Vegan Creamy Taro with Mushrooms
Indulge in the comforting flavors of this Vegan Creamy Taro with Mushrooms, a plant-based delight that’s both hearty and nourishing. Featuring tender taro root cubes cooked to perfection in velvety coconut milk, this recipe is complemented by the earthy richness of sautéed button mushrooms and aromatic hints of ginger, garlic, and soy sauce. Thickened with a simple cornstarch slurry, the luscious sauce beautifully coats every bite, creating a satisfying dish that’s perfect for weeknight dinners or cozy gatherings. Garnished with fresh cilantro for a burst of color and freshness, this creamy vegan recipe is gluten-free, dairy-free, and loaded with umami goodness. Serve it with steamed rice or crusty bread for a wholesome and satisfying meal that’s ready in just 40 minutes!
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Recipe Information
Ingredients
- 400 grams taro root
- 250 grams button mushrooms
- 400 milliliters coconut milk
- 2 tablespoons olive oil
- 1 medium onion
- 3 garlic cloves
- 1 teaspoon ginger
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped cilantro
Instructions
Wash and peel 400 grams of taro root, then cut into 1-inch cubes.
Slice 250 grams of button mushrooms thinly.
Finely chop 1 medium onion and mince 3 garlic cloves.
In a large pan, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and minced garlic, sauté for about 3 minutes until the onion becomes translucent.
Stir in 1 teaspoon of grated ginger and sauté for an additional minute until fragrant.
Add the sliced mushrooms to the pan, cooking for about 5 minutes until they release their moisture and begin to brown.
Stir in the taro cubes, mixing well with the vegetables. Add 400 milliliters of coconut milk and bring to a gentle boil.
Reduce the heat to low and simmer for about 15 minutes, or until the taro is tender.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry.
Stir the slurry into the pan along with 2 tablespoons of soy sauce, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper.
Continue cooking for another 2-3 minutes until the sauce thickens and coats the vegetables.
Remove the pan from heat and garnish with 2 tablespoons of chopped cilantro before serving.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 210.0 g | 76% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 42.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 3972 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
