For 2 people – Easy ~ €
Preparation time: 10 minutes
Cooking time in the pan: 15 minutes
- 200 g mushrooms
- 200 g Chinese cabbage
- 4 medium-sized garlic cloves
- 2 large spinach leaves
Soy cream (replaceable with 1 dl of soy cream)
- 80 ml soy milk
- 15 ml of olive oil
- 10 ml of sunflower oil
- 1 heaped tbsp of wheat flour (replaceable with 1 heaped tbsp of cornstarch for a gluten-free version)
- A couple of drops of vinegar (preferably cider)
- 25 g cashew nuts
- 10 g of toasted sesame seeds
- 1 pinch of cumin
Serve with rice.
To make Vegan Parmesan, grill the sesame seeds for 5 minutes over medium heat in a frying pan. Put cashew nuts, grilled sesame seeds, cumin and salt into a coffee grinder or chopper. Grind the mixture until it becomes a powder.
Clean and cut the mushrooms into thin slices (less than 5 mm). Cut the cabbage into small pieces (make sure to take the outer leaves of the cabbage rather than cutting the cabbage). Cut the garlic into tiny pieces.
Cook the garlic, mushrooms and cabbage in a covered frying pan over medium heat for 5 minutes.
In the meantime, prepare the soy cream.
To make the fresh vegetable cream, pour the soy milk (we use homemade soy milk to avoid soy milk with additives or sugar, buy organic if possible), olive oil, sunflower oil, vinegar and flour (cornstarch) and mix gently until the mixture is homogeneous.
Remove the lid for the next 5 minutes and allow the water to evaporate.
Pour the cream over the mixture after 10 minutes of cooking and increase the heat. Stir regularly to prevent the preparation from sticking while the mixture is cooking. During the last 2 minutes, bring to medium heat, place the 2 spinach leaves on the mixture with the lid.
Place the 2 spinach leaves on each plate, put the mixture nicely on top of them, and place the accompaniment on the side.
We start to cook the rice at the time we put the mixture of cabbage and mushroom in the pan.
Sprinkle with vegan parmesan.
Enjoy your meal!
Lucie & Joachim