My Vegan Mongolian Hot Pot has the same depth, comfort and flavour of its meaty cousin but made entirely from plant-based ingredients. Get the recipe below.
Mongolian Hot Pot is traditionally a communal, warming meal built around a gently simmering broth and a platter of fresh ingredients cooked right at the table. While classic versions rely heavily on meat (sliced lamb to be exact), I've tried to capture all the flavour by using only plant-based ingredients.
My Vegan Mongolian Hot Pot focuses on umami-rich mushrooms, protein-packed tofu, crisp vegetables and an aromatic broth infused with ginger, garlic, chilli and warming spices. It's nourishing and infinitely customisable making it perfect for cosy evenings spent gathering around the hot pot where everyone can cook exactly what they love to eat the most.
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Ingredients
The star of this dish really is the broth. To make it you'll need:
- Vegetable stock
- Dried shiitake mushrooms
- Root ginger
- Garlic
- Cloves
- Star anise
- Bay leaves
- Chinese dates
- Goji berries
- Spring onions
- Soy sauce
- Shaoxing rice wine
- Sesame oil
- White pepper
You can cook whatever you like in the broth but these are some of my favourites:
- Tofu
- Chinese cabbage
- A range of different mushroom varieties
- Glass noodles
- Carrot
- Coriander
A Mongolian Hot Pot wouldn't be complete without a dipping sauce. To make mine you'll need:
- Soy sauce
- Rice vinegar
- Sesame paste
- Chilli oil
- Minced garlic
Step-by-step Instructions
Making a hot pot is simple, in just 4 easy steps you'll have a delicious dinner fit for sharing.
- Step 1: add the ingredients for the broth to the hot pot or pan and simmer gently for 15 - 20 minutes to allow the flavours to develop before you begin cooking the other ingredients.
- Step 2: while the broth cooks, whisk up the dipping sauce and place on the table with the other ingredients.
- Step 3: add the remaining ingredients to the hot pot or pan and cook until piping hot, enjoying them as and when they become cooked through.
- Step 4: dip each mouthful in the dipping sauce and enjoy!
Hint: keep the broth at a gentle simmer, not a rolling boil. This preserves flavour, prevents bitterness, and keeps the tofu tender rather than rubbery.
Substitutions
If you don't have the exact ingredients then don't panic! You can make a few substitutions and still enjoy delicious Vegan Mongolian Hot Pot:
- Soy sauce: swap for tamari or coconut aminos
- Tofu: swap for tempeh
- Leafy greens: swap Chinese cabbage for bok choy, kale and/or spinach
- Mushrooms: use fresh shiitake mushrooms if dried aren't available
Variations
The beauty of hot pots is that you can add whatever you like to the broth so customise it with your favourite veggies. I don't recommend cooking mock-meat in the broth however as it's hard to tell if it's cooked to the right temperature.
Equipment
To make this hot pot you'll need the following essential equipment
- Large flat bottomed pan with tabletop burner or induction cooker, or electric hot pot
- Ladle
- Chopsticks or tongs
- Small bowls for dipping sauces
Storage
You can make the broth in advance and store it in the fridge for up to 3 days or freeze it for 3 months. The dish should, however, be cooked fresh at the table so I don't recommend cooking the tofu, veggies or noodles in advance.
Top tip
Think carefully about the cooking times of each ingredient and cook them "to order" as you'd like to eat them.
Frequently asked questions
No, traditional Mongolian hot pot is made with meat. This recipe has been adapted so you can enjoy it on a plant-based diet.
Avoid boiling the broth too vigorously and use firm or extra-firm tofu varieties.
Starchy vegetables like potatoes can make the broth cloudy and take a lot longer to cook making them less ideal for hot pots.
The recipe
Vegan Mongolian Hot Pot
Ingredients
For the broth
- 1 litre vegetable stock
- 5 dried shiitake mushrooms
- 1 inch root ginger
- 8 cloves Garlic
- 5 cloves
- 5 star anise
- 2 bay leaves
- 2 Chinese dates
- 1 tablespoon goji berries
- 1 teaspoon cumin seeds
- 4 spring onions
- 3 tablespoon soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon Sesame oil
- 1 pinch White pepper
For the add-ins
- 250 g tofu puffs
- 100 g Chinese cabbage roughly chopped
- 250 g mushrooms e.g. oyster, shiitake, or king oyster mushrooms
- 100 g glass noodles
- 1 carrot julienned
- 1 bunch coriander
For the dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 4 tablespoon sesame paste
- 1 teaspoon chilli oil optional
- 2 cloves garlic minced
Instructions
- Add the ingredients to the broth to your pan and simmer for 20 minutes to bring out the flavours of the herbs and spices.
- While the broth cooks, whisk together the ingredients for the dipping sauce.
- Once the broth is ready, cook the add-ins in the broth until each is piping hot and cooked through.
- Dip each mouthful in the dipping sauce and enjoy!
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