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Veggie Umami Bowl
Becipe by Corporate Chef Miki Hackney

Veggie Umami Bowl


1 T vegetable oil
1 ea small onion, sliced ¼”
2 c carrots, roll cut*
1 c vegetable broth
1 c medium-sized shiitake mushroom, stems removed
3 ea small taro root, peeled and quartered
1 lotus root, sliced ¼ in thick rounds
3ea Baby Bok Choy, halved lengthwise
1c snow peas, trimmed
1 c Farro or Quinoa, cooked

2Tbsp soy sauce, low sodium
11/2 Tbsp granulated sugar

Combine sauce ingredients in a small bowl or cup and set aside.

Heat a stew pot to medium high. Add oil, swirling to coat pan bottom. When the oil glistens, carefully add onions. As onions begin to caramelize, add carrots in a single layer, allowing them to brown slightly and caramelize, about ten minutes. Push carrots and onions to one side of pan.

Next, add mushrooms and taro root to the pan in separate bunches. Add broth and simmer, about 15 minutes, or until taro root can be pierced with a fork without breaking apart. Add bok choy in a bunch and lotus root slices. Simmer to heat through, about 5 minutes. Serve hot in a bowl over prepared faro or quinoa.

*Roll cut

Roll-cutting is used for long vegetables, such as Asian eggplant, carrots, and zucchini.

It makes attractive chunks and exposes more of the surface area of the vegetable for faster cooking.

Hold the blade of the knife perpendicular to the board and cut straight down on the diagonal.

Then roll the vegetable a quarter-turn, and cut straight down again at the same diagonal angle.

Continue rolling and cutting in this way all along the length of the vegetable.

Serves 4