Vegetarian hot pot is one of the delicious dishes, simply prepared, with a light flavor, suitable for family meals on the first days of the month or during the full moon. Let’s join TasteVN in the kitchen to cook a flavorful vegetarian hot pot!
1. Vegetarian Mushroom Hot Pot
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Preparation
25 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Vegetarian Mushroom Hot Pot Serves 4 people
Oyster mushrooms, enoki mushrooms 100 gr Shiitake mushrooms 50 gr Chicken leg mushrooms 50 gr Straw mushrooms 50 gr Lingzhi mushrooms 50 gr Oyster mushrooms 50 gr Cauliflower, 1 taro root, 1 corn 1 piece Carrot 1 piece Tofu 50 gr Sugar cane 100 gr Green onions 2 stalks Seasoning 70 gr (Seasoning powder/salt/oil/soy sauce/sugar…)
Tools for Preparation
How to make Vegetarian Mushroom Hot Pot
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Prepare the ingredients
Wash all vegetables thoroughly and place them in a basket to drain. Cut the cauliflower, tofu, carrots, and taro into small bite-sized pieces.
Cut the sugarcane and corn in half and boil in water for about 30 – 40 minutes to extract sweetness. Finely chop the green onions and sauté them in oil until fragrant.
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Prepare the mushrooms
Cut off the mushroom stems and wash the mushrooms with salt water or rice washing water to remove dirt and bacteria sticking to the mushroom body.
For very long mushrooms, cut them into smaller pieces for convenience.
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Completion
Season the hot pot broth to taste. Dip the ingredients in, and you can enjoy the authentic vegetarian mushroom hot pot that stimulates all the senses.
Tip: The ingredients cook very quickly, so do not cook for too long to avoid losing their crispness and unique flavor.
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Final Product
The hotpot broth should be light, with a fragrant mushroom aroma, and a taste that isn’t overwhelming for the eater. You can serve the vegetarian mushroom hotpot with noodles or rice vermicelli to fill your stomach more.
2. Thai Vegetarian Mushroom Hotpot
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Preparation
40 minutes
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Cooking
25 minutes
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Difficulty
Easy
Ingredients for Thai Vegetarian Mushroom Hotpot Serves 4
Pineapple 1 fruit Fried tofu 2 pieces Fresh rice vermicelli 500 gr (or vegetarian noodles) Straw mushrooms 50 gr Oyster mushrooms 50 gr Enoki mushrooms 100 gr Red apples 70 gr Garlic 2 cloves Tomatoes 5 fruits Sour tamarind 50 gr Accompanying vegetables 200 gr (coriander/ water spinach/ napa cabbage/ okra…) Cinnamon sausage 100 gr Thai hotpot seasoning 50 gr Chili 3 fruits Seasoning 50 gr (vegetarian fish sauce/ salt/ seasoning powder/ sugar…)
Required Tools
How to Prepare Vegetarian Thai Mushroom Hotpot
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Prepare the Ingredients
All ingredients must be washed thoroughly and then cut into small bite-sized pieces, garlic minced finely.
Add a little warm water to the tamarind to dissolve it. Then strain to get the tamarind juice for cooking.
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Cooking
Add 1 tablespoon of cooking oil to the pot and sauté with garlic until golden, then add water and bring to a boil.
Add oyster mushrooms, vegetarian fish cake, fried tofu, and season to taste.
Next, add tomatoes and tamarind juice, and season the hotpot broth. You can also replace tamarind and tomatoes with a Thai hotpot package.
Maintain a moderate heat until the hotpot boils and all ingredients are cooked evenly, then remove from heat. After that, adjust the seasoning to taste.
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Final Product
The Thai mushroom hot pot has a sour and spicy taste with a rich and delicious flavor. You can enjoy the vegetarian Thai hot pot with fresh noodles, adding herbs and green onions to experience the best feeling.
3. Leafy Mushroom Hot Pot
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Preparation
20 minutes
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Cooking
20 minutes
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Difficulty
Medium
Ingredients for Leafy Mushroom Hot Pot For 3 servings
Leafy herbs 200 grams Oyster mushrooms 100 grams Shiitake mushrooms 50 grams Chicken leg mushrooms 50 grams Fried tofu 1 piece Homemade tofu 1 piece Loofah 1 piece Chayote 1 piece Carrot 1 piece Cassava 1 piece Jicama 1 piece Bird’s eye chili 12 pieces Vegetarian fish sauce 1 tablespoon Sugar 1 tablespoon Salt 1 teaspoon Vegetarian seasoning 1 tablespoon
Required Tools
Ingredient Photos
How to prepare Stir-fried Mushroom with Vietnamese Rice Herb
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Prepare ingredients
200 grams of Vietnamese rice herb leaves, after purchasing, wash thoroughly several times with water and let them drain.
Tofu, both regular and fried, cut into small square pieces suitable for eating.
All the root vegetables should be peeled, washed clean, and then drained. After that, cut the various root vegetables into small pieces suitable for eating.
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Prepare mushrooms
You can prepare any type of mushroom according to your preference. Cut off the stems of the mushrooms, soak them in diluted saltwater for about 5 minutes, then rinse with water and let them drain.
For larger mushrooms, you can cut or tear them into smaller pieces suitable for eating.
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Cooking the broth
You place a pot on the stove with 2 liters of water, add 1 gourd, 1 susu, 1 carrot, 1 cassava root, and 1 preserved radish that has been prepared.
After cooking for about 30 minutes, remove the vegetables and keep the broth.
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Completion
You put the pot with the broth and green chili, season it with: 1 tablespoon of vegetarian fish sauce, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 tablespoon of vegetarian seasoning.
When the hotpot boils, add the various mushrooms, tofu, and fried tofu. Finally, add the rice paddy herb to enjoy.
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Finished Product
The mushroom hot pot with Vietnamese basil not only has an eye-catching color but also an enticing aroma that attracts diners.
The hot broth has a natural sweetness, rich spices, along with the spiciness of bird’s eye chili mixed with the fragrant aroma of Vietnamese basil. Enjoying the hot pot with vermicelli and Vietnamese basil salt on rainy days is absolutely delicious.
Recipe for Vietnamese basil salt: Grind 20 grams of coarse salt with 5 grams of bird’s eye chili, 30 grams of Vietnamese basil, and 1 teaspoon of sugar.
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*You are invited to refer to more delicious vegetarian recipes at the channel Tiktok GREEN VEGETARIAN KITCHEN
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