If there’s something I love more than tasty vegan recipes, it’s tasty vegan recipes that take almost NO effort! I’ve said it before and I’ll say it again: I’m in a long-term relationship with my Crock-Pot, and I’m not ashamed to admit it.
This recipe was one I had made before, but never actually took the time to write down the ingredients. When I was pregnant with my now-almost-two-year-old and battled waves of nausea, the only thing I could stomach for many months was a hot bowl of steamy, broth-y soup. I was always partial to a couple of soups from my favorite Chinese restaurant here in Tucson, Guilin, but it was at least a 30-minute drive round-trip and soon my dear husband tired of making that drive, like, every day. Thus, this homemade soup recipe was born.
For the most part, this recipe contains a lot of items I already have in our kitchen: homemade veggie broth, minced garlic and industrial-sized soy sauce from Costco, tofu, chili paste, extra vegetable bouillon, etc. I only needed to run to the grocery store for a few fresh items, canned bamboo shoots, and rice vinegar (’cause you can never have enough rice vinegar), and then it was all downhill from there.
For what it’s worth, I have a fairly large Crock-Pot: a six-quart giant that I got off of Amazon many, many years ago. Keep this in mind when buying your ingredients and starting your soup. If your Crock-Pot is smaller than mine, you’ll need to adjust accordingly so you don’t overfill or waste any ingredients.
Crock-Pot Vegan Hot & Sour Soup
Total Time: 15 minutes prep, 4-8 hours cooking
Yields: 6 quarts of soup
- as many mushrooms as you’d like (I used 10 oz. baby bellas and 5 oz. shitake), sliced
- 1 can of bamboo shoots, drained and julienned
- 3 tbsp. minced garlic
- 1 package extra-firm tofu, cubed
- 2 tbsp. fresh ginger, peeled and minced
- 8 c. vegetable broth (homemade recipe here) or water
- 2-3 tbsp. vegetable bouillon
- 4 tbsp. soy sauce
- 6 tbsp. rice vinegar (add more if you prefer your soup to be a little extra sour)
- 1 tsp. sesame oil
- 2 tsp. chili paste
- 2 c. frozen peas
- Add all of your ingredients (except the frozen peas) to your Crock-Pot.
- Cook on low for 8 hours or high for 4 hours. Stir occasionally.
- A few minutes before serving, add the frozen peas and stir to combine
- Serve with an extra drizzle of sesame oil, chopped spring onions, etc.