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Vegan Mofo #30 Korean Cabbage Soup (Baechu Doenjangguk)
BRRR! Must Get Warm! Soup!
This is one of those times where soup will hit the spot. One of the best soups that many Koreans consume is cabbage soup. It’s such a quick simple soup. You can make it in less than thirty minutes, while a pot of rice is bubbling away.
Cabbage soup isn’t served in restaurants, it’s a tried and true Korean wife’s go to soup. A great favorite of Koreans everywhere. The liquid used in this soup is traditionally the rice water from during the rice cleaning process. That water has starch so it helps to thicken it without adding flour. Some wives use anchovies or beef broth as a base. Well, because this is a vegan soup, we will not be using neither one of those ingredients.
Instead just having cabbage, garlic, and doenjang, I chose to also add carrots , gochhujang and tofu to the mix. I don’t have childhood memories of Korean cabbage soup like most Koreans do because I didn’t grow up Korean. I grew up in Louisiana where we do have our own cabbage soup as well due to the Germans and the Cajuns. We eat just as much cabbage in Louisiana as the Koreans do. As a matter of fact a lot of the ingredients used in Korean cooking are very similar to ingredients used in Louisianian cooking. That will be for another day. For now, enjoy this wonderful mama’s homemade soup.
Vegan Mofo #30 Korean Cabbage Soup (Baechu Doenjangguk)
Ingredients
- 1/2 medium napa cabbage, chopped
- 2 carrots, diced
- 4 tablespoons doenjang (soybean paste)
- 1 teaspoon gochujang (red pepper paste)
- 2 tablespoons brown rice flour
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 package of tofu, drained and cubed
- 5 cups water (or 2 1/2 cup water + 2 1/2 cup vegetable broth)
Instructions
- Cut napa cabbage in half, save the other half. Cut into bite-size pieces.
- Wash and dice carrots. Mince garlic.
- Add cabbage, carrots, garlic, brown rice flour, doenjang, and gochujang to a pot.
- Sauté on medium-high until both paste blend into vegetables.
- Drain, rinse, and cube tofu. Add to the vegetable mixture along with the green onions. Stir.
- Add water or vegetable broth.
- Bring to a gentle boil and cook for 20 minutes.
- Serve.
Vegan Mofo #17 Tofu Vegetable Stir-Fry
This is the dish that I call my signature dish only because a great picture was captured due to how well it turned out and the flavor was AMAZING!
So, I went about the business of preparing this dish for the simple reason that I was craving it and I wanted to celebrate the creation of my mini business cards with this image on the back. Why cards you say? It is my intention to reach as many people who are open and willing to be open to learning about the vegan lifestyle. what it can do for you, and how you can comfortably live it.
Now, I am not about forcing anything on anyone. I am here to do my part as other vegans are doing to educate those seeking help in learning and living the vegan lifestyle.
That is what I desired to do last year and for some time now. Yet, I am terrible at selling myself. That’s what happens when an artist has to sell oneself. I am great at motivating, inspiring, and empowering everyone else, just terrible at being that same champion for myself. When I’m near food, great food and ingredients. I can easily throw a dish together just by starting the prep process and before I know it, a dish is created. I’m intuitive in that way of how I prepare dishes. Which brings me to this dish again.
This recipe has onion, carrots, green peas, garlic and ginger, to name a few. As well as cranberry sauce or puree, tofu, and tamari. Once you get all the prep done, this dish goes really fast.
Vegan Mofo #17 Tofu Vegetable Stir-Fry
Ingredients
- 1 14 or 16 ounce package extra-firm tofu, cubed
- 1/4 cup vegetable broth
- 1 tablespoon ginger, minced
- 1/2 cup onions, diced
- 2 carrots, thinly sliced
- 1/4 cup red bell peppers, diced
- 1 cup frozen green peas
- 2 clove garlic, minced
- 2 green onion, thinly sliced
- 1/4 cup cranberry puree
- 2 tablespoons tamari
- black pepper to taste
Instructions
- Drain, rinse, squeeze gently and cube.
- Place tofu cubes on a slightly oil baking sheet.
- Bake at 450°F for 20 mins.
- Heat skillet, wok, cast iron regular or enameled skillet to medium high.
- Add 1 Tbsp vegetable broth. Add more vegetable broth as needed to prevent sticking.
- Add onions and ginger. Stir fry for 3 min.
- Add carrots, bell peppers, frozen green peas, and garlic. Set aside 2 Tbsp green onions. Add remainder of green onions. Stir Fry for 3 more mins.
- Add cranberry sauce and tamari, along with black pepper. Cook 1 min.
- Serve with rice or noodles of choice.
Tofu
Vegetables
Vegan Mofo #28 Tofu Vegetable Saute
There is nothing more comforting than roasted vegetables or vegetables sauteed then gently simmered in a skillet until the potatoes soften and release their starch to thicken the mixture.
I baked the tofu in this, yet you can always saute them in a skillet on the stovetop before adding potatoes, carrots, onion, haricot vert, herbs, spices, and vegetable broth.
You can eat this as is or you can have it with rice, noodles, couscous, whatever makes your heart beat happily faster.
Vegan Mofo #28 Tofu Vegetable Saute
Ingredients
- 1 14 ounce package extra-firm water packed tofu, drained, cut, and baked
- 2 medium red or yukon gold potatoes, diced
- 2 carrots, chopped
- 1/2 cup onions, chopped
- 1 1/2 cups haricot vert (about a handful), cut in 2 inch pieces
- 1 large garlic clove, minced
- 2 cups vegetable broth
- 1 teaspoon tamari
- 1 teaspoon rosemary, ground (1 tablespoon fresh)
- 1/2 teaspoon pepper
- 1 teaspoon paprika
Instructions
- Preheat oven to 400
- Remove tofu from package.
- Rinse.
- Cut.
- Bake for 30 minutes or until lightly browned.
- Place all the vegetables including the garlic into the skillet.
- Saute for 10 minutes.
- Add vegetable broth, tamari, rosemary, paprika, and pepper.
- Cook on med for 30 minutes.
- Stir in tofu.
- Serve with rice or noodle.
Tofu
Vegan Mofo #27 Baked Tofu Soba Noodles w/Carrot & Cabbage Salad
I was in the mood for something light yet filling. Sometimes my mind goes blank until I went in search of delights in my kitchen. I grabbed the last of the cabbage, 2 small carrots and an heirloom tomato and began making a salad.
Originally, this was going to be a simply saute the carrots and purple cabbage. Then serve with baked tofu and soba noodles. Instead, I chose to just make a salad bake some tofu and get a side of sobu.
Vegan Mofo #27 Tofu Soba Noodles w/Carrot & Cabbage
Ingredients
- Half head of purple cabbage, shredded
- 2 small carrots, ribboned
- 1 heirloom tomato, large chunks
- 2 bundles soba noodles
- 1 package of extra-firm water-packed tofu
- 1 green onion, cut on the diagonal
Instructions
- Preheat oven to 400.
- Remove tofu from package.
- Rinse.
- Cut tofu and bake for 30 minutes.
- Prepare according to package directions.
- Shred cabbage.
- Cut the ends off the carrots.
- Wash,
- Use a vegetable peeler to make ribbons.
- Chop.
- Combine the carrots, purple cabbage, tomato and green onions.
- Serve.
Tofu
Soba Noodles
Salad
Heirloom Tomato
Vegan Mofo #21 Lentil Soup
Fall continues to bring out the love of amazing soups and stews. I love French lentils. They hold together and have the most hearty flavor of all the lentils. Lentil soup can eaten with mashed potatoes, rice, artisan bread, pasta and more. It is one of my favorite things to eat on a cold night.
Vegan Mofo #21 Lentil Soup
Ingredients
- 2 cups French lentils
- 7 cups water
- 1/2 cup onions. chopped
- 1/2 cup celery. chopped
- 1 cup carrots, chopped
- 2 garlic cloves
- 2 teaspoon rosemary
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Instructions
- Rinse lentils.
- Add water and remaining ingredients.
- Bring to a boil then reduce to med.
- Cook for 30 - 45 minutes.
- Serve.
Vegan Mofo #20 Tofu and Dumplings
There is nothing like a nice bowl of something hot and delicious once the weather starts to get a little cooler. Finally, the weather in Florida has started to cool down at night, making it great for some tasty fall dishes. I love soups and stews of all kinds as long as I can make them vegan, I am there!
Vegan Mofo #20 Tofu and Dumplings
Ingredients
- 1 14 ounce package extra-firm water packed tofu
- 1 cup onion, chopped
- 1 1/4 cups celery, chopped
- 1 1/4 cups carrots, chopped
- 2 teaspoons rosemary, ground
- 2 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups water
- 1 1/4 all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons vegan margarine, cold and cubed
- 1/4 cup non-dairy milk
- 2 whole green onions (scallions)
Tofu
Soup
Dumplings
Instructions
- Preheat oven to 400
- Remove tofu from package.
- Rinse.
- Squeeze.
- Cut into cubes.
- Bake for 35-40 minutes.
- Saute onions, celery, and carrots on medium for 15 minutes.
- Add rosemary, paprika, cayenne pepper to open the fragrance of the spices.
- Add vegetable broth and water.
- Stir.
- Simmer.
- Add the all-purpose flour and baking powder to a bowl and mix.
- Add the cubed vegan margarine to the flour mixture.
- Combine the vegan margarine and flour until it resembles pea size crumbs.
- Pour in non-dairy milk.
- Mix together until all the ingredients are mixed together, yet do not over work the dough.
- Dust your work surface with a light coating of flour.
- Place dough on top gently roll the dough in the flour.
- Add more flour if dough is too sticky, yet keep the dusting light. Too much flour makes for tough doughy dumplings.
- Roll out dough to whatever thickness you like an cut them into whatever shape and size you like (i.e. ribbons, squares, rectangles, your choice).
- Stir dumplings into your pot of soup.
- Cook on medium for 20 minutes. As the soup cooks, it will thicken.
- Stir in sliced green onions.
- Serve.
Tofu
Soup
Dumplings