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Vegan Japanese Hot Pot - Nabemono - Veggiekins Blog-18

Vegan Japanese Hot Pot – Nabemono (gluten free)

  • Author: Remy
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Diet: Vegan


Classic Japanese Hot Pot made vegan and gluten free. Nabemono is nourishing, hearty and easy to make!



Soup base


  • 45 napa cabbage leaves, chopped
  • 1 japanese leek, white base only, chopped into large pieces
  • 1/2 pack of enoji mushrooms
  • 1/2 pack shimeji mushroom
  • handful shitake mushrooms, stems removed
  • 1/2 large carrot, sliced
  • 8oz extra firm tofu
  • 1/2 pack konnyaku, drained, rinsed and sliced

To serve

  • steamed white rice
  • scallions, sliced
  • shichimi togarashi
  • sesame sauce
  • sesame oil
  • chili oil
  • ponzu


  1. Begin by preparing your ingredients and slicing into bite sized pieces.
  2. Prepare your stock, using water and dashi kombu or dashi stock.
  3. Arrange ingredients inside of the nabe then pour your liquid over the ingredients and fill the pot.
  4. Cover, bring to a low boil and enjoy once veggies are tender! Season to taste.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: main dishes
  • Method: boiling
  • Cuisine: Japanese

Keywords: Japanese, asian, hot pot, gluten free, vegan, vegetarian, tofu, one pot, entertaining, weeknight dinner