An easy, vegan Japanese dish full of flavour and crunch. Sautéed lotus root is a perfect and visually beautiful dish to add to your meal or enjoy as an add-in ingredient in salads, bowls etc.
- 2 cups thinly sliced lotus root, steamed
- 1–2 tablespoons neutral oil of choice, or use water
- splash of filtered water
- 3–4 tablespoons of soy sauce or alternative (coconut aminos, tamari, etc.)
- 2 teaspoons vegan dashi or veggie stock powder*
- 1–2 tsp sugar of choice (brown sugar, coconut sugar, or maple syrup)
- pinch of japanese 7 spice shichimi togarashi, or pepper blend of choice
- In a large pan, heat oil if using, or water.
- Add lotus root to the pan and sauté for a few minutes on medium high heat.
- Add a splash of filtered water.
- Lower heat slightly and add soy sauce along with sugar of choice and continue to sauté lotus root, flipping occasionally until golden brown.
- Sauté until all the liquid is cooked off, and lotus root is nicely browned. If using chili blend, add a sprinkle and toss evenly before removing from heat. Add salt and pepper as you see fit.
*Dashi, or fish based broth, is typically use in Japanese cooking. Vegan alternatives include kombu (seaweed) based broth powders, or veggie based. Either will work!
Keywords: lotus root, kinpira renkon, japanese food, vegan, gluten free, oil free