Stuffed cucumber soup from Healthy Vegan Street Food: Sustainable & healthy plant-based recipes from India to Indonesia (page 84) by Jackie Kearney

  • white peppercorns
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  • dried shiitake mushrooms
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  • Show all ingredients...
  • Serves : 4 as an accompaniment, or 2 as a light meal

  • EYB Comments

    Can use the book's "Vegan fish sauce" recipe. Can substitute garlic paste for garlic; ginger paste for ginger; coriander stems and leaves for coriander roots; tamari or coconut aminos for soy sauce; dried porcini mushrooms for dried shiitake mushrooms; soy sauce for coconut aminos; and red miso for brown miso; soy sauce or tamari for the vegan fish sauce; and date syrup or maple syrup for coconut sugar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Vegan fish sauce" recipe. Can substitute garlic paste for garlic; ginger paste for ginger; coriander stems and leaves for coriander roots; tamari or coconut aminos for soy sauce; dried porcini mushrooms for dried shiitake mushrooms; soy sauce for coconut aminos; and red miso for brown miso; soy sauce or tamari for the vegan fish sauce; and date syrup or maple syrup for coconut sugar.

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