Date: 10/26/2024 10/27/2024
Location: Star Lake Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Tomato-Based Vegan Hot Pot
Summary:
This is a flavorful and nutritious plant-based hot pot with a naturally rich tomato broth, paired with a variety of vegetables and tofu, making it a comforting and satisfying vegan meal.
Ingredients:
Hot Pot Broth:
Tomatoes 3 (chopped)
Carrot 1 (sliced)
Corn on the cob 1 (cut into sections)
Shiitake mushrooms 4 (sliced)
Kombu (kelp) 1 small piece (or dried seaweed)
Goji berries 1 tablespoon (optional)
Ginger powder 1/2 teaspoon (optional)
Salt 1 teaspoon (or to taste)
Light soy sauce 1 tablespoon (optional)
Tomato paste 2 tablespoons (for enhanced flavor)
Vegetable oil 1 tablespoon
Water 1000ml
Hot Pot Ingredients (adjust as desired):
Soft tofu 200g (cubed)
Enoki mushrooms 100g (trimmed and washed)
Lettuce 100g
Tofu skin 100g (cut into strips)
Lotus root slices 100g
Potato slices 100g
Sweet potato vermicelli 100g (pre-soaked)
Vegan meatballs (e.g., tofu balls, konjac balls)
Instructions:
1. Prepare the Tomato Broth:
Heat vegetable oil in a pot, add the chopped tomatoes, and stir-fry over medium heat until softened.
Add tomato paste and stir well to enhance the color and flavor.
Pour in water, then add carrot slices, corn sections, shiitake mushrooms, kombu, and goji berries (optional). Bring to a boil, then
simmer for 15 minutes to extract the flavors.
Add salt, ginger powder, and light soy sauce for seasoning. Stir well and the hot pot broth is ready.
2. Prepare Hot Pot Ingredients:
Wash, slice, and soak all the hot pot ingredients as needed, arranging them on serving plates.
3. Enjoy the Hot Pot:
Pour the prepared broth into a hot pot cooker and keep it at a gentle simmer.
Add tofu, mushrooms, vegetables, and other ingredients to the hot pot, cooking them to preference before enjoying.
