Vegan Oysters Stew

Vegan Oysters Stew is a hearty and flavorful Korean dish that captures the essence of the ocean with its umami-rich broth and tender plant-based oyster mushrooms. This comforting stew is perfect for a cozy dinner and is packed with nutrients.

Ingredients

• Oyster mushrooms - 200 grams
• Firm tofu - 150 grams
• Vegetable broth - 500 ml
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Green onions - 2, chopped
• Carrot - 1 small, sliced
• Zucchini - 1 small, sliced
• Korean red pepper flakes (Gochugaru) - 1 teaspoon
• Seaweed (dried wakame or kelp) - 5 grams
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Start by soaking the dried seaweed in warm water for about 10 minutes until it becomes soft. Drain and set aside.
2. In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
3. Add the sliced carrot and zucchini to the pot, cooking for another 3-4 minutes until they begin to soften.
4. Stir in the oyster mushrooms and cook for 5 minutes, allowing them to release their moisture.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Add the soaked seaweed, soy sauce, Korean red pepper flakes, and lemon juice. Simmer for an additional 10 minutes.
7. While the stew is simmering, cut the firm tofu into cubes and gently add them to the pot. Cook for another 5 minutes.
8. Season with salt and black pepper to taste. Finally, garnish with chopped green onions before serving.

Nutrition

• Calories: 220
• Protein: 14 g
• Carbs: 18 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu and mushrooms.
• Contains antioxidants and anti-inflammatory properties from ginger and garlic.

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