Vegan Nikujaga

Vegan Nikujaga is a comforting Japanese stew that combines tender vegetables and a savory, umami-rich broth, all without meat. This plant-based version maintains the traditional flavors while offering a wholesome and satisfying meal.

Ingredients

• Potato - 200 grams, peeled and cubed
• Carrot - 100 grams, sliced
• Onion - 100 grams, thinly sliced
• Shiitake mushrooms - 100 grams, sliced
• Firm tofu - 200 grams, cubed
• Vegetable broth - 500 ml
• Soy sauce - 3 tablespoons
• Mirin - 2 tablespoons
• Sugar - 1 tablespoon
• Sesame oil - 1 tablespoon
• Green onions - 2 stalks, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the sesame oil in a large pot over medium heat.
2. Add the sliced onions and sauté until they become translucent, about 5 minutes.
3. Stir in the carrots and potatoes, cooking for an additional 5 minutes.
4. Add the shiitake mushrooms and cubed tofu to the pot, stirring gently to combine.
5. Pour in the vegetable broth, soy sauce, mirin, and sugar. Bring the mixture to a boil.
6. Reduce the heat to a simmer and cover the pot. Cook for about 15 minutes, or until the potatoes are tender.
7. Taste and season with salt and black pepper as needed.
8. Serve hot, garnished with chopped green onions.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 45 g
• Fiber: 7 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in protein from tofu, supporting muscle health.

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