Go Back
Email Link
Print
Notes
Smaller
Normal
Larger
Print
VEGAN NIKUJAGA
Cuisine
Japanese
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
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