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Vegetarian Soymilk Cream Stew
Vegetarian Soymilk Cream Stew

Before you jump to Vegetarian Soymilk Cream Stew recipe, you may want to read this short interesting healthy tips about Goodies that offer You Vitality.

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Eating almonds is an excellent option as long as you do not have a nut allergy. Almonds provide a multitude of health and fitness benefits and are an excellent choice when you need a shot of energy. These nuts possess lots of vitamins E, B2, and manganese. They generally do, however, have tryptophan-the same enzyme which makes you tired after eating turkey. However, you may not need a nap after eating and enjoying almonds. Alternatively they will just help your muscles and digestive tract relax while also helping you feel less frustrated. From time to time eating almonds can even be a mood enhancer!

A large selection of easy health snacks is easily available. When you make the choice to be healthy, it’s uncomplicated to find just what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to vegetarian soymilk cream stew recipe. You can cook vegetarian soymilk cream stew using 13 ingredients and 9 steps. Here is how you do it.

The ingredients needed to cook Vegetarian Soymilk Cream Stew:
  1. Prepare 6 cm Daikon radish
  2. Get 1/2 Onion
  3. Provide 1/3 Carrot
  4. Provide 1 King oyster mushroom
  5. Use 1 Broccoli or cauliflower
  6. Get 2 tbsp Frozen corn kernels
  7. You need 500 ml Soy milk
  8. Use 5 grams Vegetable bouillon powder (I used "Yasai no Okage")
  9. Get 2 tsp Cornstarch
  10. You need 1 1/2 tsp Salt
  11. Prepare 1 dash Pepper
  12. Prepare 1 tsp Maple syrup
  13. You need 1 Grapeseed oil
Steps to make Vegetarian Soymilk Cream Stew:
  1. [Prep work 1] Peel and thinly slice the onion. Peel and cut the daikon radish into 5-mm thick wedges. (Large daikon radishes should be cut into 1/6 wedges instead of quarter-rounds.)
  2. [Prep work 2] Slice the carrot into semi-circles or wedges. Slice the bottoms of the king oyster mushroom into 7-mm rounds, the top part of the mushrooms vertically, and the broccoli (or cauliflower) into bite-sized portions.
  3. In a deep pan, sauté the sliced onions. When tender, add the daikon radish and carrot. Keep cooking.
  4. Add the mushroom and broccoli (or cauliflower). When all the vegetables are tender, reduce to low heat. Cover with a lid and steam-cook for a while.
  5. If there is not enough moisture in the pan, pour in a small amount of water. When the daikon radish is tender, add the soy milk and bouillon powder and cook over medium heat.
  6. When it comes to a boil, lower the heat, and stir well. Add the frozen corn, salt, pepper, and maple syrup to taste.
  7. Mix the cornstarch with the same amount of water and add to the pan. Turn up the heat a little higher, then mix in large stirring motions to thicken the sauce.
  8. Once it comes to a boil, turn the heat off. Enjoy it while it's hot It goes well over steamed rice, too.
  9. Tip: Be careful not to let the soy milk over-heat or boil for too long, or it will become crumbly.

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