Vegan Dinuguan (Chocolate Stew)

Ingredients

• 1 oz Dried Shiitake Mushrooms
• 1 medium Eggplant
• 1 cup Okra
• 1 medium Onion
• 4 cloves Garlic
• 1 tbsp Ginger
• 4 cups Vegetable Broth
• 3 tbsp Coconut Aminos
• 2 tbsp Apple Cider Vinegar
• 2 tbsp Unsweetened Cocoa Powder
• 1 tbsp Brown Sugar
• 2 tbsp Coconut Oil
• 1 leaf Bay Leaf
• 2 optional Thai Chili Peppers
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 4 cups Cooked Rice

Instructions

1. 1Rehydrate the dried shiitake mushrooms in warm water for 20 minutes. Drain and chop.
2. 2Heat coconut oil in a large pot over medium heat. Sauté garlic, onion, and ginger until fragrant.
3. 3Add shiitake mushrooms, eggplant, and okra. Cook for 5-7 minutes, until slightly softened.
4. 4Pour in vegetable broth, coconut aminos, apple cider vinegar. Add cocoa powder, brown sugar, bay leaf, and chili peppers (if using).
5. 5Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender and the sauce has thickened.
6. 6Season with salt and pepper to taste. Remove the bay leaf before serving.
7. 7Serve hot over cooked rice.

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