Indulge in the Top 10 Flavorful and Fragrant Vegetarian Hot Pots

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Ngày cập nhật gần nhất: 15/4/2026

Content

1. Exquisite Vegan Mushroom Hot Pot

2. Vegan Mushroom Hot Pot

3. Spicy and Sour Vegetarian Hot Pot

4. Vegetarian Tofu Milk Hot Pot

5. Vegetarian Tofu Hot Pot

1. Exquisite Vegan Mushroom Hot Pot

Ingredients:

1 Pineapple
2 pieces of Fried Tofu
500g Fresh Vermicelli (or Vegetarian Noodles)
50g Straw Mushrooms
50g Abalone Mushrooms
100g Shiitake Mushrooms
70g Red Apples
2 cloves of Garlic
5 Tomatoes
50g Tamarind
200g Assorted Greens (water spinach/Chinese broccoli/edamame...)
100g Vegan Quiche
50g Thai Hot Pot Seasoning
3 Chillies
50g Seasoning (vegetarian fish sauce/salt/seasoning powder/sugar...)

Instructions:

Prepare the ingredients:
- All ingredients must be thoroughly washed and cut into bite-sized pieces, finely chop the garlic.
- Soak tamarind in warm water, then strain to extract tamarind water for processing.
Cooking:
- Heat a tablespoon of cooking oil in a pot, sauté garlic until golden, then pour in water and bring to a boil.
- Add abalone mushrooms, vegan quiche, fried tofu, and season with the appropriate seasoning.
- Next, add tomatoes, tamarind water, and season the hot pot broth. You can also replace tamarind and tomatoes with a Thai hot pot pack.
- Simmer over medium heat until all ingredients are cooked evenly, then remove from heat. Season to taste.
- Vegan Thai mushroom hot pot broth has a tangy, spicy, and flavorful taste. You can enjoy vegetarian hot pot with fresh vermicelli, sprinkle with fragrant herbs, and add spring onions for the ultimate dining experience.

Savor the Essence of Vegan Thai Mushroom Hot Pot

Delight in the Aromas of Vegan Thai Mushroom Hot Pot

2. Vegan Mushroom Hot Pot

Ingredients:

Abalone Mushrooms
100g Shiitake Mushrooms
50g Oyster Mushrooms
50g Chicken Drumstick Mushrooms
50g Straw Mushrooms
50g Reishi Mushrooms
50g Abalone Mushrooms
Broccoli
Taro
Corn
1 Carrot
50g Tofu Skin
100g Sugarcane
2 bunches of Spring Onions
70g Seasoning (Seasoning Powder/Salt/Cooking Oil/Soy Sauce/Sugar...)

Instructions:

Prepare the ingredients:
- Thoroughly wash all vegetables, drain in a colander. Cut broccoli, tofu skin, carrot, and taro into bite-sized pieces.
- Cut sugarcane and corn in half and boil in water for about 30 - 40 minutes to extract sweetness. Finely chop spring onions, sauté with cooking oil until fragrant.
Prepare mushrooms:
- Trim the mushroom stems, wash mushrooms with saltwater or rice water to remove dirt and bacteria clinging to the mushroom bodies.
- For excessively long mushrooms, cut them into small pieces for convenience.
Finish:
- Season the broth to taste in the hot pot. Dip the ingredients and enjoy the authentic vegetarian mushroom hot pot, stimulating all senses.

Indulge in the Vegan Mushroom Hot Pot

Delight in the Vegan Mushroom Hot Pot

3. Spicy and Sour Vegetarian Hot Pot

Ingredients:

5 pieces of fried tofu
50g abalone mushrooms
50g straw mushrooms
100g shiitake mushrooms
50g vegan quiche
½ ripe pineapple
1 bunch of morning glory
1 bunch of water spinach
Sugar, salt, vegetarian seasoning powder, vegetarian fish sauce, chili
Thai vegetarian hot pot seasoning pack

Instructions:

Prepare the ingredients:
- Peel and dice the pineapple.
- Cut the fried tofu and vegan quiche into bite-sized squares.
- Clean and slice the mushrooms, then soak them in diluted saltwater and cut them in half or tear them into bite-sized pieces.
- Clean and cut the fresh greens, remove any wilted leaves, cut off the stems, soak in diluted saltwater, then rinse and drain before cutting into sections.
Sauté vegetables:
- Heat a pot, add cooking oil, when the oil is hot, add fried tofu, abalone mushrooms, and straw mushrooms, vegan quiche, stir-fry until cooked, then transfer to a plate.
Cook the hot pot:
- Next, add cooking oil to the pan, then add the pineapple and stir-fry. Add about 1.5 liters of boiling water to the pot. When the water boils, add the ingredients stir-fried in the previous step. Then add the Thai vegetarian hot pot seasoning pack and season with 1 tablespoon of seasoning powder, 1 tablespoon of sugar, and a little salt to taste.
- Once done, place the hot pot on a mini gas stove and arrange vermicelli, greens, and shiitake mushrooms on plates.

Enjoy the Spicy and Sour Vegetarian Hot Pot

Enjoy the Spicy Vegetarian Hot Pot

4. Vegetarian Tofu Milk Hot Pot

Ingredients:

Vegan Chicken Strips: 400g
Soy Milk: 1 liter
Chinese Wolfberry: 50g
Ginkgo Biloba: 20g
Shiitake Mushrooms: 100g
Chinese Cabbage: 300g
Water Spinach: 200g
Lotus Stem: 1 stem
Tomatoes: 200g
Shiitake Mushrooms: 100g
Chicken Drumstick Mushrooms: 150g
Tofu
Salt, Chili, Ground Pepper, Sugar, Vegetarian Seasoning Powder

Instructions:

Soak the vegan chicken strips in water until soft, then rinse them several times with water. After draining the water, marinate them with a little seasoning including salt, pepper, sugar, and vegetarian seasoning powder to enhance the flavor.
Cut the stems off the abalone mushrooms and shiitake mushrooms. Slice the chicken drumstick mushrooms thinly.
Cut the Chinese cabbage, water spinach, and lotus stem into pieces.
Thinly slice the carrots.
Cut the tofu into square pieces, ensuring careful cutting to prevent crumbling.
Instead of using bone broth for a savory hot pot, this vegetarian version is made with soy milk. Simply mix 1 liter of soy milk with 1 liter of water in a pot and bring to a boil. Add the other ingredients including Chinese wolfberry, ginkgo biloba, shiitake mushrooms, and carrots. Cook for about 10 minutes.
When the broth is boiling, add the vegan chicken strips. Serve with additional vegetables, mushrooms, noodles, or vermicelli as desired.

Delight in the Vegan Tofu Milk Hot Pot

Indulge in the Vegan Tofu Milk Hot Pot

5. Vegetarian Tofu Hot Pot

Ingredients: - 200g vegetarian sausage - 200g taro - 1 piece of young tofu - A little bit of fermented tofu - 200g water spinach - 100g morning glory - 100g pumpkin flowers - 200g Chinese cabbage - 100g straw mushrooms, washed and drained - 1.5 liters vegetable broth Seasonings: sugar, 3 tablespoons of white miso, 2 tablespoons of red miso, 1 tablespoon finely chopped ginger, 2 tablespoons of lemongrass, 2 tablespoons of coconut milk.

Instructions: 1. Prepare ingredients: - Cut vegetarian sausage into bite-sized pieces and lightly fry. - Cut taro into bite-sized pieces and lightly fry. - Cut young tofu into squares. - Fry fermented tofu until crispy. - Wash and drain mushrooms and vegetables. 2. Cook broth: - In a pot, bring vegetable broth to a boil. Add taro, mushrooms, and a bit of sugar. - Heat oil in a pan, add chopped ginger and lemongrass and sauté until fragrant. Then add white miso, red miso, and stir until aromatic. Transfer to the boiling broth. - Set up a portable stove, place the pot on the table, and arrange vegetables around for a delightful hot pot experience.

Lemongrass Infused Vegetarian Hot Pot

Assorted Vegan Hot Pot

Ingredients: - 100g each of assorted mushrooms: options include oyster mushrooms, king oyster mushrooms, shiitake mushrooms, straw mushrooms, etc. - 100g each of assorted greens: such as spinach, bok choy, Chinese broccoli, kale, etc. - Root vegetables for broth: turnips, parsnips, carrots, corn, taro, leeks. - 2 pieces of firm tofu, either white or fried depending on preference. - 1 stick of vegan sausage - 100g tofu skin knots Instructions: 1. Wash root vegetables thoroughly. Cut carrots and turnips into long chunks. Cut parsnips into square pieces. Wash corn and cut into chunks. 2. Trim mushroom stems and discard any damaged parts. Rinse with water, then drain and cut into bite-sized pieces. Place in a basket to drain. Note: Do not wash mushrooms too early before eating as they can quickly become slimy and lose their sweetness. 3. Peel and wash taro, then cut into bite-sized squares. 4. Heat oil in a pan and fry taro until golden brown, then remove and drain excess oil. Frying the taro helps to make it crispy. 5. Trim leek roots, wash thoroughly, and then slice diagonally. 6. Cut bok choy at the base, separate each stem, and wash thoroughly. Then cut into bite-sized pieces. Cut broccoli, kale, and other greens as desired. Wash Chinese cabbage and cut into pieces suitable for eating. Take advantage of the Chinese cabbage stalks as they are quite delicious. 7. Place a pot on the stove and add water to simmer turnips, carrots, parsnips, and leeks to naturally sweeten the broth. While simmering, remember to skim off any foam to make the broth clear and more delicious. Also, avoid covering the pot when cooking the broth as it will make the hot pot more fragrant. 8. After simmering the roots for 1 hour, remove all vegetables from the pot. Season with salt, sugar, vegetarian bouillon powder, MSG, and soy sauce to taste. 9. Once the broth is ready, arrange it on the dining table. Add greens, mushrooms, tofu, tofu skin knots, etc., and enjoy. 10. Can be served with fresh noodles or vegan noodles for a delicious meal.