(For all ingredients, please use organic versions if available)
(Serves 4)
500 grams spiced soy protein
250 grams carrots
100 grams onion
5grams garlic
50 grams mushroom seasoning
2–3 bay leaf
6–8 black peppercorns (ground)
30 grams salt
20 grams vinegar
200 grams vegetable oil
100 grams broccoli
50 grams cauliflower
100 grams preserved cucumber

Directions (to make khorkhog):

1. Put the stones into the fire first (these stones from the river are very smooth ones)
2. Take a pot
3. Taking the stones from the fire put them directly into the pot
4. Pour 2 liters of water into the pot
5. Add spiced soy protein, onions, garlic, and brown mushroom
6. Add the cauliflower, preserved cucumber, broccoli, potato, carrots, bell pepper, and spinach
7. Add mushroom seasoning
8. Add bay leaf, and black peppercorns
9. Add salt, and vinegar
10. Add some oil
11. Close the lid
12. Put it on the fire about 20–25 minutes (generally, there is no need to put it on the fire. As for now, our stones did not get hot enough, so we can put the pot over an open fire a short time)
13. Letting the steam out every 5 minutes, little by little
14. Take out the stone from the pot
15. Ready to serve