- 3 tablespoons canola oil
- 3 garlic cloves, peeled, crushed, and minced
- 1 yellow onion, peeled and chopped
- 3 roma tomatoes, chopped
- 1 russet potatoes, peeled and cut into chunks
- 1 carrot, peeled and chopped
- ½ cup broccoli florets
- 2 cups vegetable broth
- 1 cup firm tofu cubes
- 1 cup white button mushroom
- ½ small cabbage, chopped, core removed
- 1 bunch Chinese cabbage
- 2 saba bananas, peeled and sliced into chunks
- ¼ cup seitan or meat alternative (optional)
INSTRUCTIONS:
- Saute garlic, onions, and tomatoes with oil in a medium-sized pot over medium heat.
- Add potatoes and vegetable broth. Cover pot and simmer until potatoes are tender.
- Add carrots and broccoli and simmer for another 5 minutes.
- On a pan, fry tofu with oil over high heat. You may do this while the pot is simmering, or while preparing the ingredients beforehand.
- Put pot to a boil then add mushroom, tofu, saba banana, cabbage, Chinese cabbage and seitan.
- Once cabbage has softened, turn off heat and serve hot, preferably with steamed rice.
Source: Astig Vegan
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