The soybean is a wonderfully versatile legume that, when processed, takes many forms. They include soybean milk, soy sauce, miso, doenjang and fermented black beans, and ingredients that many vegetarians and vegans depend on for protein, including bean curd, tempeh and natto.
This vegan dish uses four soy products: salted yellow bean sauce (which comes in a bottle or jar), light soy sauce, bean curd and tempeh. If you’re on a gluten-free diet, substitute tamari for the soy sauce.
Many cooks discard the coriander roots, which come attached to the stems and help keep them fresh a little longer. The roots have a lot of flavour, though, and are used often in Thai dishes and in spice pastes. For this recipe, use the root and about 3cm (1 ¼ in) of the lower stems
The soybean is a wonderfully versatile legume that, when processed, takes many forms. They include soybean milk, soy sauce, miso, doenjang and fermented black beans, and ingredients that many vegetarians and vegans depend on for protein, including bean curd, tempeh and natto.
This vegan dish uses four soy products: salted yellow bean sauce (which comes in a bottle or jar), light soy sauce, bean curd and tempeh. If you’re on a gluten-free diet, substitute tamari for the soy sauce.
Many cooks discard the coriander roots, which come attached to the stems and help keep them fresh a little longer. The roots have a lot of flavour, though, and are used often in Thai dishes and in spice pastes. For this recipe, use the root and about 3cm (1 ¼ in) of the lower stems