Sukiyaki Vegan Style

By pattie_d

Here’s an easy, tasty spin on an old Japanese classic, sukiyaki. It’s a one-pot solution for both busy family weeknights and parties – all you need is some rice to go with it. You can even cook it at the table on a portable burner, and keep adding ingredients to it as people take from the pot. And imagine – with no oil added and lots of veggies, it’s a nutrient-packed, low-fat meal.

Ingredients

• by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.
• Watch this recipe being made on Delicious TV’s Vegan Mashup.
• 12 ounces shiiitake mushrooms, left whole with stems removed or cut in half
• 1/2 small Kabocha Squash, sliced 1/3 inch thick
• 3 cups broccoli florets
• 1 pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)
• 1 pound medium or regular tofu, sliced 1/2 inch thick

Preparation

Step 1

Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet.

Pour over it the following:

1/2 c. soy sauce

1/3 c. mirin (sweet-

cooking wine)

1/3 c. agave syrup



Cover & cook 5 minutes on medium high heat until the veggies are fairly tender. Add the folllowing, cover and cook for a few more minutes until everything has cooked down and is tender:

2 bunches of scallions, cut into 3-inch lengths

1 small head napa cabbage, cut into 3-inch pieces

At the very end, stir in

1 tablespoon fresh ginger

and cover 1 minute right before serving.