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Digital Subscriptions > Vegan Food & Living Magazine > Jun-18 > Enjoy with friends Something for the weekend

Enjoy with friends Something for the weekend

Family time and plenty of good food – the two ingredients you need for the perfect lazy weekend…

Pa loh hed hom – Chinese spice stew with shiitake mushrooms

By Saiphin Moore Serves2| Prep15 mins| Cook25 mins| Calories300(per serving)

3-4 garlic cloves

1 tsp black peppercorns

1 tsp roughly chopped coriander root (or use fresh coriander stalks)

2 tbsp vegetable oil

100g (3½oz) fresh shiitake mushrooms, trimmed

2 tbsp sugar

5 tbsp light soy sauce about 300ml (10floz) vegetable stock or water

2 cinnamon sticks

3-4 star anise

6 cloves

1 tsp dark soy sauce, plus extra as desired

50g (1¾oz) crispy fried tofu

2-3 fresh coriander leaves, to garnish

1 Using a pestle and mortar, thoroughly pound the garlic, peppercorns and coriander root or stalks to a rough paste.

2 Heat the oil in a wok set over a medium heat. Once the oil is hot, add the paste and stir-fry for 30 seconds, until fragrant. Add the mushrooms and stir-fry for a further 30 seconds, until softened.

3 Add the sugar and light soy sauce to the pan and stir for about 1 minute, until caramelized.

4 Top up with enough vegetable stock or water to cover the mushrooms. Add the cinnamon, star anise, cloves, dark soy sauce and tofu, then reduce the heat to the lowest setting and bring the mixture to a simmer. Cook for about 20 minutes, until the ingredients are soft and tender. If the sauce is not dark enough for your liking, add an extra dash of dark soy sauce to the pan. Remove from the heat, garnish with the coriander and serve.

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About Vegan Food & Living Magazine

Need to get your family to eat more veg? Why not try sneaking it into delicious vegan cakes and bakes? In the June issue of Vegan Food & Living we've got a range of delicious hidden veg cake recipes that your family will love! Also this issue we get together with the hottest vegan male chefs of the moment - Bosh!, Wicked Healthy and The Happy Pear, to find their favourite family friendly recipes, plus we share the perfect three-course Sunday lunch. This issue also has a fantastic Cruelty-Free Beauty focus with an exclusive interview with Kat Von D, a focus on cruelty-free makeup, make your own skincare, the best vegan treatments for your hair and what to eat to feed your skin. Download your copy today!
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