Vegan One-Pot Recipe for a Lazy Day: Japanese Doria Recipe
Servings size: 2 pax
Cuisine Tags: Vegan, vegetables, vegan white sauce
- 200g cooked brown rice
- 50g onions
- 30g turnips
- 20g carrots
- 30g shimeji mushroom
- 20g burdock root
- 2 cups soy milk
- ½ tbsp miso paste
- ¼ tsp salt
- 4 tbsp rice flour
- 1 tsp olive oil
- An appropriate amount of pepper
- An appropriate amount of bread flour
- An appropriate amount of chopped parsley
- Preheat the oven to 200℃.
- Cut onions, turnips, burdock root and carrots into about 5 mm slices, and finely chop the shimeji mushrooms.
- Add 1 teaspoon of olive oil in a frying pan over medium heat and sauté all the vegetables and salt until the mushrooms are starting to translucent (about 6 minutes).
- Add 2 cups of cooked rice and gently mix all together. Turn off the fire and let it rest.
- In a small pot, add 2 cups of soy milk and miso paste and cook them on low to medium heat. Add a pinch of salt, 4 tablespoon of rice flour and 1 teaspoon of olive oil and stir the mixture vigorously until there are no lumps of roux remaining.
- Turn up the heat to medium and bring the white sauce to a boil to thicken. Add some salt and pepper.
- Add half of the white sauce into the sauteed vegetables and rice, and stir to distribute evenly. Then, transfer them into a baking dish.
- Pour the remaining white sauce to the top of the mixture and sprinkle some bread crumbs and chopped parsley over the sauce.
- Bake in the oven for about 10 minutes or until the sauce starts to bubbling around the edges.
- If you want, swap the veggies in the recipe for other veggies that you have on hand.
Recipe By: Certified Cooking School Lima Instructor, Yoriko