I’m doing a project where I find a food from every country and vegan-ify it. For Bhutan, I made ema datshi, a chili and cottage cheese stew. I know it looks and sounds a bit odd, but it’s surprisingly delicious. I highly recommend it, especially for pepper lovers, and anyone looking to get warmed up on a cold day.
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I’m doing a project where I find a food from every country and vegan-ify it. For Bhutan, I made ema datshi, a chili and cottage cheese stew. I know it looks and sounds a bit odd, but it’s surprisingly delicious. I highly recommend it, especially for pepper lovers, and anyone looking to get warmed up on a cold day.
I did a full write-up with instructions [here,](https://jannekeparrish.com/around-the-world-in-vegan-ways/vegan-ema-datshi-bhutan) but the recipe is also included below. སྤྲོ་བ་སྟོན་ནི!
**Ingredients**
1/2 pound (225g) hot peppers (jalapeno or poblano), quartered
1 onion, diced
1 tomato, chopped
3 cloves garlic, minced
2 chili peppers, chopped
3 tbsp vegan butter
1 package firm tofu
2/3 cup (165g) vegan yoghurt
3/4 cup (225ml) water
Lemon juice
Garlic powder
Salt
Oil
**Instructions**
1. Heat oil in a pot over medium heat. Add the onions, garlic, tomatoes, and peppers. Briefly cook, then add water.
2. Bring the water to a boil, then cover the pot. Leave to boil for 10-15 minutes, or until the peppers have softened and the water has reduced.
3. Hand crumble the tofu into a bowl.
4. Add yoghurt, and mix. Add lemon juice and a bit of garlic powder, then mix further.
5. Add 1/2 cup of this mixture into the stew, then remove from the heat. Add the butter, then stir to combine. Serve over rice.