Last updated - ; Published - By Rhian Williams 4 Comments
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This Vegan Sukiyaki is full of healthy plant-based goodness and so easy to make - just dump all the ingredients either intoa slow cooker or a pot on the stove.
It's an amazing comfort food classic that's especially perfect for the colder months, and it's really simpleto make a big batch of it so it'sperfect for sharing with family or friends.
Sukiyaki isa popular Japanese winter dish that's often cooked in a big, shallow iron pot on the table. Beef, tofu, various vegetables and noodles are cooked together in a broth made from dashi (fish stock), soy sauce, mirin (sweetened rice wine) and sugar, and then dipped in a bowl of raw beaten eggs, before beingeaten with rice.
Sukiyaki isprobably my favourite Japanese dish, and my grandmother always used to make it for me when I went to Japan. I'd always be super excited to eat it as it's quite hard to make outside Japan because you need quite specificingredients to make it authentically.
This version I made here is vegan because of the lack of beef and raw eggs andI've also changed some of the other ingredients to get round these problems.
I've used chunks of firm tofu, sweet leeks, Chinese cabbage, umami-rich shiitake mushrooms and vibrant carrots in a tamari and mirin-infused broth.
Noodles are often added to Sukiyaki - you can either use shirataki noodles, rice noodlesor udon noodles. People also often add mochi.
For more comforting winter recipes, check out my:
- Shirataki Noodle Ramen
- Miso Brown Rice Soup
- Pumpkin Chestnut Risotto
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo #rhiansrecipes onInstagram! Thank you.
Vegan Sukiyaki (GF)
This Vegan Sukiyaki is full of healthy plant-based goodness and so easy to make - just dump all the ingredients either intoa slow cooker or a pot on the stove.
4.80 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: Japanese
Keyword: gluten-free sukiyaki, vegan sukiyaki, vegan vegetable hotpot
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4
Calories: 135kcal
Author: Rhian Williams
Ingredients
- 400 g (14oz) firm tofu, cut into cubes or rectangles
- 2 leeks, thickly sliced
- 4 leaves Chinese cabbage, roughly chopped
- Handful of shiitake mushrooms
- 2 carrots, peeled and roughly chopped
- Optional: shirataki noodles rice noodles or udon noodles
For the broth:
To serve:
- Cooked brown or white rice
Instructions
Add water and all the ingredients to flavour the broth to a large shallow pan
Add all the vegetables and tofu
Bring to the boil and cook until vegetables become soft
If using noodles, cook them separately according to instructions on packet, drain them, and add them to the broth just before serving
Notes
I've just written a rough guide list of ingredients here, so that you can use as little or as much of each as you want, depending on how big a crowd you're feeding.
Alternatively, you could add all the tofu and vegetables to your slow cooker along with the broth ingredients, cover with water and cook on high for 2-4 hours or low for 4-6 (depending on your cooker). Then cook the noodles separately, drain and add to the pot just before serving.
Although this is a dish that's really easy to make a big batch of, unfortunately you won't be able to freeze it as tofu doesn't freeze well
Nutrition Facts
Vegan Sukiyaki (GF)
Amount Per Serving
Calories 135
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
Reme
Hi Rhian.
Definitely I will try this, and I like the slow cooker idea.
Thank you for the recipe!Reply
[emailprotected]
Thank you Reme, I hope you like them!
amy
I made this tonight and it was amazing! We didn't have mirin. so I substituted sherry with a little sugar, and also veggie stock for the water. I also used Udon noodles. Even my 6 year old loved it.Reply
Rhian Williams
Yay thank you so much, really happy that you liked it!! And thanks for sharing about your substitutions 🙂
