fast n' loose recipes: japanese cream stew (vegan)

a good way to use up leftover veggies!


  • 2-3 cups soy milk (unsweetened/plain)
  • 2 Tbsp vegan butter/margarine/oil
  • 1 onion, cut how you like it (I usually dice)
  • lotsa chopped veg and shrooms
  • ⅓ cup starch (potato, corn, whatever you got)
  • 1 Tbsp miso paste (white or yellow preferred)
  • vegetable broth if you want it thinner


  1. Over medium heat, stir fry onion in your fat until translucent.
  2. Add in chopped vegetables – hard ones like carrots first, then softer ones like asparagus, then quick cookers like mushrooms. Add salt and pepper to taste, and more oil (or switch on a fan) if it starts smoking.
  3. When it’s getting nice and browned, pour in the soy milk. If you want potatoes, put them in now. No need to pre-soak, since we’ll be starching this baby up anyways. Crank heat up to high.
  4. When she starts to boil, lower the heat to a simmer. Put the miso paste in a ladle and dip into the stew, stirring the miso into it a ladleful at a time. Catch and release.
  5. Once the miso is all gone, stir your starch into some cold water in a separate container and then pour it in. Mix vigorously.
  6. If the stew is too thick, you can stir in some vegetable broth or more soy milk and heat again to your liking.
  7. Serve with white sticky rice.


Frozen vegetables also work! Many people add corn to this, too. Highly recommend corn. Dairy milk can of course be used, although I’d say soy is the ideal non-dairy milk thanks to its higher fat and protein content. Takes it from soup to stew.

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