Vegan Gochujang Stew

Vegan Gochujang Stew is a spicy, hearty Korean breakfast dish packed with vegetables and flavor. This comforting stew is perfect for starting your day with a warm and nourishing meal.

Ingredients

• Water - 500 ml
• Firm tofu - 200 g, cubed
• Gochujang (Korean red chili paste) - 2 tablespoons
• Soy sauce - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Mushrooms (shiitake or button) - 100 g, sliced
• Green onions - 2, chopped
• Spinach - 100 g
• Sesame oil - 1 teaspoon
• Black pepper - to taste

Steps

1. In a medium pot, bring 500 ml of water to a boil over medium heat.
2. Add the minced garlic and grated ginger to the boiling water and stir.
3. Stir in the gochujang and soy sauce until well combined.
4. Add the sliced carrot and zucchini to the pot, and let them simmer for 10 minutes.
5. Add the cubed tofu and sliced mushrooms to the pot, and cook for an additional 5 minutes.
6. Stir in the spinach and chopped green onions, and let them wilt for 2-3 minutes.
7. Drizzle with sesame oil and add black pepper to taste.
8. Serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 220
• Protein: 15 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu.
• Packed with vitamins and minerals from a variety of vegetables.

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