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RECIPE
17 INGREDIENTS10 STEPS40MIN

Vegan Mushroom Tofu Hot Pot

5.0
4 Ratings

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The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
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This is a vegan version of a traditional Japanese dish. This warm, tofu-based recipe is full of yummy vegetables and easy to make, and can be shared with the entire family!
40MIN
Total Time

The Edgy Veg

Candice Hutchings- the face of The Edgy Veg is on a journey to revolutionize the food we define as “vegan”
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
1 Tbsp
Peanut Oil
or Canola Oil
1 Tbsp
Fresh Ginger , minced
3 cloves
Large  Garlic , crushed
1 cup
Cremini Mushrooms , thinly sliced
1 cup
Shiitake Mushrooms , de-stemmed, thinly sliced
8 cups
Vegetable Broth
2 Tbsp
4
Scallions , thinly sliced
3
Medium  Carrots , chopped
4 cups
Bok Choy , thinly sliced
14 oz
Firm Tofu , drained, cubed
8 oz
Noodles , cooked
to taste
2 cups
Bean Sprouts
to taste
Vegan Kimchi
(optional)
to taste
Sesame Oil
to taste
Chili Oil

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Nutrition Per Serving

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CALORIES
429
FAT
11.2 g
PROTEIN
24.1 g
CARBS
61.9 g

Cooking Instructions

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Step 1
Heat Peanut Oil (1 tablespoon) in a large pot over medium heat.
Step 2
Add Fresh Ginger (1 tablespoon) and Garlic (3 clove). Cook, stirring, until fragrant, about 1 minute.

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Nutrition Per Serving
Calories
429
% Daily Value*
Fat
11.2 g
14%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
47.6 mg
16%
Carbohydrates
61.9 g
23%
Fiber
7.0 g
25%
Sugars
11.1 g
--
Protein
24.1 g
48%
Sodium
1981.3 mg
86%
Vitamin D
0.3 µg
2%
Calcium
333.9 mg
26%
Iron
5.8 mg
32%
Potassium
899.9 mg
19%
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