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.
Please pin and share!
Aastha Madaan
This looks delicious! I would love and truly appreciate a copy of the Vegan Slow Cooker because as a student, I often don’t have time to make food everyday. I usually make food a few days ahead of time, like vegetarian chili, minestrone soup and even carrot/cardamom oatmeal! I would love the opportunity to try some new recipes in a slow cooker, which will hopefully save me time and still let me eat delicious food on a student budget!
Thank you, Susan.
Ian Blake
1. I love to make black bean soup in my crock pot.
2. I need more inspiration to use my crock pot
Christy
I’ve only recently come into the veggie lifestyle, but when I ate meat, I used my slow cooker all the time! I’ve been at a bit of a loss for veggie recipes for the slow cooker, so this book would be great for diving into vegan slow cooking! Thanks for the post!
Kim in MD
I’d love a copy of the book to get some ideas on meatless meals I can make in the slow cooker!
Mel J
This looks like an absolutely delicious and easy version of Hot and Sour Soup, so I’m going to give it a try this week! I’d love to have a copy of “Vegan Slow Cooker” because I’ve recently shifted to vegetarian cooking, with a penchant for vegan recipes. I love my slow cooker, especially in the winter, when it’s nice to come home to something warming and satisfying! Thank you for your wonderful blog and recipes. I’ve enjoyed everything I’ve made so far!
Jeanette Eichele
I would LOVE to win the copy of this book!! I’m a pregnant vegan, and I’ve been loving your site for healthy, tasty recipes to keep me and growing baby-to-be satisfied and happy! With fall coming up and me heading into my 3rd trimester, a slow cooker cookbook would help me out so much on those chilly days where I won’t have the energy or time to stand around the kitchen cooking for too long. This book is the perfect thing for me and I really hope I win!! 🙂
Melissa Murdock
This recipe is awesome. I’d love to win a copy of this book! 🙂
Alexis Cornell
Yum! I’m not usually a fan of hot & sour soup, but that sounds soooo good.
Jessica
My favorite slow cooker recipe is chili. However I have to be honest – I’ve had a crockpot for 9 years and have only used it twice. The first time I failed miserably (I swear I cooked those beans for 48 hrs and they still weren’t tender!) so I never use it because I don’t know how. I work full time for a nonprofit during the day, during the evening I am volunteering with other community groups, or I am rushing home to somehow make my family (longterm boyfriend and his 9 year old son) dinner and hoping to go to the gym. I didn’t realize how hard it was to be a full time working mom! Using a slow cooker would save me so much time. I would be able to still provide nutritious meals for my family, and have more time to spend with them and even time to go to the gym! Thanks for the opportunity.
Angela Coffer
I would LOVE to win a copy of this cookbook! Winter will be here soon, and there’s nothing better than coming home to a warm, healthy dinner ready in the crockpot!
Pamela Hobbs
I’d love to win a copy of the “Vegan Slow Cooker.” I started full time grad school this fall and we have not had access to a refrigerator or microwave. I’ve been spending $$$ eating out. I’ve discovered a thermos-style bento box for bringing my meals, so I can start bringing my own food…but I have almost no time to cook. Vegan crookpot cooking would be the perfect solution!
Marsha
Oohh. Looks great.
Christina
I would LOVE to win a copy of this book. I am 6 months pregnant (Due Dec 24th) and this would be the perfect way to make sure we are still eating healthy meals after the baby arrives, when time in the kitchen will decrease significantly. Thanks so much!
Rebecca Peters
The hot and sour soup looks so good! I’ll have to try it. I would love a copy of the Vegan Slow Cooker book because I love to use my crock pot, and it’s really hard to find recipes for it that are either vegan or low-fat/fat-free. Just one that didn’t call for a can of cream of chicken soup, or some really high sodium soup/dip mix, would be an improvement! Thanks for the opportunity!
Tammy
I would love a copy of her book because most of my former fav slow cooker recipes involve meat (before I made the switch). Would love to have new vegan recipes to try! Thanks for the chance and for your great blog, Susan!
katehopeeden
I’d love a copy! Winter is coming up! No time like winter for breaking out the slow cooker!
Shana kurz
After starting a vegan diet, I’ve missed the convenience of my slow cooker. Cooking for my family of 6, it’s great to get a head start in dinner and I miss the delish recipes I could use back when I threw meat in there. This cookbook would inspire me with new recipes, and help me stay ahead of my 4 hungry boys and husband.
Heather Heij
Hello! I’d love a copy of the book because I am trying to incorporate more unprocessed, vegan meals into my week, and I’m so busy that slow cooker recipes would be perfect!
Bridget Meltesen
i would love a copy of the book because i am trying to show my family (particularly my meat and potatoes eating husband!) that vegan food does not have to be flavourless or boring but, rather, is tasty and healthy!
Brenda Hagel
I have never had good luck with slow cooking, my attempts have been rather blah. Would love to be successful at it, what a joy it would be to walk in the house in the afternoon with a delicious meal waiting and yummy smells wafting through the kitchen!
Michelle Hanlon
I would love to win your Vegan Slow Cooker book. I have been a vegan for four weeks and the only recipes I have so far are from the Reverse and Prevent Heart Disease and Engine 2 books.
Morgan Haley
I would love to win this book. I absolutely love slow cooked meals but have not used my slow cooker in over two years since becoming vegan. I think I should dust it off and get cooking!
Anke
I’d love to win a copy of the book because I was just given a slow cooker but have never used or eaten a meal made in one so some inspiration would be helpful.
mizzay06
The only thing my slow-cooker has had in its ceramic belly is the cheese sauce for nachos (I teach high school and have advised several clubs and classes, and selling nachos is a cheap, easy way to fundraise). It hungers for something more, something different. And I, as a high school teacher, love the idea of coming home (after a 10-hour day at school and another 2-3 hours of grading essays at home) and being greeted at the door by the aroma of a hot, delicious, homemade meal ready to eat.
Thank you. 🙂
Ludy
Samantha
I would LOVE some slow cooker recipe ideas and would love to win this cookbook! I must survive thru LONG, FRIGID WI winters and delicious warm soups and stews would really hit the spot – please select me 😉
Stacey
I would love to win the cookbook due to the simple fact that I miss my slow cooker. Ever since becoming a vegetarian almost 2 years ago my slow cooker too has been collecting dust:( Please oh please let me start using one of my favorite cooking appliances again!
stac
Yummy! What could I use instead of bamboo?
Michele
My favorite slow-cooker food is hearty stew! Mmmm!! I’d absolutely LOVE a copy of the book. Why? Because since becoming a full-fledged vegan eater over 15 months ago, I’ve been longing to use my slow-cooker more often. I’m a mother of two amazing boys. They are both very active. My oldest is a joiner and loves sports, boys scouts, etc. My youngest is disabled and requires tons of therapies and such. Therefore, we’re full-time chauffeurs and I miss being able to count on my convenient slow-cooker for healthy, hearty meals! I’m copying the sweet and sour soup recipe right now. SOUNDS WONDERFUL! 🙂
Carol
Recipes like this make me want to get a slow cooker. Good to know that there is a vegan slow cooker cookbook out there… it seems most slow cooker recipes I come across are for meat-eaters! Thanks for sharing.
Andi Lockhart
I’d love a great vegan slow cooker cookbook! We’ve loved everything I’ve made from your recipes, and my current slow cooker cookbook only had one truly tasty recipe in it. With two kids and a schedule full of violin lessons, ballet, Budo, social skills classes and music ensembles – I’d love to have more slow cooker options!!!!!! Thanks for making this book!
alua
This looks so good…. it doesn’t help that I have been lazy about cooking the past few days and photos like these ones make me wish someone could make this FOR me! Serious tofu and shiitake cravings now…
Really like the layout of the book too (from what I can see from that picture). I will add it to my amazon wish list (as well as the slow cooker, since I don’t actually have one).
Tiff @ Love Sweat and Beers
Looks great! You had me at “slow cooker”
GetSkinnyGoVegan
I would like it so I can continue my slow cooker tradition!!!! The Indian Slow Cooker devirginized me to the crock pot and I am READY for more!!!!!
paula
This looks like a delicious recipe. Thank you.
donna
Made this for dinner today. It was really good. Next time, I might add a bit more veg though, perhaps a diced carrot or two. THANKS for sharing.
Mel J
This was a delicious (and easy!) recipe. It’s going to be a favorite this winter, for sure. I served this with some vegetarian egg rolls, and had a great meal with no fuss. I had some ume plum vinegar that I used instead of the vinegar in the recipe and it worked just fine. The teaspoon of sambal oolek gives it just the right note of spiciness, and I usually like things that are really spicy! Thanks for sharing the recipe, and I will be looking for this cookbook at my local library!
Camille
Will definitely try this recipe but that is ALOT of sodium. You could cut alot of that sodium out by using a vegetable broth. Sure it wouldn’t taste exactly the same but Thats over 50% of your daily allotted sodium intake in one soup.
Id probably omit the peas too but thats just personal preference. Cant wait to try this. LOVE hot and sour soup. Im making the conversion to vegan starting next week but have tries hot and sour soup before, so cant wait to try this.
Bali Cooking class
nice receipt,,, i will try to cook for my family..
happy cooking
ms_min
I made a version of this today but not in the slow-cooker. It was delicious even so…I’m not sure I see the real point of slow-cooking it as it tastes fine with about 15 minutes of cooking anyway (especially if you pre-soak the dried mushrooms in boiling water). I used salt-free vegan bouillon and freshly shelled peas. I also added white pepper–I think this gives it a more authentic hot and sour soup flavor…at least the hot and sour soup I am used to eating 🙂