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VEGAN NIKUJAGA
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
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