Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Here are some more creative options to try.
Ingredients
- 1 strip kombu (dried kelp)
- 1 handful sliced shiitake mushrooms
- ½ cup miso
- Carrots
- Turnips
- Ginger
- 1 handful cooked edamame
- ½ pound silken tofu
- Scallions
Preparation
- Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.
- Meanwhile, saute a handful of sliced shiitakes in oil until crisp.
- Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.
- Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.
- Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.
20 minutes
Dining and Cooking