Seared Veggies with Shiitake Cashew Cream Sauce
Creamy, umami-packed vegan comfort food! Try these seared veggies with shiitake cashew cream sauce, deglazed with mirin and topped with a rich plant-based sauce. Perfect over pasta, rice, or greens.
Ingredients
For the Veggies
- 1 medium eggplant cut into cubes
- 1 large leek sliced into rings
- 1 medium onion sliced thin
- 2 cups kale chopped
- 2 tablespoons mirin for deglazing
- 1 –2 tablespoons olive oil for searing
- Pinch of salt and pepper to taste
For the Shiitake Cashew Cream Sauce
- 1 cup raw cashews soaked in hot water for 20 minutes
- 4 –5 dried shiitake mushrooms rehydrated in hot water (reserve ½ cup soaking liquid)
- 3 tablespoons nutritional yeast
- 1 teaspoon Better Than Bouillon vegetable base
- ½ –¾ cup warm water adjust for creaminess
- 1 small clove garlic optional, for extra flavor
Instructions
- Sear the Veggies – Heat a pan with a drizzle of oil. Add eggplant, leeks, and onion. Let them caramelize without stirring too much for golden edges.
- Deglaze with Mirin – Once the veggies are seared, splash in some mirin to lift all the flavorful bits from the pan.
- Make the Sauce – Blend soaked cashews, rehydrated dried shiitake mushrooms, nutritional yeast, and Better Than Bouillon with warm water until smooth and creamy.
- Combine – Pour the sauce over your seared veggies, stirring gently until everything is coated. Add kale and let it wilt slightly.
- Serve – Spoon the mixture over noodles, a hearty grain like quinoa or rice, or use as a warm topping for salads.