WEEKLY RECIPE-MUSHROOM HOT POT (VEGAN)

Ingredients

-4 cups mushroom or vegetable broth
-1 tablespoon organic cornstarch
-1 tablespoon toasted sesame oil (regular vegetable oil will do, too)
-1 red onion, thinly sliced
-1 red bell pepper, thinly sliced
-Big pinch salt
-3 cloves garlic, minced
-2 tablespoons minced lemongrass
-1 tablespoon minced ginger
-1/2 teaspoon crushed red pepper flakes
-2 star anise
-1/4 teaspoon ground cinnamon
-1 oz dried shiitakes
-2 tablespoons soy sauce (or tamari to make it gluten free)
-1 roughly chopped tomato
-Fresh black pepper
-15 oz can lite coconut milk
-Juice of half a lime

-To serve (obviously just pick and choose, these are just suggestions):
Cooked rice noodles or jasmine rice
Fresh cilantro
Fresh basil (thai basil if you can find it)
Grilled tofu (seasoned simply with sesame oil, black pepper and salt)
Roasted cashews
Cooked aduki beans
Thinly sliced sauteed seitan
Steamed broccoli or cauliflower
Finely sliced bok choy
Extra wedges of fresh lime

Directions

1. Preheat a 4 quart pot over medium heat.

2. Mix the cornstarch into the broth and set aside (this is easiest if you just mix it into about a cup
of broth, then pour the rest of the broth in.)

3. Saute onion and pepper in the oil with a big pinch of salt, until onions are soft, about 5 minutes.

4. Add garlic, lemongrass, ginger and red pepper flakes and mix in. Cook until fragrant, about a
minute, then stream in the broth/cornstarch mixture and add most of the other ingredients: star
anise, cinnamon, shiitakes, soy sauce, tomatoes and fresh black pepper.

5. Stir often for the first 10 minutes or so, until the cornstarch has thickened the broth a bit.

6. Now cover pot and bring to a boil. Once boiling, lower heat to simmer and cook covered for a good
half hour, until mushrooms are completely softened.

7. Add coconut milk and lime, and taste for salt.

8. Heat through and serve with fresh herbs and other accouterments.

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