Vegan Recipe Collection Over 800 Vegan Recipes

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for the Dengaku (sweet Miso sauce)
1/3 cup mild white miso
2 tbsp mirin
3 tbsp sugar or other sweetener
Cut the eggplants in half lengthwise. Heat the oil to 375F, or until the eggplants dropped in the hot oil
first sink but fairly rapidly float to the surface. Fry until golden brown, then drain on absorbent paper.
(alternatively, the cut side of the eggplants can be brushed with oil and grilled on the hibachi or BBQ grill,
or under a broiler until tender). Mix the remaining ingredients to make the dengaku and spread on top of
each eggplant. Serve immediately.
Karei Udon (Japanese Style Curry Udon)
4 tbsp oil
1/2 cup plus 2 tbsp flour
1 to 2 tbsp curry powder
5 cups hot vegetable or mushroom stock
4 tbsp soy sauce
2 tsp maple syrup or other sweetener
8 to 10 ounces udon noodles, or 4 bundles
water for boiling udon noodles
3 to 4 scallions or green onions, chopped
In a 2 quart saucepan, heat the oil. Add the flour and cook, stirring for a minute over low heat. add the
curry powder and cook another minute. Whisk in the hot vegetable stock all at once: it will thicken
almost instantaneously. Add the soy sauce and sweetener and cook until thick enough to coat the back of
a wooden spoon.
Meanwhile, cook the udon in a large pot of boiling water. When al dente, drain well, rinse and place into
4 large bowls. Fill each bowl with curry sauce, top with scallions and serve immediately.
Ramen
3 to 3 1/2 cups vegetable stock
3 cups sliced cabbage
2 tbsp sake
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