Kimchi Stew

Name: Kimchi Stew
Cuisine: Italian
Ingredients: Avocado oil; Hot chili spice; Soy sauce; 4–5 fresh shiitake or cremini mushrooms, stemmed, thinly sliced; 4–5 fresh shiitake or cremini mushrooms, stemmed, thinly sliced; ½ red onion, thin half moons; 2 cloves garlic, thinly sliced; Small piece fresh ginger, thick matchsticks (optional); Small piece fresh ginger, thick matchsticks (optional); 2 scallions, thinly sliced on the diagonal; ½ cup crushed or pureed tomatoes; ½ cup crushed or pureed tomatoes; ½ block extra firm tofu, thick slices; 1 cup kimchi; ½ zucchini, thin half-moon slices 1 small carrot, thick oblongs; ½ zucchini, thin half-moon slices 1 small carrot, thick oblongs; ½ zucchini, thin half-moon slices 1 small carrot, thick oblongs

Preparation info

2
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

I confess that this is my version of this spicy stew, lighter on the spice and with no pork and more veggies, but the spirit is there. There’s nothing quite like fermented foods for our gut health and kimchi is one of the best. It’s a quick and easy dish served with rice that is sure to please.

Ingredients

Avocado oil
½ red onion, thin half moons
2 cloves garlic, thinly sliced
Small

Europe
Italy
Vegan

Method

Place about 2 tablespoons oil in a heavy deep skillet along with onions, garlic and ginger over medium heat. When the onions begin to sizzle, add a generous pinch hot spice and a splash of soy sauce. Sauté until translucent. Add mushrooms, cover and simmer 1 minute. Layer zucchini and carrot on top.