Easiest Way to Prepare Super Quick Homemade Vegetarian Soymilk Cream Stew

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Recipe of Ultimate Vegetarian Soymilk Cream Stew. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Vegetarian Soymilk Cream Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian Soymilk Cream Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vegetarian Soymilk Cream Stew is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few components. You can cook Vegetarian Soymilk Cream Stew using 13 ingredients and 9 steps. Here is how you can achieve that.

I turned an easy soy milk soup recipe that I use often into creamy stew full of vegetables. I used to make the roux with butter and flour, but I'm limiting my butter intake these days... I used vegetable bouillon to avoid any animal products. The cornstarch sauce gave the sauce a smoother texture and turned out lighter tasting than the kind of cream sauce made with flour. The sweetness of winter daikon radish is the best match for this stew. Recipe by Saishokubeginnernano

Ingredients and spices that need to be Prepare to make Vegetarian Soymilk Cream Stew:

1. 6 cm Daikon radish
2. 1/2 Onion
3. 1/3 Carrot
4. 1 King oyster mushroom
5. 1 Broccoli or cauliflower
6. 2 tbsp Frozen corn kernels
7. 500 ml Soy milk
8. 5 grams Vegetable bouillon powder (I used "Yasai no Okage")
9. 2 tsp Cornstarch
10. 1 1/2 tsp Salt
11. 1 dash Pepper
12. 1 tsp Maple syrup
13. 1 Grapeseed oil

Steps to make to make Vegetarian Soymilk Cream Stew

1. [Prep work 1] Peel and thinly slice the onion. Peel and cut the daikon radish into 5-mm thick wedges. (Large daikon radishes should be cut into 1/6 wedges instead of quarter-rounds.)
2. [Prep work 2] Slice the carrot into semi-circles or wedges. Slice the bottoms of the king oyster mushroom into 7-mm rounds, the top part of the mushrooms vertically, and the broccoli (or cauliflower) into bite-sized portions.
3. In a deep pan, sauté the sliced onions. When tender, add the daikon radish and carrot. Keep cooking.
4. Add the mushroom and broccoli (or cauliflower). When all the vegetables are tender, reduce to low heat. Cover with a lid and steam-cook for a while.
5. If there is not enough moisture in the pan, pour in a small amount of water. When the daikon radish is tender, add the soy milk and bouillon powder and cook over medium heat.
6. When it comes to a boil, lower the heat, and stir well. Add the frozen corn, salt, pepper, and maple syrup to taste.
7. Mix the cornstarch with the same amount of water and add to the pan. Turn up the heat a little higher, then mix in large stirring motions to thicken the sauce.
8. Once it comes to a boil, turn the heat off. Enjoy it while it's hot It goes well over steamed rice, too.
9. Tip: Be careful not to let the soy milk over-heat or boil for too long, or it will become crumbly.

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