This light yet hearty vegan stew is inspired by Japanese oden. The broth is clean and simple, letting the braised veggies truly shine. Ingredients like kelp, dried mushrooms, konjac, sake, and mirin can be bought from most asian grocery stores. Konjac is an adaptable, fully vegan gelatinous food made from the konjac plant—I know it might look strange to the unfamiliar. It's what shirataki noodles are made of. Konjac slices are delicious when soaked in broth, taking on the flavor of any stew or hotpot. It's high in fiber and great for digestion. You can use pretty much any combination of vegetables you'd like too—I recommend sweet potatoes, pumpkin, daikon radish, squash, bok choy, bamboo shoots, potatoes, or carrots. If you like, you can also add sliced firm tofu or fried tofu strips. Enjoy!
Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.