Vegan Sukiyaki
  • ½ cup soy or tamari sauce
  • 1 - 2 tablespoons sugar
  • 1 cup vegetable broth
  • ¼ cup mirin
  • 2 tablespoons sesame oil
  • 1 package of tofu, cut into cubes
  • 1 pack portobello mushrooms, trimmed and sliced
  • 2 baby bok choy, cores removed and thinly sliced
  • 2 - 3 carrots, peeled and finely shredded (I used lightly pickled jarred carrots)
  • If you want, you can also use green onions, celery, bamboo shoots, etc
  • Serve over noodles, bean sprouts, rice or other grain if desired.
  1. Mix the tamari, sugar, vegetable broth and mirin together and set aside.
  2. Heat the sesame oil in the bottom of a large dutch oven or wok type skillet.
  3. Toss in the tofu and stir fry a few minutes until lightly browned. Push the tofu to one side.
  4. Add the mushrooms and repeat the process with the bok choy and carrots, with each ingredient in its own space within the pot.
  5. Gently pour in the broth, adding more vegetable broth or water if needed. Adjust the heat so the vegetables can simmer without being tossed about.
  6. Serve when the veggies are heated through and cooked as you like them.
Recipe by Lydia's Flexitarian Kitchen at