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Vegan Japanese Cuisine: Taro & Tomato Stew

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Benn rummaging through my notes and discovered another simple and hearty recipe for my vegan and vegetarian friends!

Taro & Tomato Stew!

INGREDIENTS: For 2 people

-Taro/Sato Imo: 4
-Carrot: 1
-Onion: 1
-Garlic: 1 clove
-Tomato: 100~200 g (canned with their water, or fresh, peeled and seeded)
-Cabbage: 3 leaves
-Miso: 2 tablespoons
-Water: 1/2 cup/100 cc/ml
-Mirin/sweet sake: a little for taste and seasoning

RECIPE:

1-Peel taro and cut into big pieces. Cut carrot into large pieces. Cut onion into 4 quarters. Cut the garlic into thin slices. Cut the cabbage into rough pieces.

2-In a pan drop the taro, carrot, onion and garlic with the tomato and switch on fire. Bring to boil and then lower fire. Cover with lid and cook until vegetables are soft.

3-If you have a pressure cooker, pour everything into it, heat and cook on a low fire for 5 minutes.

4-Add cabbage, miso, mirin and water and cook for a while until cabbage has become soft. Rectify/season with a little salt if necessary although miso contains enough salt.

NOTES:

-Any miso can be used according to your preferences.
-I personally add some lemon juice.
-When servin in bowls, I top it with chopped thin leeks. Fresh coriander would be great, too.

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Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

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