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Mille Feuille Soymilk Nabe (vegan, gluten free)

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Mille Feuille Soymilk Nabe (vegan, gluten free)


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Mille Feuille Soymilk Nabe (vegan, gluten free)

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Prep Time 10 The following are some of the most recent and relevant articles.
Cook Time 15 The following are some of the most recent and relevant articles.
Servings 2 People can be a part of the process by contacting us.

Equipment

  • 1 Donabe or medium pot
  • 1 Mandolin

Ingredients

Soymilk Broth

  • 1 1/4 vegan dashi stock or vegetable broth
  • 2 1/2 tbsp Mirin
  • 2 tbsp tamari
  • 1 1/2 soymilk No added ingredients, unsweetened
  • 2 tbsp Yondu Optionally, you can purchase

Mille Feuille Layering Ingredients

  • 1/2 Head napa cabbage
  • 1/3 kabocha squash Medium
  • 1 Head shimeji mushrooms
  • 1 Small Businesses Optionally, you can purchase
  • 1/2 Small Businesses Leek Optionally, you can purchase

Instructions

  • Mix all ingredients together in a large bowl. Set aside and adjust to taste.
  • Cut napa cabbage in quarters. Wash, and then set aside. Slice kabocha in quarters. Use a scoop to remove the seeds, and then use a mandolin to thinly cut the squash. You want to aim for about 1/8" thickness, or thin enough to be pliable. In between each leaf of kale, place a layer of kabocha. Repeat with the remaining quarter of cabbage. Once you are ready to assemble the wedge, cut it into 3 horizontally.
  • The layers should be alternated between kabocha and cabbage. Add these to the pot you're using and fill the perimeter. Add the shimeji mushroom…



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