Vegan Chikuzenni

Vegan Chikuzenni is a flavorful Japanese baked dish that combines an array of vegetables with a savory soy-based sauce, creating a comforting and hearty meal. Perfect for plant-based eaters, this dish is both nutritious and satisfying, highlighting the essence of traditional Japanese cuisine.

Ingredients

• Carrot - 1 medium, sliced
• Daikon radish - 100 grams, sliced
• Shiitake mushrooms - 100 grams, sliced
• Snow peas - 50 grams, trimmed
• Tofu - 150 grams, pressed and cubed
• Mirin - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable broth - 150 ml
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons
• Green onions - 2, chopped
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the sliced carrots, daikon radish, shiitake mushrooms, snow peas, and cubed tofu.
3. In a separate bowl, whisk together the mirin, soy sauce, sesame oil, and vegetable broth.
4. Pour the sauce over the vegetable and tofu mixture and toss gently to coat evenly.
5. In a small bowl, mix the cornstarch with water to create a slurry, then add it to the vegetable mixture to thicken the sauce slightly.
6. Transfer the mixture into a baking dish and spread it out evenly.
7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes to allow the top to crisp slightly.
9. Once done, remove from the oven and garnish with chopped green onions and sesame seeds before serving.

Nutrition

• Calories: 280
• Protein: 14 g
• Carbs: 34 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in plant-based protein from tofu, supporting muscle health.

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