Miso stew with seitan and seaweed
How do you make a classic stew vegan or vegetarian? How do you make delicious umami without using beef? The answer is seitan, seaweed and miso. You will not get more umami at the same time. A delicious vegan recipe if you want to eat less meat, but still want the taste and bite of meat in your stew. Oh, and this recipe was made by Sytse, and his tagline is: If I can cook it, you can totally cook it. So he went for the easiest possible stew that will make your body and mind happy.DinnerNoodle dish3 servings20 minutes preparation10 minutes soaking
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This is how you make it
- Drain the seitan in a colander.
- Rinse the arame and soak for 5-10 minutes in cold water.
- Cut the onion, garlic and bell pepper into pieces. Grate the ginger.
- Put a tablespoon of coconut oil in a frying pan and fry the onion, garlic andginger over medium heat for 3 minutes.
- Add the seitan to the onions, stir and reduce the heat.
- Clean the carrots and cut them into pieces. Then do thepeppers and carrots to the seitan and add 8 tbsp tamari.
- Drain the arame and rinse it one more time. Add the seaweedthen add to the seitan mixture and stir.
- Put the lid on the pan and let it simmer for about 30 minutessoft fire. Stir every now and then.
- Add the hatcho miso at the end. Stir until the miso is dissolved.
- Complete this Japanese stew with soba, blackrice noodles or sushi rice. If necessary, sprinkle with furikake, a Japanesesesame litter.
