VEGAN NIKUJAGA

Print Recipe

Prep Time 15

Cook Time 30

Cuisine Japanese

Servings 4

Equipment

Large pot or Dutch oven
Cutting board
Knife
Wooden spoon

Ingredients

1 tablespoon oil
1 onion sliced
3 cloves garlic minced
1 carrot sliced
1 cup sliced mushrooms
4 medium potatoes peeled and chopped
2 cups vegan beef strips or seitan sliced into bite-sized pieces
2 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sugar
Salt and pepper to taste
Chopped green onions for garnish

Instructions

Heat the oil in a large pot or Dutch oven over medium heat. Add the onions and garlic and sauté for 2-3 minutes until they become translucent.
Add the carrots and mushrooms and cook for 5 minutes until they start to soften.
Add the potatoes and vegan beef strips or seitan to the pot and stir to combine.
In a separate bowl, mix together the vegetable broth, soy sauce, mirin, and sugar until well combined. Pour the mixture into the pot.
Bring the pot to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
Season with salt and pepper to taste.
Garnish with chopped green onions before serving.

Notes

NUTRITIONAL FACTS:

Calories: 310 | Total Fat: 9g | Total Carbohydrates: 45g | Dietary Fiber: 6g | Proten: 15g

For your kitchen tools, check Sur La Table.

If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.

Vegan Nikujaga