Vegan Crockpot Chinese Hot Pot recipes

Ingredients

• 1 medium yellow onion, chopped
• 1 cup carrot, cut on the diagonal
• 2 celery stalks, cut on the diagonal
• 8 oz. (227 ml.) can sliced water chestnuts
• 8 oz. (227ml.) can bamboo shoots
• 2 tsp. garlic paste
• 2 tsp. ginger paste
• 2 tsp. fish sauce
• ½ tsp. red pepper flakes, or to taste
• 3 Tbsp. low sodium soy sauce
• 60 oz. (1800 ml.) vegetable stock
• 2 bunches baby bok choy, sliced
• 8 oz. firm tofu, drained and cubed
• 4 oz. button mushrooms, sliced
• 1 oz. snow peas, strings removed, cut into 1" pieces
• 6 scallions, chopped and divided
• 2Tbsp. ginger paste
• 2 Tbsp. honey
• 1 tsp. sesame oil
• low sodium soy sauce

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