Braised Lotus Root with soy, rice mirin wine, maple syrup, chilli, sesame seed and sprinkled spring onion.
Munch into something crunchy and fiery.
This dish will topple your belief that vegan good can’t be nourishing without a few choice ingredients.
- When you fancy an Asian fake out night but all with the comforts of home
- When you’ve got mates over for dinner and need a dish to go with your bevvies
- When you’ve been shopping at your local Asian supermarket nad hunt out lotus roots what to do with them
Braised Lotus Root was inspired when attending a Korean restaurant and realising there are more uses and dishes to lotus root than first imagined.
This savoury dish is vegan and paleo.
What equipment to use
For this recipe, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 750g lotus root
- 2tbs wine vinegar
- For braising
- 250ml filtered water
- 75ml soy sauce
- 75ml rice mirin wine
- 2tbs maple syrup
- 1 chilli pepper, deseed and sliced
- 1 spring onion
- Sesame seeds
- Peel and thinly slice lotus roots. Submerge lotus root in boiling water and wine vinegar for 5 minutes. Drain.
- In a large saucepan with lid, pour in the filtered water, soya sauce, rice mirin, maple syrup and sliced chilli pepper. Cook over a low to medium heat for 20 minutes covering with a lid. Stir every now and again. Once the liquid starts to boil down, continuously stir until the liquid dissolves.
- Transfer to a serving tray and garnish with onion and sesame seeds.