Vegan Vegetable Hot Pot Recipe – Nutritious and Delicious

Welcome to my kitchen! I am excited to share with you a recipe that brings together the best of Vietnamese and Asian cuisine – the Vegetable Hot Pot. This hearty, flavorful dish will warm you up from the inside out and is perfect for sharing at your next hot pot party or simply enjoying with your family and friends.

As a chef specializing in vegetarian and vegan cuisine, I know that it can be challenging to find dishes that are both satisfying and full of flavor. That’s why I love this Vegetable Hot Pot recipe – it is not only delicious but also gluten-free, dairy-free, and packed with nutrient-rich ingredients.

This dish is a great way to enjoy the flavors and textures of fresh vegetables like lotus root, bok choy, enoki mushrooms, shiitake mushrooms, and thinly sliced potatoes. The miso broth adds depth to the dish while the soy sauce and fresh ginger give it an umami flavor that will leave you craving more.

Whether you are a seasoned hot pot enthusiast or new to this Japanese tradition, you will love this vegetable hot pot recipe. So grab a large pot, turn up the heat, and let’s get cooking!

Why You’ll Love This Recipe

Vegetable Hot Pot
Vegetable Hot Pot

My dear foodie friend, let me tell you why you’ll fall head over heels in love with this vegetable hot pot recipe. Firstly, it is a hearty and delicious vegetarian and vegan option that can satisfy everyone’s tastes! Whether you’re a shabu shabu enthusiast or simply trying to cut down on meat consumption, this hot pot will not disappoint.

Furthermore, the ingredient list boasts the freshest veggies, such as lotus root, bok choy, and enoki mushrooms – just to name a few. Don’t forget about the thinly sliced potatoes that soak up all of the savory miso broth goodness!

The best part? This dish is perfect for hosting a hot pot party with friends or a cozy night in by yourself. The customizable aspects of adding your desired ingredients and spices make this recipe versatile for every palate.

Lastly, this recipe is easy to make at home and requires little preparation time. You can whip up this hot pot in no time using everyday kitchen staples like olive oil, salt, pepper and soy sauce.

Trust me when I say that once you try this recipe, it’ll be a staple in your cookbook- whether you’re vegan or simply love warming up with a bowl of comforting soup.

Ingredient List

 A warm and comforting hot pot, perfect for a cozy night in
A warm and comforting hot pot, perfect for a cozy night in


  • 1 onion, thinly sliced
  • 2 cups sliced potatoes, thinly sliced
  • 1 cup bok choy
  • 1 cup lotus root, thinly sliced
  • 1 cup shiitake mushrooms
  • 1 cup enoki mushrooms
  • fresh ginger, thinly sliced

Hot Pot Broth:

  • Miso broth
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 2 tbsp tomato paste

Hot Pot Ingredients:

  • 1 brick of tofu, cubed
  • Butter or olive oil (for cooking)
  • Salt and pepper, to taste

This vegetable hot pot recipe requires a variety of vegetables that are thinly sliced to allow for even cooking. The vegetables used include onions, potatoes, bok choy, lotus root, shiitake and enoki mushrooms. A hint of fresh ginger adds a nice tang to the dish.

The broth for the hot pot is made of miso broth with added soy sauce, olive oil and tomato paste. These ingredients add depth of flavour to the dish with an umami taste.

Additionally, a block of tofu is cubed and is also included in this recipe. To ensure the tofu is cooked perfectly, it can be pan-fried in butter or olive oil before adding it into the vegetable hot pot.

The Recipe How-To

 Loaded with vibrant and colorful veggies for a healthy meal option
Loaded with vibrant and colorful veggies for a healthy meal option

Now it’s time to get into the heart of this vegetable hot pot recipe. Clear a space on your countertop and pull out that large pot as we prepare to cook up a storm.


Let’s start with the hot pot broth. Heat some olive oil in a large pot over medium-high heat. Add 2 onions and sauté until they become tender and golden brown in color. When that is done, add 8 cups of water, 2 tbsp soy sauce, and 1/4 cup miso paste. Stir things together until the miso paste has dissolved.

Next, let’s gather our vegetables: lotus root, sliced potatoes, sliced carrots, sprinkle of salt and pepper, a handful of enoki mushrooms, shiitake mushrooms, and baby bok choy all work well in this dish.

Cooking the Hot Pot

Now, preheat your heavy-bottomed pot to a medium heat with olive oil. When it’s hot enough, start layering in your sliced potatoes on the bottom – don’t worry if they overlap! Then, add your desired amount of vegetables, making sure to ration them out for even distribution.

To finish it off with flair, place some firm tofu on top before pouring the hot pot broth over the whole mixture. Allow everything to simmer together until the vegetables are cooked through and tender.

Serving Up!

Voilà! Your delicious vegetable hot pot is ready to serve. Enjoy making memories with friends and family by hosting a hot pot party where everyone can take turns placing their desired ingredients into the hot pot!

Tips for perfect results

Remember to always thinly slice your vegetables for faster cooking time and optimal flavor distribution. Also, feel free switch up the vegetables according to your liking or what you have available in your fridge!


Q: Can I add meat to the hot pot?
A: Absolutely, feel free to add beef, chicken or shrimp. Cook these in a small pan and then served them on the side.

Q: Is this dish gluten-free?
A: Yes, it is totally gluten-free!

Enjoy your hot pot with rice or noodles for a Chinese or Japanese inspired meal that is cozy, filling and nourishing. This dish will certainly warm you up on a cold night and leave you feeling like you’ve just tasted heaven on earth.

Substitutions and Variations

 A fragrant broth infused with a blend of Asian spices
A fragrant broth infused with a blend of Asian spices

This vegetable hotpot is a versatile dish that allows for substitutions and variations to meet your dietary preferences and taste preferences. Here are some ideas for modifying the recipe without compromising its rich flavor.

– Vegetarian/Vegan: This recipe is already vegetarian and easily made vegan by omitting the cheese or using a dairy-free alternative. For a vegan option, swap the butter with olive or coconut oil.

– Gluten-free: This recipe is naturally gluten-free but be sure to check the label of your miso broth and soy sauce to ensure it doesn’t contain gluten.

– Mushroom Variations: Swap out any of the mushrooms in this recipe with your personal favorite or try adding other types such as lion’s mane, oyster or button mushrooms.

– Add Protein: Adding protein such as tofu, tempeh, lentils or beans can provide additional depth of flavor and nutrition. Simply replace or add protein to the list of ingredients.

– Spice Level: You can adjust the spice level according to your preference by adding more pepper, chili flakes, or hot sauce. Be cautious not to change the balance of flavors in the dish.

– Vegetable Variations: Swap out any vegetable in this recipe with other vegetables like carrots, cauliflower, eggplant or bell peppers.

Regardless of what modifications you make, it’s important to maintain the balance of flavors and textures in a hotpot. Make sure you’re also mindful of cooking times when using different vegetables.

Serving and Pairing

 Customize the recipe with your favorite veggies for a unique twist
Customize the recipe with your favorite veggies for a unique twist

When it comes to serving and pairing this vegetable hot pot recipe, the possibilities are endless! This hearty and warming dish can be enjoyed as a main course or served as a side dish, perfect for any occasion.

If you’re looking to keep it light, pair this vegetarian or vegan hot pot with a simple green salad dressed in a tangy vinaigrette. For something more substantial, serve it alongside a bowl of rice or crusty bread to soak up all that delicious broth.

For an authentic Asian-inspired meal, try serving this vegetable hot pot with steamed jasmine rice, bok choy sautéed in garlic, and some fresh herbs like cilantro and Thai basil.

If you want to indulge your cheesy desires, sprinkle some grated parmesan, feta or cheddar cheese over the hot pot for extra flavor.

And for those who want more spice and depth of flavor in their meals, chopping fresh chili pepper or adding sriracha sauce to individual servings will provide a fiery kick.

Overall, this versatile hot pot dish suits almost any taste preference and dietary needs of vegans, vegetarians, gluten-free and anyone looking for flavorful comfort food. So invite your friends over for a hot pot party and enjoy the endless possibilities together!

Make-Ahead, Storing and Reheating

 Dive into a flavorful and hearty vegetarian dish
Dive into a flavorful and hearty vegetarian dish

Are you hosting a hot pot party and wondering how to prepare the vegetable hot pot ahead of time? Or maybe you have leftovers and are unsure of how to store and reheat them? Fear not, for I have some useful tips on how to make-ahead, store, and reheat the perfect vegetable hot pot.

If you plan on preparing the vegetable hot pot ahead of time, I recommend making the broth separately and storing it in an airtight container in the refrigerator for up to three days. You can also slice the vegetables and tofu ahead of time and keep them in separate containers in the refrigerator. When you’re ready to serve, simply heat up the broth on medium-high heat until it comes to a boil, add the vegetables, thinly sliced potatoes and tofu, and let simmer until cooked through.

If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. When reheating, I recommend bringing the vegetable hot pot to room temperature before placing it back on medium heat until hot. Add more broth, water or miso paste if necessary.

One thing to note is that root vegetables like lotus root should be added fresh to the hot pot as they tend to turn mushy when stored. Additionally, mushrooms tend to release moisture when stored, so it’s best to cook them right away or store them separately from the rest of the vegetables.

With these make-ahead, storing, and reheating tips, you can enjoy your delicious vegetable hot pot even after your hot pot party ends.

Tips for Perfect Results

 A beautiful medley of assorted vegetables and aromatic herbs
A beautiful medley of assorted vegetables and aromatic herbs

Creating the perfect hot pot requires a delicate balance of elements that come together to create a delicious dish. Once you’ve got your hot pot ingredients sorted out, here are some tips to help you create a perfect and flavorful vegetable hot pot that will wow your guests:

1. Invest in a Good Quality Pot

The type of pot you use can make all the difference when it comes to creating a successful hot pot. A quality heavy-bottomed pot with a tight-fitting lid and good heat distribution will ensure even cooking and prevent scorching.

2. Thinly Sliced Ingredients Are Key

Slicing your hot pot ingredients thinly ensures even cooking and faster cooking times, ultimately resulting in greater flavor. A mandoline slicer can be a useful tool for achieving uniform slices.

3. Take Time Layering Your Ingredients

Layering your ingredients is an important step to get the best results from your hot pot recipe. Start with a layer of sliced potatoes at the bottom, then add vegetables like lotus root, mushrooms, bok choy, and enoki mushrooms on top. Next up is adding sliced onions and fresh ginger on top of the vegetables.

4. Use High-Quality Broth

The broth is the base of every hot pot recipe, so using high-quality broth is crucial for ensuring that your vegetable hot pot tastes delicious. Miso broth or soy sauce are great options for vegetarian or vegan hot pots.

5. Experiment with Different Spices

While Japanese Hot Pot traditionally doesn’t require many spices, it can be fun to experiment with adding different flavors to suit your taste buds- try adding different spices such as cumin or turmeric to enhance the flavor of your dish.

6. Go Easy on The Salt and Pepper

Hot Pots typically combine multiple flavors together making them very flavorful on their own- bearing this in mind while seasoning so as not salvage the original taste by oversalting or peppering!

By following these tips, You will be all set to have Perfect Hot Pot that can take any dish from good to amazing!. Remember each guest can season according to their taste so don’t be afraid of experimenting!


As you prepare to try out this amazing vegetable hot pot recipe, it’s possible that you might have some questions in mind. Well, worry not! I’ve compiled some frequently asked questions and answers to help you make this dish as perfectly as possible. So, without further ado, let’s dive straight into the FAQ section!

What are good vegetables for hot pot?

In this recipe, we will be using an assortment of garden-fresh vegetables that are typically used in hot pot. These vegetables include bok choy, watercress, flavorful mushrooms such as enoki and shiitake, lettuce, crunchy lotus root, nutritious spinach, siu choi/napa cabbages, and other delicious leafy greens.

What is the best stuff to put in hot pot?

When it comes to preparing a Cantonese hot pot, it is important to include a diverse range of ingredients. This typically involves incorporating leafy greens, mushrooms, seafood, and meat, as well as some root vegetables and either rice or noodles to serve as a base. For more detailed information on specific options within each category, I recommend checking out Serious Eats’ comprehensive hot pot guide.

What are common ingredients in hot pot?

A variety of ingredients are commonly used in the preparation of hot pot dishes, including thinly sliced meat, leafy greens, mushrooms, vermicelli noodles, sliced potatoes, bean products, egg dumplings, tofu, and various types of seafood.

Is vegetarian hot pot a thing?

When it comes to preparing a flavorful vegetarian hot pot, there are a plethora of vegetable options to choose from. Personally, I find it most enjoyable to include a variety of veggies that differ in both texture and color. I recommend incorporating crunchy vegetables that provide both a satisfying bite and an interesting visual component to your dish. Excellent options for a hot pot might include bamboo shoots, lotus root, cauliflower, radish, broccoli, and carrot.

Bottom Line

in a persuasive tone:

After crafting this flavorful and healthy vegetable hot pot recipe, I’m confident that it’s going to be a hit with vegetarian, vegan and meat lovers alike. Don’t be afraid to try out new ingredients in your hot pot – experiment with mushrooms, lotus root, or whatever vegetables you have on hand. Remember to make it your own and have fun with the process!

I strongly recommend hosting a hot pot party because nothing beats cooking together with your loved ones while enjoying each other’s company. Not only is it an enjoyable experience, but it’s also a fantastic way to introduce friends and family to this incredible dish and share cultures.

Finally, I believe that having good food brings people together. This vegetable hot pot recipe is no exception – it has brought me closer to my Vietnamese roots while rekindling my love for authentic Asian cuisine. So go ahead and try out this stunning recipe today! Your taste buds and the people around you will thank you for it.

Vegetable Hot Pot

Vegetable Hot Pot Recipe

Vegetable Hot Pot
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Prep Time 10 mins
Cook Time 28 mins
Course Main Course
Cuisine Vegetarian
Calories 618.5 kcal


  • 1 onion
  • 1 ounce cheese
  • 2 potatoes
  • oil
  • knob butter
  • 1 cup mixed vegetables
  • 1 cup vegetable soup
  • salt
  • pepper


  • Peel and slice the onion. Grate the cheese. Peel the potatoes and cut them into thick slices (1/4 in/1/2 cm). Heat the oil and butter in a saucepan over a moderate heat, and fry the onions for 2-3 minutes, until soft. Add the raw vegetables (not the potatoes) and continue to fry gently for a few more minutes. Stir in the soup. Bring to the boil, and then lower the heat and simmer gently for 5-10 minutes, until the vegetables are tender, adding any cooked vegetables for the last 2-3 minutes to heat them through.
  • Meanwhile, partly cook the sliced potatoes separately in boiling, salted water for 4-5 minutes. Drain them. Arrange the mixed vegetables in a casserole or ovenproof dish. Stir in half the cheese and cover with the hot soup. Season with salt and pepper. Top with a thick layer of potato slices. Dot with some butter. Sprinkle with the rest of the cheese. Bake in a hot oven (400F/200C/Gas Mark 6-7) for 15-20 minutes, until the top is golden brown. Serve hot.

Add Your Own Notes


Serving: 850gCalories: 618.5kcalCarbohydrates: 114.2gProtein: 21.7gFat: 9.8gSaturated Fat: 4.9gCholesterol: 18.2mgSodium: 1373.7mgFiber: 16.8gSugar: 15.8g
Keyword < 60 Mins, Easy, Lunch, Vegetable
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