1

ABOUT THE RECIPE:

My mom often made sukiyaki when I was a girl and I loved it! Recently, she sent me the recipe so I could “veganize” it, and I couldn’t be more pleased with the results. I hope you will love this Vegan Sukiyaki too!

Makes 4 Servings
Gluten-free option

2

INGREDIENTS:

1 large sweet onion, sliced
2 tablespoons extra-virgin olive oil, divided
2 tablespoons plus 2 teaspoons gluten-free tamari, divided
1 cup plus 2 tablespoons vegetable broth, divided
8 ounces cremini or white button mushrooms, sliced
3 very large stalks celery, thinly sliced
1 block (14 to 16 ounces) extra-firm tofu, pressed and cut into cubes (see note)
8 ounces seitan, thinly sliced (see note for gluten-free option)
2 to 4 heads baby bok choy, cut in half lengthwise
3/4 large head napa cabbage, cut into thin strips
3 tablespoons maple syrup

3

INSTRUCTIONS:

Put the onion, 1 tablespoon olive oil, and 1 teaspoon tamari into a 12 to 14-inch wide large, deep skillet and cook, over medium heat, stirring occasionally, for 3 minutes. Add the mushrooms, celery, 3 tablespoons broth and 1 more teaspoon tamari. Cover and cook over medium heat for 7 minutes, stirring occasionally. Transfer the onion/celery mixture to a plate and loosely cover to keep warm.

4

Put the tofu, seitan, 1 tablespoon olive oil and 2 tablespoons broth into the skillet and cook for 5 to 6 minutes, turning the tofu and seitan after 3 minutes. Push the tofu and seitan to the side of the skillet.

5

Add the bok choy to a section of the skillet, and then add the napa cabbage into a separate corner of the skillet, pushing the cabbage down to help compress it so it will almost fit in the skillet. Add the onion/celery mixture, pushing it into a separate corner of the skillet.

6

Add the remaining broth. Put 2 tablespoons tamari and the maple syrup into a small bowl and briskly whisk to combine. Pour the tamari/maple mixture over all of the ingredients in the skillet. Decrease the heat to medium-low. Press the cover down over the ingredients (the cabbage will make it almost over flowing, but it will really cook down!) and cook for 10 to 11 minutes, or until the veggies are very tender. Serve each person one-quarter of the sukiyaki ingredients with Basmati Rice with Cashews and Scallions (if desired) on the side.

7

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets and replace the seitan with an additional ½ to ¾ block (8 to 12 ounces) of tofu.

Ingredients

Directions

1

ABOUT THE RECIPE:

My mom often made sukiyaki when I was a girl and I loved it! Recently, she sent me the recipe so I could “veganize” it, and I couldn’t be more pleased with the results. I hope you will love this Vegan Sukiyaki too!

Makes 4 Servings
Gluten-free option

2

INGREDIENTS:

1 large sweet onion, sliced
2 tablespoons extra-virgin olive oil, divided
2 tablespoons plus 2 teaspoons gluten-free tamari, divided
1 cup plus 2 tablespoons vegetable broth, divided
8 ounces cremini or white button mushrooms, sliced
3 very large stalks celery, thinly sliced
1 block (14 to 16 ounces) extra-firm tofu, pressed and cut into cubes (see note)
8 ounces seitan, thinly sliced (see note for gluten-free option)
2 to 4 heads baby bok choy, cut in half lengthwise
3/4 large head napa cabbage, cut into thin strips
3 tablespoons maple syrup

3

INSTRUCTIONS:

Put the onion, 1 tablespoon olive oil, and 1 teaspoon tamari into a 12 to 14-inch wide large, deep skillet and cook, over medium heat, stirring occasionally, for 3 minutes. Add the mushrooms, celery, 3 tablespoons broth and 1 more teaspoon tamari. Cover and cook over medium heat for 7 minutes, stirring occasionally. Transfer the onion/celery mixture to a plate and loosely cover to keep warm.

4

Put the tofu, seitan, 1 tablespoon olive oil and 2 tablespoons broth into the skillet and cook for 5 to 6 minutes, turning the tofu and seitan after 3 minutes. Push the tofu and seitan to the side of the skillet.

5

Add the bok choy to a section of the skillet, and then add the napa cabbage into a separate corner of the skillet, pushing the cabbage down to help compress it so it will almost fit in the skillet. Add the onion/celery mixture, pushing it into a separate corner of the skillet.

6

Add the remaining broth. Put 2 tablespoons tamari and the maple syrup into a small bowl and briskly whisk to combine. Pour the tamari/maple mixture over all of the ingredients in the skillet. Decrease the heat to medium-low. Press the cover down over the ingredients (the cabbage will make it almost over flowing, but it will really cook down!) and cook for 10 to 11 minutes, or until the veggies are very tender. Serve each person one-quarter of the sukiyaki ingredients with Basmati Rice with Cashews and Scallions (if desired) on the side.

7

Chef’s note: If you are cooking gluten-free, make certain to purchase certified gluten-free tofu, available in most supermarkets and replace the seitan with an additional ½ to ¾ block (8 to 12 ounces) of tofu.

Vegan Sukiyaki
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