Vietnamese-style Veggie Hotpot

Name: Vietnamese-style Veggie Hotpot
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: vietnamese
Ingredients: 2 tsp vegetable oil; thumb-size piece fresh root ginger shredded; 2 garlic cloves chopped; 1/2 large butternut squash peeled and cut into chunks; 2 tsp soy sauce; 2 tsp soft brown sugar; 200ml vegetable stock; 100g green bean trimmed and sliced; 4 spring onions sliced; coriander leaves and cooked basmati or jasmine rice, to serve

4.50 (26)

⏱ 25 mins 🍽 Serves 4 🌶 vietnamese ✅ Easy 🏷 Recipes

This vegan Vietnamese-style hotpot offers a gentle, aromatic flavour that is not spicy, making it perfect for a family meal. It combines butternut squash and green beans in a savoury broth with ginger and garlic, all simmered together in one pan. Serve it scattered with fresh coriander and alongside steamed basmati or jasmine rice for a complete, warming supper in just 25 minutes.

Ingredients

2 tsp vegetable oil
thumb-size piece fresh root ginger shredded
2 garlic cloves chopped
1/2 large butternut squash peeled and cut into chunks
2 tsp soy sauce
2 tsp soft brown sugar
200ml vegetable stock
100g green bean trimmed and sliced
4 spring onions sliced
coriander leaves and cooked basmati or jasmine rice, to serve

Method

1. Warm the vegetable oil in a medium saucepan that has a lid. Cook the shredded ginger and chopped garlic for about 5 mins. 2. Place the squash chunks, soy sauce, brown sugar and vegetable stock into the pan. Put the lid on and let it simmer for 10 mins. 3. Take off the lid, put in the sliced green beans and continue cooking for 3 mins more until the vegetables are tender. 4. Mix the sliced spring onions through just before finishing, then garnish with coriander leaves and serve with cooked rice.

Nutrition (per serving)

Calories75 kcal

Fat2 g

Carbs13 g

Sugars9 g

Protein2 g

Sodium212 mg

Recipe details

Skill levelEasy

CategoryRecipes

Cuisinevietnamese

DietEgg-free, Vegan, Vegetarian