Budae jjigae recipe adapted to Vegan cuisine
This vegan version captures the essence of the original, while incorporating plant-based ingredients to create a hearty and flavorful stew.
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Ingredients
- 2 tablespoons (30ml) vegetable oil
- 1 onion, thinly sliced
- 3 cloves of garlic, minced
- 1 tablespoon (15g) gochujang (Korean red pepper paste)
- 1 tablespoon (15ml) soy sauce
- 1 tablespoon (15ml) maple syrup
- 4 cups (950ml) vegetable broth
- 1 cup (240ml) water
- 1 cup (150g) vegan sausages, sliced
- 1 cup (200g) firm tofu, cubed
- 1 cup (100g) sliced mushrooms
- 1 cup (100g) kimchi
- 1 cup (100g) sliced cabbage
- 1 cup (100g) sliced carrots
- 1 cup (100g) sliced zucchini
- 4 ounces (115g) rice noodles
- 2 green onions, chopped
- Sesame seeds, for garnish
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