38min 4 ppl
Vegan Chanko Nabe
49 minutes
4 people
Medium31–60 min or 7–12 steps
49 min · 7 steps
Medium: 31–60 min or 7–12 steps
340 kcalper person
Protein 22g
Carbs 18g
Fats 18g
About this dish
Plant-based meatballs, king oyster mushroom and a full vegetable drawer simmered together in one miso-enriched kombu broth until nothing is left separate. The hot pot built to put on weight, rebuilt entirely plant-based.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Fresh Produce
- King oyster mushroomsthickly sliced200 g
- Chinese cabbagecut into large pieces400 g
- Shiitake mushroomshalved150 g
- Carrotssliced150 g
- Spring onions2 finely chopped for the meatballs, 1 sliced to serve3
- Fresh Gingergrated10 g
Plant Proteins
- Vegan mince400 g
- Firm tofucut into cubes300 g
Tins & Jars
- Aquafaba30 ml
- Kombu dashi1000 ml
Dried Goods
- Panko breadcrumbs30 g
Oils & Condiments
- Soy sauce60 ml
- Mirin40 ml
- Sake30 ml
- Dark miso paste40 g
Utensils
- Mixing bowl
- Large saucepan
- Chopping board
- Sharp knife
Method
1
Combine the vegan mince, grated ginger, chopped spring onion, aquafaba and panko breadcrumbs in a bowl and mix until sticky, then shape into small meatballs.
Approx. 10 minutes
2
Prepare the tofu, cabbage, shiitake mushrooms, carrots and king oyster mushroom, cutting each into bite-sized pieces.
Approx. 8 minutes
3
Pour the kombu dashi into a large saucepan or table-top hot pot, add the soy sauce, mirin, sake and dark miso paste, and bring to a simmer, stirring to dissolve the miso.
Approx. 6 minutes
4
Drop the meatballs into the simmering broth and cook for 8 minutes until they float and are cooked through.
Approx. 8 minutes
5
Add the king oyster mushroom slices and cook for 4 minutes.
Approx. 6 minutes
6
Add the cabbage, carrots, shiitake mushrooms and tofu, and simmer for 8 minutes more until the vegetables are tender.
Approx. 8 minutes
7
Ladle into bowls and scatter with the remaining sliced spring onion to serve.
Approx. 3 minutes
