Vegan Soy Milk Creamy Stew

Winter evenings beg for warm, filling one-pot dishes to beat the cold-weather blues. And indeed, Japanese cooking seems to be full of them– from light simmered nabe, to thick and spicy curry. This soy milk creamy stew definitely falls into that category. It’s rich texture and deeply savory taste combined with its simple preparation makes it ideal for this time of year. The use of soy milk and atsuage tofu helps make the dish more accessible to those with dietary restrictions without compromising a lick of flavor, making it a surefire hit for any household.

Vegan Soy Milk Creamy Stew

Serves 8

Prep time: 20 minutes

Cook time: 30 minutes

Total time: 50 minutes


2 medium sized onions

2 medium sized carrots

3 medium sized potatoes

2 blocks atsuage tofu

2 cups sugar snap peas (optional)

2 tbsp cooking oil

1 box S&B Soy Milk Creamy Stew blocks

4 ¼ cups water

½ cup unsweetened soy milk


  • Peel carrots and potatoes

  • Cut carrots, potatoes, onions and tofu into bite-sized pieces.

  • In a medium sized stock pot, or large saucepan, heat the oil over medium heat.

  • Add onions, carrots, and potatoes. Saute until the onions are slightly browned.

  • Add water and tofu and simmer, covered for 15 minutes.

  • While other ingredients are simmering, cut the ends from the snap peas. Add the peas to the top of the mixture and re-cover. Simmer for another 5 minutes.

  • Reduce the heat to low, and add the S&B creamy stew blocks to the mixture. Stir until they are completely melted.

  • Add soy milk, and simmer for another 5 minutes, stirring constantly.

  • Season with salt or black pepper to taste and serve immediately.