Ultimate Vegan Japanese Cream Stew: Creamy, Comforting & Wholesome

As the crisp air of fall transitions into the cozy embrace of winter, there’s nothing quite like a warm, comforting bowl of stew to nourish your body and soul. This exquisite Vegan Japanese Cream Stew is precisely that — a symphony of rich, creamy textures and hearty vegetables, designed to bring warmth and delight to your table. Not only is it incredibly delicious, but it’s also packed with wholesome ingredients, making it a truly nourishing meal for the colder months. We’ve reimagined the classic Japanese cream stew, swapping out traditional chicken for tender young jackfruit and dairy milk for a luscious blend of coconut milk and cashews, making it entirely plant-based and gluten-free without sacrificing any of its beloved creamy goodness.

What is Traditional Japanese Cream Stew?

Japanese cream stew, known as “Cream Shichuu” (クリームシチュー) in Japan, is a beloved Western-influenced dish that has become a staple in Japanese households. It’s a hearty and rich stew, typically featuring tender pieces of chicken and an assortment of root vegetables, all simmered together in a thick, savory cream sauce. Its warming properties and satisfying flavor profile make it an especially popular choice during the chilly autumn and winter months.

The standard ingredients for a traditional cream stew usually include staples like onions, potatoes, carrots, and broccoli, alongside chicken. However, the beauty of this dish lies in its versatility. Many families enjoy customizing it with other vegetables they have on hand, such as kabocha squash, various mushrooms like cremini or shiitake, spinach, or even seafood like salmon. The goal is always a robust, flavorful, and incredibly creamy stew that fills you with warmth from the inside out.

While many home cooks opt for the convenience of pre-packaged roux mixes to achieve that characteristic creamy consistency, it’s also possible to prepare the roux from scratch using a béchamel sauce base. For our vegan rendition, we’ve taken an even simpler approach: our rich, creamy base comes together effortlessly in a blender, proving that creating a delicious cream stew from scratch can be surprisingly easy and incredibly rewarding!

The Vegan Transformation: Key Ingredients Explained

Creating a truly authentic and satisfying Vegan Japanese Cream Stew meant thoughtfully reimagining the core components while retaining the comforting essence of the original. While we’ve maintained the classic medley of hearty root vegetables, we’ve made crucial substitutions to ensure this stew is not only 100% plant-based but also entirely gluten-free, catering to a wider range of dietary needs without compromising on flavor or texture.

Young Green Jackfruit: The Perfect Plant-Based “Chicken”

One of the most exciting aspects of this vegan cream stew is the inclusion of young green jackfruit as a remarkable substitute for chicken. When prepared correctly, young green jackfruit has a wonderfully fibrous and shreddable texture that remarkably mimics cooked meat. This unique characteristic is why it’s frequently used in vegan cuisine to create dishes like “pulled pork” or, in our case, a convincing chicken-like element in a stew. We specifically recommend Nature’s Charm young green jackfruit in brine. Its neutral flavor readily absorbs the rich, savory broth of the stew, making it the ideal plant-based replacement for chicken, adding substance and a satisfying chewiness to every spoonful. Beyond its textural prowess, jackfruit is also a good source of fiber, adding an extra layer of nutritional value to your meal.

Coconut Milk & Cashews: For Unrivaled Creaminess

Achieving the signature creamy texture of Japanese cream stew without traditional dairy or flour-based roux was a delightful challenge. Our solution involves a harmonious blend of cashews and coconut milk. Raw cashews, when blended, create an incredibly smooth, rich, and naturally thick cream, providing the perfect body for our stew without the need for any gluten-containing flours. They also lend a subtle nuttiness that beautifully complements the savory notes of the stew, reminiscent of the depth found in traditional dairy versions.

The choice of coconut milk is equally crucial. Many alternative milks can be laden with thickeners, gums, and other additives that can impact the final texture and flavor. That’s why we highly recommend Chef’s Choice coconut milk. We appreciate its simplicity and purity; it contains just one ingredient: coconut! This ensures a clean, authentic coconut flavor that enhances the stew without any unwanted aftertastes or artificial textures. The natural fat content in the coconut milk contributes to the luxurious, velvety mouthfeel that makes this stew so satisfying.

A Commitment to Quality: The Story Behind the Ingredients

It’s truly inspiring to work with brands that share a passion for quality and plant-based innovation. Nature’s Charm, the brand behind our fantastic jackfruit, actually originated from Chef’s Choice! This family legacy was founded by two sisters who are deeply committed to providing the highest quality plant-based products to the market. They were taught by their father, the visionary founder of Chef’s Choice, to prioritize genuine quality over fleeting trends, seeing it as a fundamental responsibility to their consumers. This dedication ensures that when you choose their products, you’re not just getting ingredients, but a promise of excellence and a passion for delicious, wholesome plant-based living. It’s this kind of integrity that elevates a simple recipe into something truly special.

How to Make This Delicious Vegan Cream Stew

Even when made from scratch, this vegan Japanese cream stew is incredibly straightforward and gratifying to prepare. Follow these simple steps to create a truly memorable meal:

1. **Preparation is Key:** Begin by dicing your onion, carrots, and potatoes into uniform, bite-sized pieces. For the shimeji mushrooms, simply trim off the very bottom of the cluster and gently separate the individual mushrooms with your hands. Chop the broccoli florets and, for extra goodness and to minimize waste, you can also peel and chop the broccoli stem into bite-sized pieces. Finally, open your can of young green jackfruit. Drain it thoroughly, rinse it under cold water, and then gently squeeze out any excess liquid. This step is crucial for achieving the desired texture and ensuring the jackfruit readily absorbs the flavors of the stew. Some people prefer to remove the slightly woody, pointy parts of the jackfruit, but I find leaving them in adds a wonderful chicken-like chewiness that enhances the overall experience.
2. **Building the Flavor Base:** Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until it starts to soften and become translucent, beginning to caramelize slightly. Next, add the prepared shimeji mushrooms and continue to sauté for an additional 3-4 minutes until they are tender and slightly browned, releasing their earthy aroma. Deglaze the pot by pouring in the white wine, scraping up any delicious browned bits from the bottom – this adds an extra layer of depth to your stew.

Once the jackfruit and broccoli are added and simmering in the stock, combine the coconut milk and cashews in a blender and blend until smooth. Cashews are often used to make vegan versions of creamy or cheesy dishes (like my cheesecake bites!).

3. **Simmering the Vegetables:** Add the chopped carrots and potatoes to the pot and sauté for about 5 minutes, allowing them to start softening and absorb the flavors. Then, stir in the prepared jackfruit and broccoli florets, sautéing for just one more minute. Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat, cover, and let it gently simmer for about 15 minutes, or until the carrots and potatoes are tender.

4. **Crafting the Creamy Base:** While the vegetables are simmering, prepare your luxurious cream base. In a blender or food processor, combine the raw cashews and the full can of Chef’s Choice coconut milk. Blend until the mixture is completely smooth and velvety. The cashews will create an incredibly rich and thick cream that will transform your stew. If you want an even creamier result, soaking your cashews in hot water for 15-30 minutes beforehand can help them blend smoother.

5. **Finishing Touches & Seasoning:** Pour the cashew-coconut cream mixture into the pot with the simmering vegetables. Stir gently to combine everything. Continue to simmer for another 10 minutes, allowing the flavors to meld and the stew to thicken further to that perfect creamy consistency. Before serving, taste the stew for salt and pepper. Depending on the sodium content and natural flavor of your vegetable stock, you may need to add more seasoning to achieve your desired taste. Remember, it’s always easier to add more salt than to take it away!

Serving Suggestions & Variations

This Vegan Japanese Cream Stew is a complete and satisfying meal on its own, but it pairs wonderfully with a side of fluffy white rice or a crusty piece of bread to soak up every last drop of that creamy sauce. For an extra touch of freshness, a sprinkle of chopped fresh parsley or a dash of black pepper makes a lovely garnish.

Feel free to experiment with other vegetables! Consider adding:

• Sweet corn for a touch of sweetness.
• Green peas for color and texture.
• Sliced bell peppers for a slightly different flavor profile.
• Spinach or kale stirred in at the very end for extra greens.
• Different types of mushrooms for varying earthy notes.

You can also adjust the consistency of the stew by adding a little more vegetable stock if you prefer a thinner consistency, or letting it simmer a bit longer if you like it thicker.

Storage and Reheating

Leftover Vegan Japanese Cream Stew can be stored in an airtight container in the refrigerator for up to 3-4 days. It reheats beautifully on the stovetop over medium-low heat, stirring occasionally. If the stew has thickened too much in the fridge, you can add a splash of vegetable stock or water while reheating to restore its creamy consistency.

I hadn’t enjoyed cream stew in quite some time, and this Vegan Japanese Cream Stew truly hit all the right notes! It’s incredibly creamy, wonderfully hearty, and effortlessly warms both your body and soul. This makes it the absolute perfect dish to enjoy throughout the brisk fall and deep winter seasons.

Looking for more vegan comfort food ideas? Try our Green Vegan Mac and Cheese for another cozy meal.

And for a delightful vegan dessert to complement this savory stew, don’t miss our Coconut Leche Flan!

Whether you follow a vegan diet or are simply looking to incorporate more plant-based meals into your routine, you absolutely must try this stew! Its incredible flavors and comforting qualities are sure to win you over. You definitely won’t regret it!

Now, go ahead and make yourself a batch of this delightful stew! If you do, make sure to tag me on Instagram and follow me on Pinterest to share your culinary creations!

This recipe is proudly shared at Fiesta Friday, co-hosted by Diann and Jhuls.

SAVE IT ON PINTEREST FOR LATER!

Disclosure – Thank you to Nature’s Charm for sponsoring this post! It’s a delight to be working for people and a business I find inspiring. I love the values the company is built on, and I am proud to be collaborating with them!