Recipes, Soups & Stews

Kimchi Stew

A little kimchi to warm your soul on a cold day. And great when topped with Vegan Hard-boiled “Eggs”!

Kimchi Stew


  • 2 tbsp grapeseed oil
  • 1 medium onion, chopped
  • 4 carrots, peeled and chopped
  • 2 medium potatoes, washed and chopped
  • 10 cups vegetable stock
  • 3 tbsp soy sauce
  • 3 tbsp sriracha
  • 1 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 block extra firm tofu (works great with smoked tofu!)
  • 1 cup kimchi (make sure it’s vegan, some brands aren’t!)


  1. Wrap tofu in paper towel or tea towel, place between two plates, and put a heavy book on top. Allow to press for at least 30 min, and overnight, if possible.
  2. Heat oil in a stockpot over medium heat.
  3. Add onion, garlic and ginger, and cook until fragrant.
  4. Add carrots and potatoes, and cook for a few minutes.
  5. Add all other ingredients except tofu and kimchi.
  6. Let simmer until potatoes are soft.
  7. Chop the tofu into small cubes, and add to pot.
  8. Roughly chop kimchi and add to pot. Be sure to pour all the released juice into pot as well.
  9. Allow to simmer until kimchi is translucent, 5-7 minutes.
  10. Serve and enjoy! Top with a Vegan Hard-boiled Egg!

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