Vegan Chinese cabbage and mince pan

Ingredients for 4 servings:

• 125 g soy granules
• e.g. water, boiling
• 1 head of Chinese cabbage, cut into strips
• 2 medium-sized onions, diced
• 2 garlic cloves, diced
• 200 ml soy cream (Soy Cream Cuisine) or other plant-based cream substitute
• vegetable oil
• salt and pepper
• Soy sauce

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Sprinkle the soy granules with salt, pour over plenty of boiling water, and let them simmer for about 1/2 hour (until they’re nice and soft). Squeeze out the excess water and fry in a large pan with hot oil. Season with salt, pepper, and soy sauce, if desired. Add the finely diced onions and sauté until translucent. Then add the finely diced garlic and sauté for about 1-2 minutes. Add the striped Chinese cabbage, cover the pan, and cook for about 5-10 minutes over medium heat. Finally, add the cream, reheat, and season to taste.