"Japanese cream stew made plant-based with soy milk and chickpeas! This is an easy and delicious one-pot comfort meal."
Soy Milk Cream Stew
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Prep time 15mins
Cook time 35mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 1/2 tablespoons vegan butter
- 1 medium onion, cut into bite-sized pieces
- 1 celery stalk, cut into bite-sized pieces
- 1 carrot, cut into bite-sized pieces
- 1/4 cup all purpose flour
- 1 bay leaf
- 1 cube vegetable bouillon
- 1/4 cup water
- 2 cups unsweetened soy milk
- 2 cups broccoli
- 1/2 cup shimeji mushrooms
- 2 cups cooked chickpeas
- 2 tablespoons nutritional yeast
Method
Step 1
**For best flavor, use soy milk that’s made with just soybeans and water
Step 2
Prep broccoli: Separate the stem from the head. Peel the stem then cut into bite size pieces. Cut the broccoli head into florets.
Step 3
Cook: Heat butter in a pot over medium heat. Add onion, celery, and broccoli stems. Cook until onions and celery start to turn translucent (about 5 minutes). Stir occasionally so the veggies don't burn.
Step 4
Add carrots: Add carrots and cook another 5 minutes.
Step 5
Add flour: Sprinkle flour over the veggies and stir for 2 minutes to lightly cook the flour.
Step 6
Simmer: Stir in bay leaf, bouillon, water, and 250ml of soy milk. Cover and simmer for 15 minutes, stirring frequently as the liquid will thicken and start to stick to the bottom of the pot. If your liquid is evaporating too quickly, reduce the heat and add a little water as needed. The liquid should be thick but there should be enough to cook the veggies.
Step 7
Add remaining ingredients (except nutritional yeast): Stir in remaining soy milk, broccoli, mushrooms, and chickpeas. Mix well, then cover and gently simmer for another 10-15 minutes until all the veggies are cooked. Stir occasionally.
Step 8
Add nutritional yeast: Once all the veggies are cooked, stir in nutritional yeast. Taste and add salt/pepper as desired. If you like your stew thinner, add more soy milk. Remove from heat and serve warm with rice or bread.