Chinese Cabbage mince Pan Vegan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 125 g soy ranules
- water, boiling
- 1 head Chinese cabbage, cut into strips
- 2 medium onion (s), diced
- 2 clove (s) garlic, diced
- 200 ml soy cream (Soy Cream Cuisine) or other vegetable cream substitute
- Vegetable oil
- salt and pepper
- soy sauce
Print Recipe
Pin Recipe Instructions
- Sprinkle the soy granules with salt, pour plenty of boiling water over them and let them steep for about 1/2 hour (until they are nice and soft). Squeeze well and fry in hot oil in a large pan. Season with salt, pepper and possibly soy sauce.
- Add the finely diced onions and cook until they are translucent. Then add the garlic, also finely diced, and continue to simmer for about 1 - 2 minutes.
- Add the Chinese cabbage cut into strips, put the lid on the pan and cook for approx. 5 - 10 minutes over medium heat. Finally add the cream, heat again and season to taste.
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