Vegan Beef Sukiyaki with Tofu and Vegetables
Dive into the comforting flavors of this Vegan Beef Sukiyaki with Tofu and Vegetables, a plant-based twist on the beloved Japanese hot pot classic. Bursting with hearty plant-based beef slices, silky firm tofu, and vibrant seasonal vegetables like shiitake mushrooms, bok choy, and carrots, this recipe is simmered in a rich, umami-packed broth made from soy sauce, sake, and mirin. The addition of udon noodles makes it a complete, satisfying meal, perfect for cozy weeknights or special gatherings. Easy to prepare in under an hour and customizable with your favorite ingredients, this vegan sukiyaki showcases the perfect harmony of Japanese flavors while offering a wholesome, meat-free dining experience.
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Ingredients
- 200 grams plant-based beef slices
- 200 grams firm tofu
- 100 grams shiitake mushrooms
- 50 grams enoki mushrooms
- 2 whole bok choy
- 1 large carrot
- 3 whole spring onions
- 200 grams udon noodles
- 4 cups vegetable broth
- 1 cup soy sauce
- 1 cup sake
- 1 cup mirin
- 2 tablespoons sugar
- 2 tablespoons olive oil
Directions
Step 1
Begin by preparing the ingredients. Slice the plant-based beef slices into thin strips, if not already pre-sliced.
Step 2
Cut the tofu into bite-sized cubes and set aside.
Step 3
Clean the shiitake mushrooms and slice them thinly. Trim the ends of enoki mushrooms and separate them.
Step 4
Chop the bok choy into large chunks, peel the carrot, and cut it into thin diagonal slices.
Step 5
Trim and cut the spring onions into long pieces, reserving a few for garnish.
Step 6
Prepare the udon noodles according to package instructions, then drain and set aside.
Step 7
In a large pot or sukiyaki pan, heat the olive oil over medium heat.
Step 8
Add the plant-based beef slices and cook briefly until they're browned and slightly crispy. Remove and set them aside.
Step 9
In the same pot, pour the vegetable broth, soy sauce, sake, mirin, and sugar. Stir to combine and bring to a gentle simmer.
Step 10
Arrange the mushrooms, bok choy, carrot slices, tofu, and spring onions around the pan, keeping them separated for an attractive presentation.
Step 11
Place the cooked udon noodles in the center and let everything simmer for about 10-15 minutes until vegetables are tender.
Step 12
Add the plant-based beef back into the pan to warm through, mixing gently if necessary.
Step 13
Serve hot, garnished with additional spring onion slices if desired. Enjoy your Vegan Beef Sukiyaki!
Nutrition Facts
| Serving size | (2927.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2672.2 |
| Total Fat 68.4g | 0% |
| Saturated Fat 11.6g | 0% |
| Polyunsaturated Fat 5.9g | |
| Cholesterol 0mg | 0% |
| Sodium 12481.7mg | 0% |
| Total Carbohydrate 310.5g | 0% |
| Dietary Fiber 31.7g | 0% |
| Total Sugars 182.6g | |
| Protein 119.0g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 1007.9mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 5598.7mg | 0% |
Source of Calories