Vegan Braised Shiitake (Vegetarian). The recipe for this braised features a delicious preparation method for dried Shiitake mushrooms, which are among the most umami-packed vegan ingredients. The leftover dashi stock ingredients of kombu (kelp), soybeans, and kanpyo (gourd strips) are given wonderful flavors by stir-frying and simmering them with mirin and soy sauce. We have created this delicious dish using a plant-based only, Shojin (Japanese Zen Temple Cuisine) Dashi especially for the enjoyment of vegans.

Serve this lovely side dish with Asian-style tofu or noodle dishes. We have created this delicious dish using a plant-based only, Shojin (Japanese Zen Temple Cuisine) Dashi especially for the enjoyment of vegans. The flavor of the braised liquid mainly derives from the shiitake mushrooms and various vegetables. You can cook 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. Prepare 20 g of Soybeans.
4. It's 8 cm (2 g) of Kanpyo(dried gourd strip).
5. You need 30 ml of Mirin.
6. You need 30 ml of Soy sauce.
7. Prepare 1 tsp of Grain vinegar or black vinegar.

The main seasoning is oyster sauce. If you want to make a vegetarian dish, use the vegetarian version of the oyster sauce which is made with mushroom extract. It has a more or less similar flavor to the oyster sauce. Braised Chinese Mushrooms with Bok Choy, or xiang gu cai xin (香菇菜心) is a popular and very traditional Shanghai vegetable dish usually served during Chinese New Year in Shanghainese homes.

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..

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! A simple vegan sauteed mushrooms side dish or appetizer for all the mushroom lovers out there. Combine mushrooms and broth in pot, and bring to a boil. Make the stock: Heat the olive oil in a large pot over medium heat. Companion Vegan/Vegetarian Foods - Mun Chai Ya, Mock Duck, Chai Pow Yu, Lo Han Chai, Seitan, Soy Protein,.