Description
Mexican-inspired vegan cabbage and soy curl stir-fry blends crisp vegetables with savory protein in a quick, satisfying meal. Spicy seasonings and hearty soy curls create a delicious plant-based dinner you’ll crave again and again.
Ingredients
Scale
- 2 cups (473 milliliters) soy curls
- 7 cups (1.66 liters) green cabbage, shredded
- 1 yellow onion, diced
- 1 red chili pepper, chopped
- 2 tsps caraway seeds
- 2 tsps onion powder
- 2 tsps paprika (sweet or smoked)
- 1 tbsp nutritional yeast (optional)
- ¼ cup (59 milliliters) fresh dill
Instructions
- Rehydration: Plunge soy curls into boiling water, allowing full absorption for 10 minutes. Thoroughly drain and compress excess moisture using a clean towel.
- Caramelization Foundation: Heat a large skillet over medium-high, introducing olive oil or water. Sauté onions until translucent and golden, incorporating caraway seeds and chili pepper. Cook until onions develop a light caramel hue, adding water if needed to prevent scorching.
- Cabbage Transformation: Integrate shredded cabbage into the skillet, seasoning with kosher salt. Stir-cook until cabbage wilts and condenses, approximately 3-4 minutes. Dust with paprika, onion powder, and nutritional yeast, ensuring comprehensive coating.
- Protein Integration: Gently fold rehydrated soy curls into the vegetable mixture. Continue cooking 4-5 minutes, allowing ingredients to meld and develop caramelized edges.
- Final Touches: Refine seasoning with sea salt and black pepper. Garnish with delicate dill fronds and serve alongside roasted potatoes or whole wheat noodles, presenting a vibrant, aromatic vegan dish.
Notes
- Rehydrate Wisely: Fully immerse soy curls in boiling water to ensure maximum moisture absorption and tender texture.
- Caramelize with Care: Sauté onions slowly to develop a rich, golden color without burning, using water if the pan gets dry.
- Season Strategically: Layer flavors by adding spices gradually, allowing each ingredient to release its unique taste profile.
- Texture is Key: Stir-fry cabbage just until softened to maintain a slight crunch and prevent mushiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 3 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg