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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Trysha
I love my crock pot and am a new vegan. I use my crock pot for beans at least 3 times a week, the other days are for a simple bok choy soup. Vegetable broth, torn bok choy leaves, sesame oil, garlic and red pepper flakes. Best part? My boys love it…even more than I do.
Kylie
As a college student who is trying to eat more healthily, it would be a tremendous asset to be able to come home to a fresh, homemade dinner at night (without having to be back at my mom’s house). I do not have much experience with slow cookers, but it I can see it being a useful appliance, especially for my busy lifestyle.
Victoria Gottfried
Just this morning, as I was planning to make bean soup for dinner, I was thinking about how seldom I use my slow cooker since I quit eating meat. Other than bean soup, I don’t know what to cook in my slow cooker. I’d love this book!! ~Victoria
Sue in Ohio
This looks like the perfect recipe for my husband, who loves things hotter than I do. Thanks for posting!
Would love to have a copy of the book because it sounds like it contains dishes I haven’t made before and I’m always looking for new things to try and keep the ‘go-to’ recipes I have expanding.
Sue in Ohio
Kim in NashVegas
I love my slow cooker! It’s my most used appliance. I have a difficult time locating tasty vegan recipies for it though. So far, my favorite is a minestrone soup recipe. Thanks for doing this!
kathy
i would love this book because i just moved in with my 83 year old mother to take care of her. it would be so covenient for me to make her dishes in her slow cooker that has been sitting on the shelf waiting to be used!
Mercedes
There ‘s nothing more heartwarming to me in the cold months than a crock-pot supper. The plan-ahead preparation is a plus because once you get home from work or running errands, dinners ready! I’d have to say my favorite slow cooker meal is breakfast barley. I make this before I go to bed when I want a really hot breakfast waiting for me in the morning. I take a half cup of pearl barley, 1 macintosh apple, an eighth cup light brown sugar, 1 and a half cups water, salt, as much cinnamon as you’d like and I let it cook itself while I sleep. I usually put it on around 10pm. Of course, the time you start the crock-pot can vary depending on your bed time and rising time. My absolute fall fav breakfast recipe. It’s also the only slow cooker recipe I know so I’d love a copy of the book to branch out a bit 😉 I will definitely be trying this hot and sour soup recipe! Thanks!
Emily Harrison
This is my favorite slow-cooker recipe for Curried Veggie & Chickpea Stew: http://www.thekitchn.com/thekitchn/main-dish/slowcooker-recipe-curried-vegetable-and-chickpea-stew-067520. I am always looking for more recipes, but it is often hard to find vegetarian ones. I would love to check out Kathy’s new book.
Jeanne Nix
I could truly use a copy of this book. I used to use a slow-cooker all the time, but since becoming vegan it’s sat unused except for basic soup and beans. I’d love to once again put my crockpot to good use. And, I love trying new recipes!
Alisha Sauer
This recipe looks amazing! I am not a vegan, but I love to sneak fat free and vegan meals into our family meals a few times a week at least, if not a day. Eventually, I’d like to live a vegan lifestyle, but we’re taking it slowly. I haven’t tried any vegan slow cooker recipes, and I’d love to win a copy of the book, especially if all the recipes are as tasty looking as the hot and sour soup. Thank you!
anna Podris
I really want a fat free slow cooker recipe book. I am raising my daughter who is almost 3 now vegan, and my husband eats mostly vegan. I turned vegan 4 yrs ago after 15 yrs as a vegetarian, and I’m loving every minute of it! I have found that my daughter eats a lot more variety of foods than her “peers”. I attribute her open mindedness to having tried almost every type of vegetable before age 1. I am so proud of her and am hoping the healthy habits she’s learning now will stay with her throughout her life. I would love another great cookbook for more ideas, I have a slowcooker that I love to use and I know with the cookbook I could get even more use out of it!
Katy
This sounds delicious, I look forward to trying it out!
I would love the cookbook because I have TWO crockpots that sit in their cubby waiting to be used and appreciated. I haven’t found much to make in them since going vegan and I know with our busy schedules my husband and I would both be using the recipes all the time. AND we live in snowy Ohio so our dark wintery nights would be just a little brighter with something special simmering in the c-pot :).
Lauren Mangus
I cannot wait to try this! I made my own hot and sour soup a few weeks ago and it turned out okay…but, this looks so delicious! But then again, so do all of your recipes 😉 I was looking into getting this book, as I love vegan cookbooks, but I was not so sure about using a slow cooker. I love to make soups and stews for myself throughout the week for work. I believe this cookbook could possibly make me a believer!
Lisa
I’m a vegan wannabe struggling to make a clean break from my love affair with cheese! This almost vegan needs this cook book so I can make delicious slow cooker recipes that’ll be ready when I come home from work, have my toddler in one arm, a broom in the other hand, and a hungry hubby who loves whatever is warm and edible! Can’t wait to try the recipes!
Vegyogini
My 20-year-old kitty passed away on January 4. Leading up to his passing, I was nursing him through kidney failure. One of my friends would stay with him during the day while I was working and I would come home to homemade slow-cooker cooked meals that were the perfect comfort food. I’d love to win a copy of this book to give him as an extra token of my appreciation for our friendship.
milaxx
I mostly use my crock pot to cook bean, but that pumpkin lasagna sounds delish!
Mary Darling
I love my crock pot so I’m excited to see a cookbook that is Vegan and crock pot. This hot and sour soup looks great – can’t wait to try it.
Lisa
I would love to win this book. I work two jobs and often have very little time to prepare a nice dinner. This book could definitely make my life easier 🙂
Alyson
I just got out my slow cooker yesterday! I am anxiously awaiting fall weather here in Texas. My favorite slow cooker recipe is Wicked White Chili: white beans, garlic, onion, veg broth, cumin, oregano. Served with lime juice and fresh cilantro, it is both comforting and zippy!
Lin Davis
I would love to win this book for my daughter who is bringing up her little boy on a vege diet (we all are ). He was born very early at 24 weeks , so she spends all her time with him . He is now 3 years old & gorgeous.This would enable her to pop every thing into her slow cooker while he is still in bed & produce a variety of nutritious meals easily.
Thank you so much for your wonderful site .
Frank
Congratulations on posting 200 repcies! That’s quite an accomplishment.I spent quite a bit of time this morning looking through your repcies. So happy i found your blog!Blessings~
Susan Voisin
Thanks, Frank. I’ve actually posted closer to 650 now. It makes me tired just thinking about it! 🙂
Jennifer Arsenault
My favorite slow cooker recipe was one I designed myself. Super easy thought it takes 2o hours.
At 8:00 pm in a 7 quart slow cooker: 2 cups dried kidney beans, 3 chopped carrots, 2 large chopped potatoes, 2 chopped onions, some diced celery if you happen to have some on hand. Add spices (sage, thyme, parsley, basil, marjoram, oregano-don’t ask how much I never measure). Fill with fresh water about 2/3 full, and cook on low overnight. In the morning add 2 28 oz cans diced or pureed tomatoes. When you get home from work (about 2-3 hours before dinner) add 2 cups whole wheat pasta and one package of whatever fake meat you prefer (optional but adds a lot of taste.) Actual hands on time about 20 minutes. Makes 10-12 servings, freezes well.
Tracy
This looks delicious. I love my crock pot and struggle with vegetarian dishes to make it. I have the same 3-4 recipes on rotation and need new ideas.
Caryn Coleman
Like Mary Poppins, my husband is practically perfect ( he complained exactly zero times, for example when we suddenly slipped into “plantstrong” no oil, no refined, etc. last year. But he doesn’t eat mushrooms or olives, ever! I am saving this recipe for when he goes out of town next – I’ll eat mushrooms and olives galore and load the dishwasher any way I want.
I would give you my favorite slow cooker recipe but I think you hooked me up with it (African Sweet Pea Soup with Red Lentils from Mama Pea’s). As for what I would do with the book? My elderly mamma is about to go plant strong prior to some serious vascular surgery and I am coming to town to give her pantry and freezer a makeover, train up the home-health care workers and like that. Think of what we could so with some slow-cookers!
Love your website.
Christine
Funny, I just broke out my slow cooker last night! That time of year I guess 🙂
My favorite slow cooker recipe is mushroom barley lentil stew (http://allrecipes.com/Recipe/mushroom-lentil-barley-stew/detail.aspx). It’s the first recipe I made with my slow cooker and it’s still in rotation!
Can’t wait to try hot & sour soup… just made minestrone overnight to bring for lunch today.
Abby
I live in Minnesota – where everyone is horrified if you don’t have a slow cooker! I just HAD to buy one (years and years ago) but have only used it ONCE! It’s surprisingly hard to find good vegan/vegetarian slow cooker recipes where things don’t turn to mush. I would love this book and it would get great use out of it!
Joyce Ward
Hot and Sour Soup is one I like very much, but I’ve never made it, much less in a slow cooker. I’ve been more into the pressure cooker way of cooking. Cooking and baking vegan is my all time favorite pastime. I have quite a good-sized library of vegan cookbooks, so would really love to have The Vegan Slow Cooker as part of my collection. Thank you. Joyce
Joan C.
My husband and I started our vegan lifestyle just three weeks ago and I’m trying hard to make delicous food that he will enjoy and that doesn’t keep me in the kitchen all day. This book will go a long way to solving both problems–thanks for the opportunity to win it! [Joan, I got your email and deleted it here so you won’t get spammed! –Susan]
mfg
Hi, I have been dying to get a collection of healthier OAMC-able dishes and running with some vegan crock pot recipes would be fantastic.
Amanda C
That soup looks delicious! My most favorite slow cooker recipe isn’t really a recipe at all: I make a pretty standard lasagna with the sauce watered down. The noodles get all spongy and delicious, definitely a winner!
Jenny Thayer
I would like a copy of the Slow Cooker Cookbook because I love your blog and make many of the recipes I see on the blog. I love making things in the Slow Cooker too. Nothing better than coming home from a hectic day to the smell of your dinner already cooking!!!!! Thanks Jenny
Becca
Not really a recipe, but chickpeas are my favorite slow cooker item. They come out big and are so much cheaper!
Lisa
I just discovered this wonderful website this past week. As a recent convert to the vegan lifestyle, I would LOVE a copy of The Vegan Slow Cooker cookbook. My busy schedule has me already using my slow cooker a lot. Learning new recipes will help me ensure my husband and I enjoy the variety needed to keep our new lifestyle fun and exciting.
Tara
I actually have this book on my Amazon wishlist… I’d love to win a copy so that I don’t have to wait for my paycheck next month! My slow cooker gets the most action cooking up dried beans… not too glamorous, but I bet it would be put to bigger and better uses if I had the recipes in Kathy’s book to use!
Irina G
One of my favorite Slow Cooker recipes is the vegan Baked Potato soup I recently made. But I would LOVE to learn more healthy vegan dishes to make in my slow cooker!
And check out how my soup came out:
http://fitflexitarian.com/recipe-vegan-slow-cooker-baked-potato-soup/
Kira
My slow-cooker has been sadly neglected since I became a vegetarian. I would love to have creative, new, and healthy ways to use it!
Ginger Paxman
Im a returning student….(after 32 years and raising my family)
Dusting off the cobwebs of my poor lamented brain is a virtual understatement so when I say I have very little time for anything other than school it is so true! Full time school leaves me virtually small snatches of time here and there to try and do the routine things of a “normal” life., and being vegan or trying to be vegan can be challenging. I have always loved to use my crock pot but have not used it near as much since becoming vegan and would love to try new recipes from it with fall here and winter nipping at its heels….this vegan crock pot recipe book of Kathys looks DIVINE! and am going to make the hot and sour soup as soon as I can!
Angela
I would LOVE to win this book because my crockpot is sadly collecting dust, too. I’m a busy (and broke) student who would love to have healthy, delicious dinner ready for me when I get done with school in the evening instead of resorting to take-out way too often!
Thanks for sharing the soup recipe and for the chance to win 🙂
Chrissie
I am a HUGE fan of hot and sour soup! Thanks for posting this recipe, I can’t wait to try it. I’d love to get a copy of this cookbook–I am not entirely sure what to do with my crockpot, but I have a feeling that it could solve a whole lot of my working-too-late-guess-I’ll-scrounge-up-junk-for-dinner problems.
Yolanda
Hi – while I am not a strict vegetarian/vegan – I do love many of your recipes. I use my crockpot almost weekly for main dishes, soups or sometimes even oatmeal breakfast dishes (where I load the crockpot at night and wake up to a warm breakfast). I would love to have a copy of the book! As it is – I will be making the Hot & Sour soup because it is a favorite of my Hubby’s also. Have a great day and thx for the opportunity for the book. I have followed your site for a long time but this is my first post. Thanks for your work!
Sarah Husband
My husband and I have owned a combination pressure cooker/slow cooker for a few years, and have pressure cooked up a storm, but haven’t gotten around to using the slow cooker feature. I’m really excited about the idea that I could prep in the morning when I’ve got the most energy and when I get home in the evening, a wonderful hot dinner is waiting for me!