The Vegan Thread

There should be no secrets when it comes to food!

Basically it's a load of veg roasted at 180 for about 3 hours until its a nice deep dark colour. Need to keep on stirring it every 30 mins or so. Better if you have more roasting trays like the glass ones in the photo as it prevents them from over browning. You'll know it's almost ready when no more moisture evaporates when you turn it.

From memory I used 2 onions, 4 carrots, 1 leek, 1 white cabbage, 1 butternut squash, handful chestnut mushrooms, 1 bulb of garlic, 1 celery head all chopped or grated.

Once it's nice and brown, add a load of boiling water to deglaze the trays and pop back in the oven for 30 mins. Strain off the liquid (and make a pate from the pulp ;) ).

That liquid is now a really good veg stock for anything really so if you have a lot you can set some aside and use for soups, gravy etc.

To make the ramen broth I soaked kelp and shiitake in the veg stock and added mirin to taste. Then I removed the mushrooms and kelp, chucked half of them in a blender with some white miso and made a smooth paste. I then added some of the paste back to the broth to give it creaminess. The remainder of the kelp and mushrooms I pan fried for garnish.

Phew, kinda a long process but worth it!

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