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Vegan Crockpot Chinese Hot Pot by Noshing With The NolandsThis recipe was fun to develop. I have done a Wor Won Ton Soup a million times before but never a Hot Pot. I had a request for a vegan meal and thought this one would be perfect to make vegan. I like vegan meals but if I have a choice I always add cheese and then it becomes vegetarian. This meal of course didn’t need any cheese. The flavors abound in this simple and easy.

I know this is a stretch from the traditional hot pot. Usually a steaming stew is set in the center of a table so that different meats and seafood can placed in and cooked in the stew. They are then usually eaten with a dipping sauce. I have included a sauce but this one you add right into the soup just before eating.

The soup is hearty and full of vegetables and firm tofu which is filling and satisfying for a vegan meal. Ken absolutely loved it and raved all evening. I was thrilled. Amber has been wanting more and more vegetarian meals so I was happy to offer this up to her also.

When making Asian meals I like to make things easier on myself and purchase the garlic and ginger paste. It is so fast and easy to use when you have a lot of ingredients to deal with such as in many Asian recipes.

This is a great soup for January to help you loose those extra pounds from the holidays but one that will also warm you to your soul. Add as much heat as you like, we made it medium spicy but you can amp that up with the chili peppers in the soup or add a Sriracha on the side!!

Vegan Crockpot Chinese Hot Pot by Noshing With The NolandsTotal time

A vegan hot pot recipe that has so much flavor.

Author: Tara Noland

Recipe type: Soup

Cuisine: Chinese

Serves: 6-8 servings



  • 1 medium yellow onion, chopped
  • 1 cup carrot, cut on the diagonal
  • 2 celery stalks, cut on the diagonal
  • 8 oz. (227 ml.) can sliced water chestnuts, drained
  • 8 oz. (227ml.) can bamboo shoots, drained
  • 2 tsp. garlic paste
  • 2 tsp. ginger paste
  • 2 tsp. fish sauce, optional, not vegan
  • ½ tsp. red pepper flakes, or to taste
  • 3 Tbsp. low sodium soy sauce
  • 60 oz. (1800 ml.) vegetable stock


  • 2 bunches baby bok choy, sliced
  • 8 oz. firm tofu, drained and cubed
  • 4 oz. button mushrooms, sliced
  • 1 oz. snow peas, strings removed, cut into 1" pieces
  • 6 scallions, chopped and divided

Ginger Soy Sauce

  • 2Tbsp. ginger paste
  • 2 Tbsp. honey, not vegan or agave syrup, vegan
  • 1 tsp. sesame oil
  • 2 Tbps. low sodium soy sauce


  1. Add the soup ingredients to a large crockpot and cook for 7-8 hours on low heat. About 20 minutes before serving add the additions. Including only half the scallions. Reserve the other half for garnish. Cook for 20 min.
  2. Meanwhile make the Ginger Soy Sauce. Combine all ingredients in a small bowl and whisk well. Serve a spoonful of the sauce with each bowl of soup and garnish with the reserved green onion, serve immediately.

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