Slow cooking mushrooms in ginger and garlic broth gives this vegan hot and sour soup a deep and delicious flavor. Perfect crock pot meal!
My poor slow cooker has spent most of its life gathering dust on a shelf, but lately it is getting a workout thanks to Kathy Hester’s new book, The Vegan Slow Cooker. With easy recipes, a clean layout, and lovely photos, it’s enticed even a last-minute cook like me to think ahead a little and get my crock pot going in the morning so that when dinnertime comes the meal is already done. Fortunately, Kathy’s publisher sent me two copies of her book, so I have one to share with a lucky reader–maybe you! [Update: A winner has been drawn. Thank you to all who entered. See the end of the post for details.]
When you open The Vegan Slow Cooker, the first thing you’ll notice is the layout: each recipe has its own page (no turning back and forth between ingredients and instructions) with ingredients on the left and instructions on the right. Kathy breaks the instructions down into two parts, what to do the night before and what to do in the morning, so that the recipes come together quickly in the morning when you’re likely to have less time. And if you’re a visual person, you’ll be happy to know that there are large, professionally shot photos of about 40 of the 150 recipes. Most recipes are easy and call for ingredients that are not hard to find in supermarkets.
Many of the recipes do use seitan and soy, but Kathy offers substitutes and includes recipes for making your own seitan (“Chick’n” and “Beefy”) as well as a gluten-free apple sage sausage, homemade ketchup, and low-sodium “chickeny” bouillon. Soy-free and gluten-free recipes are marked with symbols, and asterisks indicate substitutes for soy and gluten.
Though many of the recipes contain a little olive oil or vegan margarine, there are several recipes that are fat-free as written, including Creamy Butternut Squash Risotto, Caribbean Mango Black Beans, and Chile-Chocolate Black Bean Brownies (includes walnuts). Most of the oil that is used is easily removed by sauteing with water or broth, though the recipes that include vegan cheese may be a little harder to adapt for low-fat dieters.
You can get a taste of Kathy’s recipes for yourself at her blog, Healthy Slow Cooking. She has also contributed several to the main Fatfree Vegan Recipes site, where they’ve become some of the most popular recipes. You can see them all on this page.
I had a hard time deciding which recipe to test from the book–both the Pumpkin Lasagna and the Caribbean Mango Black Beans had me intrigued–but the decision was taken out of my hands when my husband saw the Hot and Sour Soup recipe. It’s a soup he’s been craving ever since he became vegetarian, and I just haven’t found a recipe he really likes.
Kathy’s version, however, was a huge success. Though it wasn’t exactly what he remembered, it was so flavorful due to the long-cooking of the mushrooms in garlic and ginger-flavored broth–we both loved it.
Though the recipe says that it makes 4 servings, they are very big servings, and since we were eating it as part of a meal that included stir-fried vegetables and rice, we actually enjoyed leftovers for two more meals. I didn’t think the 1 teaspoon of chile sauce (I used Sambal Oelek) would be very spicy, but it turned out too hot for E, so spicy-haters beware and use a little less. With the chile sauce on the side, this soup will be a regular in our house.
Kathy's Slow-Cooker Hot and Sour Soup
Ingredients
- 1 10-ounce package sliced mushrooms (280g)
- 8 fresh shiitake mushrooms stems removed and caps sliced
- 1 8-ounce can bamboo shoots, drained and jullienned (225g)
- 4 cloves garlic minced
- 1 15-ounce package firm or silken tofu, cubed (420g)
- 2 tablespoons grated fresh ginger, divided (16g)
- 4 cups water (940ml)
- 2 tablespoons vegan chicken-flavored bouillon (16g)
- 2 tablespoons soy sauce (or tamari, for gluten-free) (30ml)
- 1 teaspoon sesame oil plus extra for drizzling (Susan's note: I didn't need the extra)
- 1 teaspoon chili paste
- 2 tablespoons rice wine vinegar or apple cider vinegar (30ml)
- 1 1/2 cups fresh or frozen peas (225g)
Instructions
- The Night Before: Store the cut-up mushrooms, bamboo shoots, garlic, and tofu in an airtight container in the fridge. Store the prepared ginger in another airtight container in the fridge.
- In the Morning: Combine the mushrooms, bamboo, shoots, garlic, tofu, 1 tablespoon (8g) of the ginger, water, bouillon, soy sauce, sesame oil, chili paste, and vinegar in the slow cooker. Cook on low for 8 hours.
- A few minutes before serving, add the peas and the remaining 1 tablespoon (8g) ginger and stir to combine. Taste the broth and add more vinegar or chili if needed. Drizzle a few drops of sesame oil on top of each serving. If you like it milder and your friends like it hot, serve the chili paste on the side.
- Preparation time: 15 minute(s) | Cooking time: 6 to 8 hour(s)
- Number of servings (yield): 4
Notes
Nutritional info is approximate.
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Carry
Wow! Now this is the first version of hot and sour soup I’ve seen that I’d actually make. Sounds delish! If all of the recipes are as good as this one, I’d love a copy of the book.
Sarah C
My favorite use of the slow-cooker is chili. Dump ingredients and dry beans in before I leave for the day, spicy and rich chili for dinner! YUM. I love my slow-cooker but haven’t used it all summer, so now that Fall is on the way (still hot here in TX, but less so!) it’s time to break it out again. I’d LOVE to get my hands on a whole cookbook of vegan slow-cooker recipes!
Jem
Thank you for providing yet another delicious recipe to try!
I would like to enter for the opportunity to win a copy of Kathy Hester’s “The Vegan Slow Cooker” because I have just recently made the lifestyle change from vegetarianism to vegan and a slow cooker is one of the key cooking appliances I have missing from my kitchen!
Thank you for the opportunity and for a great blog!
Ally
That looks delicious.
I’d love to win a copy of that book. This fall I went back to school full-time and with a 1 year old and a husband on evening shift, new slow-cooker recipes are exactly what our house needs. If I don’t win, this will be going on my wish list!
Matt
Like you, I’ve had a slow cooker sitting in the cupboard for some time – would love this book for inspiration to use it! Thanks for the recipe!
Kate
I would love to win this cookbook. I often work late and don’t have time to make an elaborate dinner. It would be great to make it in the morning and have it ready to go.
Karen Bell
I would love a copy of the book since I’m trying to go vegan but am pressed for time. Slow Cookers are great for making sure that I actually cook and being able to cook vegan is a bonus.
Kim
I would love to win a copy of the book to help motivate me to finally put our slow-cooker to use. Thanks for offering such a great giveaway! I’m such a fan of your blog!
Amy
I would love this book!!! I have yet to make anything in the crockpot since becoming vegan, and it would be great to have the options for dinners this fall/winter!
Nikola
Hi! I totally want that book. I’m a student, and work a lot, and thus I never really have the time to make a good dinner. I think the concept of slow cooking is intriguing to say the least, but I’m not quite certain where to begin. Also, I’d love to have a cookbook with inspiration and just recipes for those days when my brain is so fried that I’d rather have someone think for me instead of being creative myself (studying is hard!). So I’m just crossing my fingers and hoping for the best =)
Robin
I would love a copy of this book. Our slow cooker is still in the box!
Kris
I would like the book because I am working to get my family on a nutritarian eating plan, and we just started our second year of homeschooling. I think this would really help me out!! Thanks. 🙂
Katie
I would love a copy of this book! I received a slow cooker and vegetarian slow cooker cook book for Christmas last year. And I found that it was taking too long to prep the recipes. I have also recently made the transition to vegan, and I’d love to see if I can start using the slow cooker again.
Thanks!
Jennifer
Truth be told I have never really done any slow cooker recipes myself, but I imagine soups would be my favorite! And I love the idea of this book because it would help me learn to use the slow cooker that my Mom bought me and I never use!!
Alice
One husband, two college kids living at home, three cats, and a job. Slow cooking recipes (beyond chile) and techniques would help a lot. I shouldn’t dis chile, though, there is no better way to feed a swarm of young adults and convince them that vegans eat more than salads.
Cathy
I love good ol’ pinto beans cooked all day in the crock pot.
I’d love to have a copy of this book. I’d like to use my crock pot more than I now do.
Mindy Elmergreen
I would LOVE a copy of The Vegan Slow Cooker because I have been on the fence with getting either a slow cooker or a pressure cooker. If I win the book, I’ll get a pressure cooker ASAP and share my tasty vegan meals with friends and family. I live in Minnesota, work all day, go to yoga at night and warm soups ready in the evening will allow me to relax at night! The book looks gorgeous:)
Rachel W.
I love slow cooker recipes!! My favorite dish to cook in the slow cooker will always be chili since it allows the flavors to develop over a long period of time, but I’m intrigued by slow cooker dessert recipes. Would love to try those out from this book!
Brett
Hot and Sour sold me. That photo of the mushrooms and peas is delightful. You’re using dried mushrooms right? I had a bad experience with those a few years back, but after seeing so many options at Fubonn, I’m not intrigued as to how best I can integrate them in my meals. I love the idea of slow cooking as it makes coming home to dinner so much nicer. I think my favorite recipe is veggie chili with seitan and bulger wheat.
SusanV
Thanks, Brett! This recipe uses fresh shiitakes, though I’m sure that dried could be used too.
La Donna
I’m on the lookout for a way to have people over for lunch after church on Sundays, my busiest day of the week. Good vegan crockpot meals might just be the way to go. This book looks like a good resource.
Kerry
I love to make vegetarian dishes in my slower cooker. I’ve yet to master pasta dishes, though, so I’d love a copy of the book so I can try my hand at the pumpkin lasagne!
Josiane
I’d like to have a copy of this book because I have a brand new slow cooker that’s been sitting, unused, in its box for almost three years now. This book sounds like the exact thing I need to inspire me to use it!
Alicen
I’d love a copy of the book. Since going vegan I have missed my slow cooker. I went through a phase when I used my slow cooker for at least one meal a day. My favorite recipe was a chocolate peanut butter cake. It was great to use it when company was over. I could enjoy dinner with my company instead of worrying about dessert!
Can’t wait to try the soup!
Simona
I love hot & sour soup! I usually use mix mushrooms and baked t.ofu
I would love a copy of the book as I am planning to buy a slow-cooker.
Whitney
I’d love to win this. My husband and I are currently doing the Engine 2 28 day Challenge and this would help us save some time!
Ron Souliere
Volunteer too much
leaves little time to cook right
book to the rescue
my attempt at a haiku…
Jenny
favorite recipe is sloppy joe lentils from robin robertson’s fresh from the vegetarian slow cooker, another great slow cooker cookbook!
Christine
I would love a copy of The Vegan Slow Cooker. I recently started using a slow cooker for the first time in my life. It’s so easy. I use every week. The more recipes I can add to my repertoire, the better!
Becca
I would love a copy of the book as my slow-cooker is mostly gathering dust on the shelf. It is difficult to find slow-cooker recipes for vegetarian meals that can also sit during my long work day (8-10 hours away). I mostly use it for pot-lucks, desserts, and hot drinks at parties, but would love love to have it used more often for healthy dishes!
Melinda
Alas, all my favorite slow cooker recipes are covered in cheese. I’m trying to get my family on a better eating course. But, it’s hard to cook healthy meals after work for everyone by the time they are hungry. This would be perfect to help me get me rolling.
kwittman
I can’t wait to try this! I miss hot and sour soup SO much – and it’s finally cool enough to enjoy a really spicy bowl now!
I think my favorite crock pot recipe is one I made last weekend – eggplant caponata. My ‘extra mom’ in New Orleans taught me to make it after the handful of times I tried to sneak out of the house to the fairgrounds with a go cup of eggplant in my bag. It’s really easy, especially if you grill a lot of eggplant at once in the summer and keep it for other applications. It’s delicious by itself, in a sandwich, or on pasta – really versatile!
Katie
With food allergies to dairy, eggs, and seafood, The Vegan Slow Cooker coobook would be a great help to me.
Kay Martinez
I would love a copy of this cookbook. I am a very busy person, always running around. Iwould love to start dinner at noonand have it ready that evening!! I love healthy vegan food!!!
sam
This is perfect for me since I just purchased a slow cooker! I’m also a graphic designer, so I can definitely appreciate the great layout and photography. The recipe looks delish and I definitely want to try more! Send the book over to a hungry vegan college student that loves your blog!! 🙂
Julie
I have been searching for a recipe for Hot & Sour Soup that I would like! This sounds great. The whole cookbook sounds great!!
sheryl
first of all, i love your site. i use recipes from it all the time. why do i need this book? i’m a full time working single momma of 2 delicious little boys (tofu and beans) and always need new (and healthy and easy) recipe ideas.
thanks!
sheryl
Rachel
I’d like a copy of the book because slow-cooker recipes would really fit in well with my schedule: I’m an AmeriCorps VISTA working on a wide-variety of projects to attempt to alleviate poverty in Racine County, Wisconsin, so I often come home quite hungry after a long and sometimes stressful day of work! It’d be nice to have something hot (especially as winter approaches!) and ready when I get home…so I have more time to unwind and prepare for the next day. This book would be especially useful as her advice on how to prepare the night before and the morning of would take the stress off figuring that out myself and allow me even more valuable time that is so hard to come across!
Suzanne
I have yet to find a decent vegetarian slow cooker recipe, let alone vegan so I’d really like to win this cookbook please!
I’m newly vegetarian who is attempting to become vegan so I need all the help I can get. The hot n sour soup recipe looks like one to conquer my fear of tofu 🙂
sweiner1169(at)hotmail(dot)com
Rachel
I think I need that book! It’s difficult for me to pick a favorite…but my fiance’s favorite is my crock pot chili. I make it a little differently every time, but always serve with corn bread! So easy and delicious.
Leslie
Hi. 🙂
I would LOVE a copy of that book!
My favorite slow-cooker recipe? Well, when I was younger and my Mother cooked dinner, she would sometimes cook up a dinner and call it “hocus pocus”. Essentially, this meant taking all the odds and ends that were in the fridge and cupboard, throwing them together, and creating something delicious.
Now that I’m older, I’ve created my own “hocus pocus”: Hocus Pocus Chili or some people like to call it Kitchen Sink Chili. I like to throw all of my veggies in, beans, seasonings, and voila. Yummy meal when I come home from work in the evening!