Vegan Recipe Collection Over 800 Vegan Recipes

Generated by ABC Amber LIT Converter, http://www.processtext.com/abclit.html
5 to 6 cups cooked, hot rice
Place the dashi (stock), soy sauce, mirin, sweetener, and onion in a skillet and simmer gently over
medium-low heat for about 5 minutes. Add the seitan pieces and continue to simmer gently, stirring
occasionally until the onions are very tender. There should still be enough liquid in the pan to come up
part way in the seitan. Puree the tofu, cornstarch and turmeric in a blender until smooth. Pour into the
simmering mixture, but do not stir. Swish the pan around a bit to allow some of the liquid to come over
the tofu.
Cover the pan and simmer until the tofu is firm to the touch, about 7 minutes.
Divide the rice into 3 donburi (large, deep bowls). Lift out the mixture with a spatula and top each bowl
with some. Pour additional sauce on top.
Miso Soup with Tofu and Scallions
1/4 to 1/2 lb tofu
2 to 3 scallions
1 quart Konbu to Shiitake no Dashi stock (see below)
1/3 to 2/3 cup light miso
Cut the tofu carefully into little 1/2 inch cubes. Sliver the scallions as thinly as possible.
Heat the dashi(stock) until it comes to a simmer. Add the tofu and allow to heat for a minute. Turn off
the heat. Dissolve the miso into it, adjusting the amount to taste. Add scallions and serve immediately.
Konbu to Shiitake no Dashi (Konbu-Shiitake Stock)
3 x 4 inch piece konbu
5 large or 10 small dried shiitake mushrooms
1 quart water
soak the shiitakes and konbu in the water for at least 2 hours. Bring to a boil and simmer for 15-20
minutes. Remove the shiitake and konbu (can be used for other dishes).
Wakame Salad with Japanese Style Dressing
Per serving:
Approximately 1 to 2 tbsp dried, chopped wakame soaked in 1/4 cup water
Reconstitue the wakame in the water for 10 minutes. it will swell and come to life. Drain.
Create a leafy salad of lettuce, tomatoes, grated carrots, cucumbers, red onions etc and top with the
wakame. Pour on Wa Fu dressing:
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