Vegan Vietnamese Hot Pot (Lẩu chay)

This sweet and spicy Vegan Vietnamese Hot Pot (Lẩu chay) dish is perfect for cozy family or friends gatherings! It will warm you up on colder days and make vegetables taste good.

On colder days, I love to enjoy hot pot with friends or family at home. Hot pot, Lẩu in Vietnamese, is a communial and cozy way to eat with others and enjoy good conversations and company. Vegan Vietnamese Hot Pot comes in different flavors, like Sweet and Sour, or Herbal Mushrooms.

The Vegan Vietnamese Hot Pot offers a distinctive sour and spicy flavor that tantalizes the taste buds, complemented by the natural sweetness of vegetables, mushrooms, and accompanying greens. This delicious dish is guaranteed to delight everyone. Let's learn how to make this dish to treat your loved ones!

To learn the instructions to make the hot pot in the rice cooker, check out my Sweet and Sour Hot Pot (Rice Cooker Friendly).

For more comforting vegan Vietnamese recipes, check out Vegan Pho, Sweet and Sour Tofu, or Vegan Bun Rieu!

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• Why You'll Love This Recipe
• Ingredients
• Instructions
• Substitutions
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Why You'll Love This Recipe

This recipe is:

• Nourishing and well-balanced: This dish is packed with vegetables and rich in essential nutrients to support your well-being.
• Comforting: The comforting warmth and aromatic flavors of this dish make it a soothing choice for any occasion, offering a sense of home-cooked goodness in every bite.
• Perfect for picky eaters: Even the most discerning palates will appreciate the harmonious flavors and textures of this dish, making it an ideal choice for picky eaters looking to explore new and delicious options.
• Family and kid-friendly: This recipe is a hit with families, offering a delightful way to share a meal together and enjoy the wholesome goodness of homemade food.
• Customizable: With its versatile nature, this dish allows you to tailor the ingredients to suit your preferences, making it easy to personalize and create a meal that perfectly suits your taste and dietary needs.

Ingredients

For this recipe, the ingredients make a nourishing and well-balanced meal:

• Broth: the umami-bomb broth of this recipe is made with:
  • Daikon
  • Carrot
  • Lemongrass
  • Corn cob
  • Tomato
  • Seasoning: salt, sugar, and chili oil
• Vegetables: I love a variety of vegetables in my hot pot, like:
  • Leafy greens like bok choy, choi sum, morning glory, or broccolini
• Root vegetable like sweet potato, potato, or pumpkin
• Mushrooms: in this recipe, I use a mix of oyster, enoki and shiitake mushrooms.
• Plant-based Protein: tofu and tofu skin
• Instant noodles: you can substitute with any other noodles like soba or rice noodles.

Instructions

Make the broth:

1. Peel and slice the daikon and carrots. Cut the pineapple into chunks. Quarter the tomatoes. Crush the lemongrass stalks slightly to release their flavor.
2. Blend your tomatoes in a blender of food processor.
3. In a large pot, combine the water, chopped daikon, carrots, pineapple, tomatoes, lemongrass, and corn cob. Season the broth with salt, sugar, and chili oil. Bring to a boil and simmer for about 15-20 minutes until the vegetables are tender.

Serve:

1. When ready to serve, place the pot on a portable stove in the center of your table. Surround the pot with the assortment of mushrooms, dark leafy greens, pumpkin, tofu, and tofu skin.
2. Add a handful of ingredients at a time, cover with the lid, and simmer for 3-5 minutes.
3. Transfer the cooked ingredients to a clean plate and enjoy.
4. Continue adding more ingredients to the pot and simmering until you have enjoyed your fill or most ingredients have been used up. Repeat as needed.

Substitutions

The beauty of hot pot is it is super versatile. You can customize each ingredient based on your preference and ingredient availability, for example:

• Daikon: If daikon is not available, you can substitute with jicama, turnips or radishes for a similar texture and flavor profile.
• Pineapple: apple chunks can be used as a substitute for pineapple to add a touch of sweetness to the broth.
• Lemongrass: Lemongrass paste or dried lemongrass can be used as a substitute for fresh lemongrass for a similar citrusy flavor.
• Corn Cob: Corn kernels or baby corn can be used as alternatives to a corn cob in the hot pot for a similar taste and texture.
• Assortment of Mushrooms: Use any combination of your favorite mushrooms such as button mushrooms, cremini mushrooms, or portobello mushrooms if the specified varieties are not available.
• Dark Leafy Greens: Spinach, kale, or Swiss chard can be used instead of bok choy or morning glory vegetables for a nutritious green addition.
• Pumpkin: Sweet potatoes or butternut squash can be substituted for pumpkin to provide a similar hearty and sweet element to the hot pot.
• Tofu Skin: Tofu cubes or tofu puffs can be used as a replacement for tofu skin to add a protein-rich element to the dish.
• Noodles: You could use rice noodles, wheat ramen noodles or soba noodles for this recipe!

If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!

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