This page may contain affiliate links, which means I will make a small commission for products purchased through my link.
Mille Feuille Soymilk Nabe (vegan, gluten free)
- 1 donabe or medium pot
- 1 mandolin
- 1 1/4 cup vegan dashi stock or vegetable broth
- 2 1/2 tbsp mirin
- 2 tbsp tamari
- 1 1/2 cups soymilk unsweetened, no added ingredients
- 2 tbsp yondu optional
Mille Feuille Layering Ingredients
- 1/2 head napa cabbage
- 1/3 kabocha squash medium
- 1 head shimeji mushrooms
- 1 small carrot optional
- 1/2 small leek optional
- Prepare soymilk broth by mixing together all ingredients in a bowl. Adjust to taste and set aside.
- Slice napa cabbage into quarters, wash and set aside. Slice kabocha squash into quarters, remove the seeds using a spoon to scoop and then thinly slice the kabocha squash using a mandolin. You want to aim for about 1/8" thickness, or thin enough to be pliable. Layer kabocha squash slices in between each leaf of cabbage. Repeat with remaining quarter of cabbage. When ready to assemble, slice the wedge into 3 parts, horizontally.
- You should end up with alternating cabbage and kabocha squash layers. Add these to the pot you're using and fill the perimeter. Add the shimeji mushrooms into the center of the pot to secure the cabbage layers.
- If desired, thinly slice leek on the diagonal and add some slices in between the kabocha and cabbage layers. Cut carrots thinly and shape like flowers if desired, then place on top of the cabbage leaves.
- Pour the broth into the pot, bring to a boil then lower to a simmer and let cook for 10-15 minutes, until ingredients are all tender. If needed, skim any foam that comes to the surface while simmering.
Nutrition information is automatically calculated, so should only be used as an approximation.