Vegan Simmered Chinese Cabbage and Turnip
This recipe is something I want to eat during the cold winter months. I created a warming recipe that keeps the sweetness of fresh veggies. I used the Chinese cabbage and turnips that my farmer hubby grew. This recipe is aimed at vegetarians and doesn't contain any animal products.
Be careful to leave the heat on low. You may have to adjust the heat and time depending on the amount of liquid that is released from the vegetables. 20 minutes is just a guideline.
You can make it with dark soy sauce, but white soy sauce will not color the dish like normal soy sauce does.
The flavors are all seeped out from the delicious umami from the vegetables. Recipe by Yukoai_yukoi
Vegan Simmered Chinese Cabbage and Turnip
This recipe is something I want to eat during the cold winter months. I created a warming recipe that keeps the sweetness of fresh veggies. I used the Chinese cabbage and turnips that my farmer hubby grew. This recipe is aimed at vegetarians and doesn't contain any animal products.
Be careful to leave the heat on low. You may have to adjust the heat and time depending on the amount of liquid that is released from the vegetables. 20 minutes is just a guideline.
You can make it with dark soy sauce, but white soy sauce will not color the dish like normal soy sauce does.
The flavors are all seeped out from the delicious umami from the vegetables. Recipe by Yukoai_yukoi
Cooking Instructions
- 1
Remove the core of the Chinese cabbage from the leaves. Chop into pieces (about 4 x 3 cm in size).
- 2
Peel the turnip and cut into long, thick strips. Cut the fried tofu into the same size.
- 3
Put the Chinese cabbage core, turnip, fried tofu, and Chinese cabbage leaves into a pot, in that order.
- 4
Add in the beet sugar and white soy sauce, cover with a lid, turn the heat to low, and let it be for 20 minutes. Then it's done!
- 5
You can change it up by adding leftover white sauce!.
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