Chili Oil Dirty Cabbage
The easiest, most flavourful cabbage recipe out there - vegan, low carb, high protein and so full of flavour!
Servings: 4
Ingredients
- 1.5 cups vegan chicken slices dehydrated
- 1 tbsp olive oil
- 1 head round cabbage
- 1 red onion
- 4 cloves garlic
- 2 scallions white and green parts separated
- 4 dried red chilies
- 2 tbsp chili oil
- 1/2 tsp 5-spice
- 1/2 tsp cumin
- 1/4 tsp white pepper
- 2 tbsp light soy sauce `
- 1 tbsp dark soy sauce
- 1 tbsp vegan oyster sauce
- 1 tbsp toasted sesame oil
- 1 tsp agave
- 1 cup water
Garnish
- spring onions green part
- chili oil crisp
Instructions
- Rehydrate TVP slices in hot water for 10 minutes. Drain and keep aside.
- Remove any damaged outer leaves from the cabbage and cut into bite-sized pieces. Rinse and drain thoroughly.
- Dice onions and mince garlic. Chop scallions and separate them into the white and green parts.
- Heat olive oil in a large wok or pan over medium-high heat.
- Saute onions until they soften. Add minced garlic, white part of scallions and saute for a minute.
- Add TVP slices, dried chilies, chili oil crisp, light soy sauce, dark soy sauce, sesame oil, vegan oyster sauce, 5-spice, cumin, white pepper, agave and mix well.
- Add chopped cabbage, water and half a veggie stock cube. Mix well, close the lid and cook for 10 minutes continuously stirring it every few minutes.
- Once done, mix well and transfer to serving plate. Garnish with more chili oil and spring onions. Enjoy!