Ema Datshi (Week 17, Bhutan)

Written by Published on in Global Vegan Challenge, Main Course

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • You’ll need to soak cashews overnight for this recipe, but if you forget you can boil them for about 15 minutes to soften for use.
  • I deseeded my peppers below because I’m a baby when it comes to spicy food. Feel welcome to leave the seeds in for a hotter dish.
  • Note that the photo includes red rice which I did not write a recipe for below.
  • The longer you let the chilies sit in your cheese sauce, the hotter it will become. When I initially did my taste test it wasn’t hot at all, but it warmed up quite a bit after sitting for a few hours. Use your best judgement when determining how hot you want your ema datshi.

Vegan Ema Datshi

Details

Servings

6 – 8 servings

Prep time

30 minutes

Cooking time

30 minutes

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Ingredients

  • 4 Poblano Peppers

  • 4 Anaheim Peppers

  • 3 Vine Tomatoes

  • 3 Garlic Cloves

  • 2 Jalapenos

  • 2 Red Bell Pepper

  • 1 Yellow Onion

  • 1 1/2 cups Non-dairy Milk

  • 1 cup Vegetable Broth

  • 1 cup Raw Cashews (soaked overnight)

  • 3 tablespoons Vegetable Oil

  • 1/3 cup Nutritional Yeast

  • 1 tablespoon Onion Powder

  • 1 tablespoon Garlic Powder

  • 1 tablespoon White Miso

  • 2 teaspoons Smoked Paprika

  • 1 teaspoon Salt

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Directions

  • Prepare cheese sauce. Add soaked cashews, nutritional yeast, powdered onion, powdered garlic, garlic cloves (minced), miso, smoked paprika, salt, and non-dairy milk. Blend until smooth and set aside.
  • Prepare remaining produce. Slice onion into half moons and dice tomato. Set each aside. Deseed chilies and cut into long strips. Set aside.
  • Heat up a large pot with vegetable oil on medium high heat. Add onions and saute until they begin to turn translucent. Add tomatoes and chilies and saute for a 5 minutes.
  • Add vegetable broth and bring to a low simmer. Cover and stir regularly for 15 to 30 minutes or until peppers are tender.
  • Add cheese sauce to pot and mix well. Allow flavors to marry for at least 10 minutes on low and serve hot. Enjoy!

Quick immediate review post stream. It got much warmer after sitting for a few hours from this initial review.

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