Asian

Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! is for Dinner.

Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! takes 15 minutes to prepare.

Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! takes 20 minutes to cook.

Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! makes 2 servings.

The ingredients for Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! are:

.75 TBSP Extra Virgin Olive Oil
1/2 Cup Chopped White Onion
1 Cup Vegetable Broth
1 Whole eggplant, peeled and chopped
1 green and 1 red pepper, chopped
1 cup bean sprouts
4 tbsp cilantro chopped
handful of Crimini Mushrooms
Lots of Sriracha hot sauce
Lime juice

Shirataki Tofu Noodles - whole bag!

Here is how you make Vegetarian Eggplant, Mushroom and Pepper Hot-Pot!:

Put Olive Oil into pot. Let heat.Add onions.Let them start to cook.Add eggplant, mushrooms and peppers.Add cilantro.Add bean sprouts.Add 1/2 vegetable broth, turn down heat.Add hot sauce.Add the rest of the vegetable broth. Let simmer.Add PROPERLY COOKED (READ INSTRUCTIONS) Shirataki noodles.Let simmer (add more hot sauce if you like it hot)Put into bowl and add fresh lime juice.Enjoy!You can substitue any vegetables, add meat if you so chose. Add peanuts. Anything. It's truly delicious. Number of Servings: 2Recipe submitted by SparkPeople user BLAIR_WALDORF.

The nutritional information for Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 210.7

• Total Fat: 6.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,019.5 mg
• Total Carbs: 32.5 g
• Dietary Fiber: 12.6 g
• Protein: 6.3 g

Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! is Asian cuisine.

The dietary needs meet for Vegetarian Eggplant, Mushroom and Pepper Hot-Pot! is Vegan