisp and stir.
- Add the silken tofu, chopped shiitake mushrooms and tofu puffs.
- Pour in the water.
- Step 3
Season and add the fillings
- Stir in the soy sauce, Szechuan wine and ramen seasoning (or vegan chicken bouillon).
- Add the frozen vegan dumplings, instant noodles, bok choy and bean curd balls.
- Step 4
Simmer
- Cook until the noodles and dumplings are tender and the vegetables are cooked through.
- Step 5
Garnish and serve
- Top with more chili oil crisp and sliced green and red chilies.
- Serve hot straight from the pot.