Vegan Japanese cream stew
Servings: 4 servings
Vegan Japanese cream stew is the perfect dish to nourish your soul with comfort food in the fall and winter! It's full of vegetables, jackfruit, and creamy coconut milk!
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Ingredients
- 1 tablespoon (15ml) olive oil
- 1 (10.5oz/300g) large onion
- 2 (2.7oz/77g each) medium carrots
- 2 (6oz/170g each) medium potatoes
- 2 packages (3.5oz/100g each) shimeji mushrooms
- 1 (10oz/280g) medium broccoli
- 1 can Nature's Charm young green jackfruit
- 1 tablespoon (15ml) white wine
- 2½ cups (600ml) vegetable stock (reduced-sodium is best so you can control the flavor)
- ¼ cup (37.5g) raw cashews
- 1 Chef's Choice coconut milk
- salt and pepper to taste
Instructions
- Chop the onion, carrots, and potatoes into bite-size pieces. Cut the base off of the shimeji mushrooms, and separate using your hands. Cut the florets off of the broccoli, and chop the stem into bite-size pieces. Drain and rinse the jackfruit, and squeeze out the water.
- Heat the olive oil in a pot over medium heat. Add the onion and sautée for 3-4 minutes. Add the shimeji mushroom and sautée for an additional 3-4 minutes. Add the white wine and deglaze the pot.
- Add the carrots and potatoes and sautée for 5 minutes. Add the jackfruit and broccoli, sautée for a minute and pour in the vegetable stock. Once it reaches a boil, simmer for 15 minutes.
- While the stew is simmering, add the raw cashews and coconut milk to a blender or food processor and blend until smooth. Add it to the pot and simmer for another 10 minutes.
- Taste the stew for salt and pepper. You may or may not need any seasonings depending on how strong your vegetable stock is.
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