VEGAN BRAISED CABBAGE WITH MUSHROOM
VEGAN BRAISED CABBAGE WITH MUSHROOM
Vegan Braised Cabbage with Mushroom
Serving: 2-3
Ingredients :
1kg Sweetheart Cabbage – trimmed and cut into chunks.
120 gram Chestnut mushrooms – cleaned and sliced
500ml Water
50ml Vegetable oil
40ml Light soy sauce
1/2 teaspoon Sugar
1/2 teaspoon Chinese five-spice powder
1/4 teaspoon Yeast extract
1/8 teaspoon Ground black pepper
1 cube Vegetable stock cube
3 clove Garlic – peeled and crushed
Method
-Mix the water and vegetarian stock cube in a measuring jug, set aside.
-Heat the oil in a large saucepan. Gently fry the mushrooms until cooked. Remove the mushrooms from the pan and set aside. Put the same saucepan back on the hob over a medium heat.
-Put the garlic and cabbage into the saucepan. Flash fry until the cabbage is slightly cooked. Add the vegetable stock and light soy sauce. Bring it to a boil, close the lid, and simmer for approx 20 minutes.
-Season with sugar, Chinese five spices, mushroom, yeast extract, and ground black pepper. Fold, simmer and close the lid for a further 10 minutes.
-Serve this flavourful braised cabbage as a side dish or accompany with a Thai Brown Jasmine rice as a healthy vegan meal.
Tips:
-Thais often have this vegan dish during the Thai Vegetarian Festival in October. Soft, juicy and tasty.
-This braised cabbage is also great with Dried Shiitake mushrooms. Soaked in water and use both the water and the mushrooms while cooking. It will create such a great flavor to the dish.
-Click here for other Vegan Thai recipes.
