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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 205.0
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,253.2 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Vegetarian Nikujaga calories by ingredient
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Vegetarian Nikujaga

Submitted by: TINKERSPELL

Introduction

Japanese mother's touch, or comfort food, at its best. This is a vegan version of the meaty version, with a savory flare instead of the traditional sweet taste. Serve over a bed of rice. Japanese mother's touch, or comfort food, at its best. This is a vegan version of the meaty version, with a savory flare instead of the traditional sweet taste. Serve over a bed of rice.
Number of Servings: 6

Ingredients

    4 cups vegetable stock
    1 package extra-firm tofu, cut into cubes
    2 pounds boiling potatoes, cubed
    2 carrots, cut into chunks
    2 cups green beans
    1 large onion, cut into chunks
    1/2 cup sake
    6 T soy sauce
    1 T sesame oil
    3 cloves garlic, minced

Directions

Heat large pot over medium heat, add oil until shimmery. Saute onions lightly in sesame oil. Add tofu, potatoes, and carrots to pot and stir lightly to cover with oil. Add green beans, stock, soy, sake and garlic. Bring to a boil, then reduce to a simmer. Simmer for half an hour, or until liquid is reduced and vegetables are tender.

Serves 6-8.

Number of Servings: 6

Recipe submitted by SparkPeople user TINKERSPELL.






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