Edamame pan

Ingredients for 1 servings:

• 1 small onion(s)
• 2 handfuls of tomatoes, small
• a few stalks of arugula
• 1 dash of sesame oil
• 50 g edamame (only the beans), cooked, approx.
• 75 g salmon substitute, vegan, cooked, crumbled
• 1 tsp, heaped Sriracha sauce
• 1 shot of plant-based cream (Plant Cream Cuisine)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan, vegetarian

Finely dice the onion, halve or quarter the tomatoes, and slice the arugula into strips. Heat the oil in a lidded pan and sauté the edamame beans with the sriracha sauce until well browned. Then add the salmon substitute and continue to stir-fry. Add the onions, mix, and repeat. Now add the cream substitute, stir, turn off the heat, place the tomatoes on top, cover, and let the tomatoes warm up briefly. If necessary, remove the pan from the heat (careful: don’t overcook the tomatoes). Place the arugula in the center and serve. Personally, I didn’t need to add any additional seasoning; you can, of course, adjust the seasoning to your liking. For me, this was a main course, and the seeds and salmon substitute made it quite filling.