Vegan Sukiyaki

By pattie_d

Ingredients

• Pour over it the following:
• 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 12 12 ounces shiiitake mushrooms, left whole with stems removed or cut in half
• 1/2 1/2 1/3 small Kabocha Squash, sliced 1/3 inch thick
• 3 3 3 cups broccoli florets
• 1 1 6-inch pound Shirataki noodles`, drained, rinsed, and cut into 6-inch lengths (approximate)
• 1 1 1/2 pound medium or regular tofu, sliced 1/2 inch thick
• Put the mushrooms, kabocha, broccoli, tofu, and shirataki in a large, deep skillet.
• 1/2 1/2 1/2 c. soy sauce
• 1/3 1/3 1/3 c. mirin (sweet-
• cooking wine)
• 1/3 1/3 1/3 c. agave syrup

Preparation

Step 1

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.