VEGAN JAPANESE STEW WITH CUTE BEAR ONIGIRI​

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Recipe Clock

40 mins

Recipe Serves Plates

4 pax

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Made with:

NutriSoy Fresh Soya Milk No Sugar Added

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ingredients

STEW

  1. 1/2 cup NutriSoy Fresh Soya Milk No Sugar Added
  2. 1 brown onion (roughly chopped)
  3. 3 cloves garlic (minced) 
  4. 1 tbsp vegetable oil 
  5. 250g silken tofu 
  6. 2 tbsp flour
  7. ½ green/red bell pepper (finely chopped)
  8. 1 potato (peeled and roughly chopped) 
  9. 1 large carrot (peeled and roughly chopped) 
  10. 1 head broccoli (cut in florets) 
  11. 10 snow peas (sliced in half)
  12. 6 button mushrooms (sliced)
  13. 750ml vegetable broth
  14. Salt & pepper to season

JAPANESE RICE FOR ONIGIRI

  1. 1 cup Japanese sushi rice 
  2. 2 tbsp of sushi vinegar
  3. Seaweed for onigiri face/decoration
  4. Rice to water ratio 1 : 1.1

Note: Nutrisoy Fresh Soya Milk is available in regular, reduced sugar and no sugar added, you may select according to your preference.

STEP

  1. In a pot over high heat, add oil, onions and garlic. Cook for 3 minutes.
  2. Lower heat to medium, add flour and stir for two minutes. It’s okay if the flour clumps a little since we will be adding the broth later.
  3. Add in all your vegetable ingredients. Cook for 2 minutes while continuously stirring.
  4. Slowly whisk in vegetable broth and bring to a boil. Do not add all the broth at once since the flour will clump. Lower heat to a simmer, cover and cook for about 25 minutes, until vegetables are tender.
  5. Turn the heat off and whisk in NutriSoy Fresh Soya Milk.
  6. Season with salt and pepper. Add more NutriSoy Fresh Soya Milk if the sauce is too thick. Serve warm.
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