Recipe: Delicious Vegan Braised Shiitake (Vegetarian)

Vegan Braised Shiitake (Vegetarian). Tender braised shiitake mushrooms and velvety sauce over a bed of vibrantly colored baby bok choy. When my grandmother cooked our family's annual Chinese New Year dinner, there was always a dish of braised shiitake mushrooms, dried oysters, and fat choy (a type of black moss) over a bed. Shiitake mushrooms with a fragrant soy sauce glaze on a bed of Wild Red Rice, and some alioli on the side.

Made with baby bok choy (sometimes called Shanghai bok choy) and fragrant braised dried Chinese mushrooms, it's also a great dish to serve to your vegetarian or vegan guests! (You'll just need a quick substitution of vegetarian oyster sauce for regular oyster sauce.) The Best Shiitake Mushroom Vegetarian Recipes on Yummly Shiitake Mushroom Soup, Shiitake Mushroom Tagliatelle, Shiitake Mushroom Stuffing. How to hydrate dried shiitake mushrooms. wash the shiitake mushroom under running water and then lay in a bowl. You can have Vegan Braised Shiitake (Vegetarian) using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vegan Braised Shiitake (Vegetarian)

1. You need 10 pieces of (dried weight: 60g) Dried Shiitake mushrooms.
2. Prepare 12 g of Kombu.
3. It's 20 g of Soybeans.
4. You need 8 cm (2 g) of Kanpyo(dried gourd strip).
5. Prepare 30 ml of Mirin.
6. It's 30 ml of Soy sauce.
7. Prepare 1 tsp of Grain vinegar or black vinegar.

A very addictive braised tofu with sweet basil. Vegan: Skip the dried scallop, lard and lard oil. Vegetarian: Skip the dried scallop, lard and lard oil. Chinese Braised Shiitake Mushroom tastes better if it is cooked a day before.

Vegan Braised Shiitake (Vegetarian) instructions

1. Dry fry the soybeans (i.e., do not use oil) on low heat until they are light brown. Soak the kombu in water for around 30 minutes and slice it thinly with a kitchen knife..
2. Soak the kombu and soybeans in water overnight. In a separate bowl, soak the dried Shiitake mushrooms in water overnight. (Remove the Shiitake stems during the soaking process so the rehydrated Shiitake will become plump.).
3. Add water to the kombu/soybean Dashi until there is 300ml of liquid, and add 300ml of Shiitake dashi..
4. Add the kanpyo to (3) and simmer it together with the kombu and soybeans for 2 minutes, removing the scum. Remove mixture from heat and let cool..
5. Strain the liquid from (4) (300 ml) into a pot together with the Shiitake with their stems removed, and add mirin, soy sauce, and vinegar. Bring to a boil and remove the scum..
6. Simmer on low heat for 10 minutes. Remove from heat and let cool. Taste the soup and either return it to the heat to evaporate more liquid and concentrate the flavors or add soy sauce to taste..

It can also be kept in the refrigerator for a couple of days. A rich delicious recipe for Vegan Ramen, loaded up with veggies and the secret to the most flavorful Vegan Here's a recipe for Vegan Ramen that is made with a flavorful, rich Miso Shiitake Broth. roasted veggies (especially nice in winter). braised winter greens. You can always add a soft jammy. An ideal supper dish for vegans, vegetarians, anybody! It's really tasty and easy to prepare.