Vegan Savoy Cabbage Skillet with Soy Chunks
by Tavolino
A hearty, plant-based skillet dish that reimagines the classic savoy cabbage and ground meat stir-fry without any animal products. Soy chunks provide a meat-like texture and plenty of flavor.
Ingredients
- Savoy cabbage 1 head
- Soy chunks 200 g
- Oat or soy cooking cream 250 ml
- Sweet paprika 2 tbsp
- Chicken-style seasoning (vegan) 2 tbsp
- Vegetable bouillon powder 4 tbsp
- Creme Vega 1 tub
- Onions 2 pieces
- Vegeta 1 tbsp
- Oil 2 tbsp
- Salt 1 tsp
Preparation
- 1
Clean the savoy cabbage, cut into strips, and quarter.
- 2
Cook the savoy cabbage pieces in boiling water with 1 tsp salt and 2 tbsp vegetable bouillon powder for approx. 30 minutes.
- 3
Season the soy chunks (200 g) with 2 tbsp vegetable bouillon powder, 2 tbsp sweet paprika, and 2 tbsp chicken-style seasoning.
- 4
Finely dice the onions (2 pieces).
- 5
Sauté the onions and seasoned soy chunks in a pan with 2 tbsp oil until golden brown.
- 6
Add 1 tub of Creme Vega and 250 ml oat or soy cooking cream to the pan.
- 7
Stir everything well until the sauce has taken on the color of the spices.
- 8
Fold in the cooked savoy cabbage and heat through briefly.
- 9
Season to taste with 1 tbsp Vegeta and additional vegetable bouillon if necessary.