Vegan Crock Pot Chinese Hot Pot

19 510 106
Ingredients Minutes Calories
Prep Cook Servings
30 min 8 h 8
Vegan Crock Pot Chinese Hot Pot
Health Rating


2 tbsp Agave nectar (syrup) (for sauce)
2 head Baby bok choy (sliced)
1 can(s) (8oz) Bamboo shoots, canned
1/2 cup Button mushrooms (sliced)
1 cup sliced Carrots (diagonally)
2 medium stalk(s) Celery (cut diagonally)
2 tsp Garlic paste
2 tsp Ginger paste
2 tbsp Ginger paste (for sauce)
6 stalk(s) Green onion, scallion, ramp (chopped, divided)
1/2 tsp Red pepper flakes (to taste)
1 tsp Sesame oil (for sauce)
1/2 cup chopped Snow peas, raw
3 tbsp Soy sauce, low sodium
3 tbsp Soy sauce, low sodium (for sauce)
227 gm Tofu, regular, firm (drained, cubed)
7 cup Vegetable stock/broth, low sodium
1 can(s) (8oz) Water chestnuts, canned (sliced)
1 medium Yellow onion (chopped)


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 minutes.

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.


Nutrition Facts

Per Portion

Calories 106
Calories from fat 19.6
Calories from saturated fat 21.7
Total Fat 2.2 g
Saturated Fat 2.4 g
Trans Fat 0
Polyunsaturated Fat 5.3 g
Monounsaturated Fat 9.9 g
Cholesterol 0
Sodium 693 mg
Potassium 346 mg
Total Carbohydrate 17.8 g
Dietary Fiber 3.9 g
Sugars 10.1 g
Protein 5.7 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 1.5

Energy sources