«The Green Mountain»-Plant-based Slices (Beef-Style)
Chinese cabbage, finely cut, 5 mm
"Japanese" soy sauce
vegetable stock powder
brown cane sugar
Chinese vegetable mix, fresh
bean sprouts/mung bean sprouts
sushi rice vinegar
Puree the kimchi until smooth.
For the sour cucumber salad, bring the water, salt and vinegar to the boil. Add the carrots to the marinade, remove the pan from the heat and leave the carrots to marinate.
Peel the cucumbers, cut them into quarters lengthwise and remove the seeds. Cut the cucumbers into 5 mm wide pieces and pour the warm marinade over them.
Sauté the shallot cubes, add the kimchi puree and briefly sauté the Chinese cabbage in the vegetable oil.
Fill with water and soy sauce. Add the vegetable mixture and the plant-based beef slices. Simmer for 5 minutes and season with the bouillon powder.
Add the sprouts to the soup just before serving. Fill the stew into deep plates and garnish with the spring onions.
Tip: If you can't buy "kimchi": puree raw sauerkraut with vegan Thai curry, garlic, ginger, paprika powder, rice vinegar and onions. Not original, but a good alternative.