VEGETARIAN HOT POT RESTAURANT RECIPES

VEGETARIAN HOT POT RECIPE | EATINGWELL

Vegetarian Hot Pot Recipe | EatingWell image

Quick to prepare, this Asian-style noodle soup has all the makings of a one-pot meal. To punch up the heat, add a dab of chile-garlic sauce.

Provided by EatingWell Test Kitchen

Total Time 45 minutes

Number Of Ingredients 14

Ingredients

5 1/4 cups vegetable broth, or reduced-sodium chicken broth
4 1/4-inch-thick slices fresh ginger, peeled
2 cloves garlic, crushed and peeled
2 teaspoons canola oil
1 3/4 cups shiitake mushrooms, stemmed, wiped clean and sliced (4 ounces)
¼ teaspoon crushed red pepper, or to taste
1 small bok choy, cut into 1/2-inch pieces, stems and greens separated
3 1/2 ounces Chinese wheat noodles, or rice sticks (see Ingredient note)
1 14-ounce package firm tofu, drained, patted dry and cut into 1/2-inch cubes
1 cup grated carrots, (2 large)
4-6 teaspoons rice vinegar
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1/4 cup chopped scallions, for garnish

Steps:

Combine broth, ginger and garlic in a Dutch oven; bring to a simmer. Simmer, partially covered, over medium-low heat for 15 minutes. Discard the ginger and garlic.
Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and crushed red pepper; cook, stirring often, until tender, 3 to 5 minutes. Add bok choy stems; cook, stirring often, until tender, 3 to 4 minutes.
Add the mushroom mixture to the broth. Add noodles, reduce heat to medium-low and simmer for 3 minutes. Add bok choy greens and tofu; simmer until heated through, about 2 minutes. Stir in carrots, vinegar to taste, soy sauce and sesame oil. Serve garnished with scallions.

Nutrition Facts : Calories 195.3 calories, CarbohydrateContent 25.7 g, FatContent 6.6 g, FiberContent 4.9 g, ProteinContent 11.2 g, SaturatedFatContent 1 g, SodiumContent 891.8 mg, SugarContent 5.2 g

VEGETABLE HOTPOT RECIPE - FOOD.COM

Vegetable Hotpot Recipe - Food.com image

Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 1/2 lbs potatoes, peeled and diced
2 1/2 lbs vegetables, chopped (you can use almost anything, including carrots, broccoli, peppers, onions, courgettes, eggplant, cel)
2 cloves garlic, crushed
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon rosemary
2 teaspoons paprika
1 tablespoon fresh parsley, chopped
1 bay leaf
1 teaspoon mustard powder
3 tablespoons flour
1 tablespoon tomato paste
2/3 cup cold water
2 cups vegetable stock
salt and pepper, to taste

Steps:

Boil potatoes just lightly until about cooked.
Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
Do not overcook.
Add the herbs and seasonings to the vegetables.
Mix mustard powder, flour and tomato paste with water and stock until smooth.
Pour mixture onto the vegetables and bring to a boil, stirring constantly.
Season with salt and pepper.
Transfer to an ovenproof dish if necessary.
Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
Season with salt and pepper.
Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
Serve with a salad or on top of rice.

Nutrition Facts : Calories 342.2, FatContent 10.8, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 52.1, CarbohydrateContent 56.4, FiberContent 7.2, SugarContent 2.9, ProteinContent 7

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