Vegan Wednesdays: Mongolian Vegetable Hotpot

photo (5)I hope you all tried out and enjoyed my last recipe on Vegan Wednesdays, the delectable Vietnamese Ricepaper Rolls. Today’s dish is my take on the traditional Mongolian one-pot meal, one of the many culinary delights of the region. It is the perfect accompaniment to the ricepaper rolls and makes for a hearty winter meal for your family.

Let’s take a quick look at the recipe!


  • 1 Packet of Hot and Sour soup(Or any other flavor of your choice. You can also prepare your soup from scratch if you like!)
  • 1 Pack of Saifun (Bean threads)
  • 1 Cup of Carrots (Chopped)
  • 1 Cup of Green Onions (Chopped)
  • Salt and Pepper for seasoning



hp2Step 1: To prepare the broth, add twice the amount of water in the wok (as mentioned in the directions of the soup packet). In this packet it said 2 cups, so I added 4 cups and put it to boil.


Step 2: Prepare the soup as per directions on the packet.Simmer on medium to high heat till the soup is cooked.


Step 3: Add the carrots, green onions and any other vegetable that you like (peas, mushrooms,cabbage).Cover the lid of the wok and let it simmer for 10-12 minutes, till the vegetables are nice and soft.


Step 4: Add 1 block of Saifun(Bean threads) to the soup, cover again and let it cook.


Step 5: The Saifun will be cooked when it turns soft and glasslike. You can lift it up and see the texture to check.


Step 6: Your hot-pot is ready to be served!


Alternatives for Saifun (Bean Threads):

Saifun or bean threads are also known as Cellophane Noodles because they resemble transparent cellophane paper, when cooked. They are usually prepared from the starch of Moong Beans. In this recipe, you can substitute Saifun with wheat noodles, rice noodles or even rice vermicelli. But the cooking time will differ depending upon the time required to cook the noodles.

Hope you like this vegan version of the traditional hot-pot! Do try out and let me know in the comments below ^_^ Until next time..


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