1/2 hr




A vegetable dish that can perfectly accompany recipes with Seitan and Tempeh, fried dishes, pasta (making it more saucy), risotto, and is generally a passepartout …


  • 2 medium carrots
  • 1 onion medium
  • 1 cup of white cabbage
  • 2 celery stalks (without the leaves) and / or marjoram (fennel root)
  • 1 small sweet potato
  • 2 cloves of garlic
  • 4 TBS sesame oil
  • 2 TBS MirinONE Project
  • 2 TBS Rice Whip Rice ONE Project
  • 2 TBS Tamari ONE Project
  • Grated zest of half orange
  • 1 pinch of fine, unrefined sea salt
  • ½ TBS Kuzu ONE Project
  • 1 teaspoon of ginger juice
  • Water or vegetable broth


Step 1

Cut the vegetables.
Carrots in 2-3 cm thick rounds, onion in large cubes, finely chopped cabbage, celery ιn thin diagonal slices, sweet potato also in small cubes, garlic in the middle.


Step 2

On medium heat, sauté the onion with a few grains of salt until it is glassy (2-3 minutes).
Add the garlic, continue for another minute

Step 3

Strengthen the fire and continue with the celery (and / or fennel root) and mix to oil, another 2 minutes. Add the carrot with a little more salt, sauté 2-3 minutes. Add a little water with a teaspoon to soften the vegetables by the vapors. Add the sweet potatoes, mix, add a few grains of salt, and half of Mirin and Brown Rice vinegar. Continue for another 3 minutes.

All this time the mix should be relatively dry and be stirred constantly.


Step 4

Cabbage is following with a few more grains of salt. Here, instead of water, add the rest of Mirin and Brown Rice vinegar and mix thoroughly to mix the aromas.
Season with Tamari and correct to taste, adding as much as we want, do not get it too salty!


Step 5

If desired, season with ginger juice, for a spicy twist. If you want to make it a pasta or cereal accompaniment, we can dilute to ½ cup of vegetable broth or plain water, ½ teaspoon of Kuzu starch and pour into the mixture, stirring until the sauce thickens.

Step 6

We serve warm and enjoy the unique aromas of Vinegar and the natural sweetness of Mirin, along with the depth of Tamari’s taste and color.
Perfect combination of tastes at the festive table, whatever else that you may serve …


Variations: If you want to use red cabbage for more color, then you should sauté it separately with a little oil and salt, and add it at the end, just before the ginger juice so as not to color the mixture and allow all other materials to keep their color.
Instead (or together) for a carrot, use parsnip.


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