Slendier Acqua Pazza with Root Veggies

Serves: 4

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  • 200g swede, cut into bite sized pieces
  • 200g parsnip, cut into bite sized pieces
  • 100g carrot, cut into bite sized pieces
  • 1 packet (250g) Slendier Lasagne, drained and washed
  • 3 cloves garlic, minced
  • 4 tbsp olive oil
  • 200ml white wine
  • 400ml water
  • 2 tsp vegetable stock powder
  • 24 black olives (about 90g)
  • 1 tbsp capers
  • 4 tomatoes, cut into bite sized pieces
  • 1 tsp salt
  • 1/4 tsp chilli
  • 1/4 tsp soy sauce or tamari
  • Italian parsley for garnishing
  • Lasagne

  • Directions

    1. Place garlic and olive oil in a sauce pan and heat over low heat and cook until slightly golden colour.
    2. Add all root vegetable, Slendier and tomato and cook for 3 mins over medium high
    3. Add rest of the ingredients except the parsley for garnish and simmer until the vegetable are soft.
    4. Garnish with Italian parsley.


    Yoshiko has a life-long passion for food and strongly believes that we really are what we eat. For nearly 20 years, she has been sharing her knowledge of cooking and the food industry as a cooking teacher in both Japan and Australia. She is an author of internationally published books Cooking with Soy & Japanese Superfoods, and runs cooking classes using Japanese superfoods in Bondi Junction, Sydney.

    Check out her cooking class and blog

    Or connect with her Facebook | Youtube | Instagram

    This meal is super alkalizing and satisfying. It’s worth noting that the next day this meal always tastes better, since konnyaku absorb more flavor over time.

    I created this recipe when I attempted to make vegan aqcua pazza – the Italian dish without fish and still rich flavor – but struggled to achieve the rich flavour that the dish is well known for. When I experimented with only using garlic, tomato and root veggies with vegetarian stock, the dish didn’t mimic the flavour well enough.

    At first, I added extra olives for extra flavour, but it was still lacking, so I added capers. Voila! The konnyaku absorbed the flavourful broth, beautifully. I served it with garlic daikon rice and it ended up being a fabulous combination!

    For this recipe, the Slendier lasagna sheets, absorb all the flavour and it ends up being a delicious dish.

    TIP: You can use other types of root vegetables (such as daikon or potato). However, do not use two root vegetables with a sharp flavor, such as daikon and swede, as it becomes a little too bitter.

    This recipe is from my latest book Japanese superfoods.

    *Konnyaku also known as konjac, konjak, konjaku, konnyaku potato, devil’s tongue, voodoo lily, snake palm, or elephant yam, is the main ingredient in the Slendier range. I use the traditional name in my recipes, but I am using Slendier as my main ingredient.

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