Name: Vegetarian Vindaloo
Ingredients: 6 onions (sliced); 2 jars Vindaloo Paste; 1½ cups garlic (chopped); 2 cups soy sauce; 2 cups sherry; ¾ cups sugar; 1 gallon black mushroom tea (+/-); 1 Tablespoon red pepper flakes; 10-12 potatoes (washed, 1½ dice); 12-16 carrots (peeled, teardrop cut); 2 ounces tree ears (dry weight; reconstituted); 4 ounces lily buds (dry weight; reconstituted); 2 cups black mushrooms (sliced); 4 boxes coconut cream (chopped); 2 cups cornstarch; 4 cups water

Vegetarian Vindaloo

Print Pin Rate

Course: Main Course

Cuisine: Five Spice, Indian, Vegan, Vegetarian

Servings: servings

Ingredients

6 onions (sliced)
2 jars Vindaloo Paste
1½ cups garlic (chopped)
2 cups soy sauce
2 cups sherry
¾ cups sugar
1 gallon black mushroom tea (+/-)
1 Tablespoon red pepper flakes
10-12 potatoes (washed, 1½ dice)
12-16 carrots (peeled, teardrop cut)
2 ounces tree ears (dry weight; reconstituted)
4 ounces lily buds (dry weight; reconstituted)
2 cups black mushrooms (sliced)
4 boxes coconut cream (chopped)
2 cups cornstarch
4 cups water

Instructions

Oil in medium stockpot.
Add onions, cook briefly.
Add onions, vindaloo, garlic, soy, sherry, sugar, tea, and red pepper flakes. Measure soy and sherry into vindaloo jars and shake to get the paste out. Mix all well to prevent scorching.
Add carrots, potatoes, and enough water to cover by 1". Bring to boil. Reduce heat. Cook until spuds and carrots are barely fork tender.
Add remaining vegetables.
Add coconut cream to mixture, stir to melt coconut cream. PAY ATTENTION! MIXTURE WILL BURN!!
Thicken with slurry.

Vegetarian Vindaloo