Vegan MiSOgood Nikujaga
Meatless Nikujaga
2 Tablespoons Olive Oil
1 Pound (Two 8-Ounce Packages) Tempeh, Roughly Crumbled
1 Medium Onion, Halved and Sliced
1 Cup Baby Carrots
1 1/2 Teaspoons Ground Ginger
1/4 Cup Sake or White Wine
2 Tablespoons MiSOgood Brown Rice Miso
2 Tablespoons Soy Sauce
1 1/2 Pounds Yukon Gold Potatoes, Diced into 1-Inch Cubes
1 Tablespoon Coconut Sugar or Dark Brown Sugar, Packed
1 1/2 Cups Low-Sodium Vegetable Stock
2 Tablespoons Minced Fresh Parsley
Set a medium stockpot over moderate heat and add the oil. Once shimmering, add the crumbled tempeh and cook, stirring periodically to break up clumps and ensure even cooking, for 4 - 5 minutes. It should be lightly browned around the edges.
Add the onion, carrots, and ginger, stirring well to incorporate. Cook for another 2 - 3 minutes, until the onions begin to soften.
Slowly pour in the sake or wine along with the MiSOgood brown rice miso and soy sauce, scraping the bottom of the pot with your spatula to pull in all the caramelized scraps that might be sticking. Add the sugar, followed by the potatoes and vegetable stock, mixing thoroughly once more. The liquid won't quite cover the vegetables completely, but come very close and at least touch all the components.
Cover, bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the potatoes and carrots are fork-tender.
Ladle out into bowls and top with parsley. Enjoy hot.
Makes 4 - 6 Servings
Notes: To stretch this meal further, serve with rice, noodles, or pasta.
2 Tablespoons Olive Oil
1 Pound (Two 8-Ounce Packages) Tempeh, Roughly Crumbled
1 Medium Onion, Halved and Sliced
1 Cup Baby Carrots
1 1/2 Teaspoons Ground Ginger
1/4 Cup Sake or White Wine
2 Tablespoons MiSOgood Brown Rice Miso
2 Tablespoons Soy Sauce
1 1/2 Pounds Yukon Gold Potatoes, Diced into 1-Inch Cubes
1 Tablespoon Coconut Sugar or Dark Brown Sugar, Packed
1 1/2 Cups Low-Sodium Vegetable Stock
2 Tablespoons Minced Fresh Parsley
Set a medium stockpot over moderate heat and add the oil. Once shimmering, add the crumbled tempeh and cook, stirring periodically to break up clumps and ensure even cooking, for 4 - 5 minutes. It should be lightly browned around the edges.
Add the onion, carrots, and ginger, stirring well to incorporate. Cook for another 2 - 3 minutes, until the onions begin to soften.
Slowly pour in the sake or wine along with the MiSOgood brown rice miso and soy sauce, scraping the bottom of the pot with your spatula to pull in all the caramelized scraps that might be sticking. Add the sugar, followed by the potatoes and vegetable stock, mixing thoroughly once more. The liquid won't quite cover the vegetables completely, but come very close and at least touch all the components.
Cover, bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the potatoes and carrots are fork-tender.
Ladle out into bowls and top with parsley. Enjoy hot.
Makes 4 - 6 Servings
Notes: To stretch this meal further, serve with rice, noodles, or pasta.