Vegan Ryouri

Japanese Vegetable Curry

Serves 4 (when served with rice) Adapted and veganised from Just One Cookbook

"Fillings" 1 small red or yellow potato, peeled 1 block firm tofu 1 small onion, cut in half and then into thin slices 2 carrots, sliced diagonally 4 mushrooms, thinly sliced (I used two white and two shiitake)

Roux 2 tbsp vegan margarine 2 tbsp vegetable oil (canola, sunflower, etc.) 4 tbsp all purpose flour 1 tbsp curry powder (recipe) 1 tbsp garam masala

Sauce 1 tbsp vegetable oil 1 tsp salt 1 clove garlic, minced 1/2 inch ginger, peeled and grated 1 tbsp curry powder 1 tbsp tomato paste 1/2 cup vegan red wine 2 vegan beef bouillon cubes (Massel brand is nice) 3 1/2 cups hot water 1 bay leaf 1 tbsp plant milk 1 tsp soy sauce 1 tsp lemon juice

1.  Cut potatoes into 1 inch chunks and soak in a bowl of water for 15 minutes.

2.  Heat a tiny bit of oil in a cast iron or non stick skillet on medium high heat. 3.  Cut the tofu into approximately 1 inch cubes and add to skillet. 4.  Let the water steam out of the tofu and turn occasionally until golden brown - this can take awhile, maybe 15 minutes. 5.  Once browned, remove from heat and set aside.

6.  While the tofu is browning, make the roux:  In a small saucepan, melt 2 tbsp vegan margarine and mix with vegetable oil. 7.  When completely melted, add the flour. Stir to combine the margarine/oil and flour. Keep stirring because the roux will easily burn. 8.  Keep cooking for about 15 minutes.  The roux will turn a light brown colour, but depending on how much yellow colouring is in your margarine, you may not be able to tell. 9.  Add the garam masala and curry powder. 10.  Cook while stirring for 30 seconds and remove from the heat.  It will be pretty thick and pasty, but that's ok.

11.  Heat 1 tbsp vegetable oil in a large pot on medium heat and add onions, stirring to coat the onions with oil. 12.  Sauté for 10 minutes.  After 10 minutes, add salt and continue sautéing until onion is translucent. 13.  Add garlic, ginger, curry powder, and tomato paste and continue sautéing for 2 minutes. 14.  Add browned tofu and wine and cook for a few minutes while the alcohol evaporates. 15.  Drain potatoes and add to pot along with carrots and mushrooms. 16.  Dissolve boullion cubes in hot water to create stock. 17.  Pour 3 cups of stock into pot, reserving 1/2 cup for later.  Cover with lid and bring to a boil. 18.  Once boiling, you can optionally skim the foam off the surface occasionally, but it is just for aesthetics. 19.  Add bay leaf and re-cover with lid but leave slightly ajar and simmer until vegetables are tender. 20.  Slowly add a little of the reserved stock at a time to the small saucepan containing the roux while whisking to incorporate.  Once it is all added, the mixture should be pourable, but if not, ladle a little more stock from the large pot and whisk that in as well. 21.  Add the roux/stock mixture to the large pot, stirring well.  Use a rubber spatula to make sure you get it all. 22.  Simmer curry over low heat until sauce has thickened.  Stir occasionally to keep from burning and reincorporate any skin that forms on the surface.  23.  Taste and season with salt as desired. 24.  Add plant milk, soy sauce, and lemon juice and stir to combine.  Remove from heat. 25.  Serve with rice and any toppings you like, such as grated daikon or fried shallots.

My diverse spice cupboard does not include curry powder… But it does have everything required to whip up a batch using the Minimalist Baker recipe!

Having a go at vegan dashi, with @pacific_harvest NZ kelp in lieu of proper kombu. 🍄 2 dried shiitake mushrooms 4” kombu Soak in 2 quarts cold water for 1-12 hours, depending on preference. 🐟 I wonder how long it will take?