Japanese Cream Stew is a mix of meat and vegetables cooked in a thick white roux (flour and fat cooked together and used to thicken sauces/soups/stews). You won't miss the meat in this vegan version! It's easy to make and a great way to use up the vegetables you already have.
Heat a wok or large pot on high heat. Add the chopped onion and dry saute it for 2 minuters, unil it is starting to brown. If it is sticking, add a splash of water as needed.
Add the chopped vegetables, with the exception of any quick cooking vegetables like corn or spinach. Saute them for 2 minutes.
Add the vegetable broth, bring it to a boil, then cover the wok/pot and reduce the heat to medium-low.
Let the stew simmer for 15 minutes, until the vegetables are almost cooked through, then add any quick cooking vegetables like corn or spinach.
While the vegetables are cooking, melt the butter/coconut oil in a medium saucepan, then whisk in the cornstarch until there are no lumps. Then slowly add in the plant milk, whisking as you add it, to prevent lumps from forming.
Once all the vegetables have been added to the stew, stir in the milk mixture. Let the stew simmer until it has thickened, but do not let it boil.
When it has thickened, turn off the heat. Put the miso paste in a small bowl and add a few spoonfuls of the stew liquid and mix together until smooth. Repeat with a few more spoonfuls. When the miso is thinned out, stir it into the stew. (If you are using soy sauce, gluten-free tamari, or sea salt, it can be stirred directly into the stew.) Season to taste with salt and pepper and serve with steamed Japanese rice.
*This cream stew is a great way to use up what you have or what you find at the grocery store. You can use as many or as few vegetables as you want. For example, the last time I made it I used 3 cups of chopped yellow potatoes, 2 cups of chopped carrots, 2 cups of broccoli florets, 2 cups of quartered crimini mushrooms, and 1 cup of frozen corn that I defrosted before adding to the stew.