Soya fillets on a vegetable bed

I've had a good week so far, a couple of days off and a short trip to Oxford, from which I will be posting a few photos soon. Here is a new recipe for a light meal that I cooked inspired by my new dried soya fillets. The fillets are quite versatile to use and now I combined them with a green stir fry type of a dish. All in all this is a quick and easy vegan dish and here is how I made it.

Ingredients

6-8 dried soya fillets

1 red onion

2 carrots

150 g radishes

230 g purple sprouting broccoli

230 g pak choi

1 garlic clove

1 small chilli

1 tsp vegetable oil

2 tbsp sesame oil

3 tbsp soy sauce

2 tbsp Shaoxing rice wine

Method

Prepare the soya fillets and chop all the veg. My soya fillets needed to be cooked in water for 10 minutes and then they could be fried. Fry the soya fillets so that they get a bit firmer and add a little soy sauce.

Chop the red onion into half rings and the carrots into thin sticks. Slice the radishes and the pak choi. Chop the garlic and chilli finely.

Fry the onions, garlic, chilli and carrots in the vegetable oil. Season with sesame oil, soy sauce and Shaoxing rice wine and add the radishes and purple sprouting broccoli. Let simmer until the vegetables are cooked, yet a little bit with bite or crunch. Add the pak choi only just before serving to warm through and get slightly infused by the sauce.

Serve the vegetables with the soya fillets and enjoy!

I'll share this recipe with the Eat Your Greens vegetarian food blogging challenge that's all about green vegetables. This challenge is hosted by Shaheen from the A2K - A Seasonal Veg Table.  

Have a nice week!

Your VegHog

Cooking video - Purple sprouting broccoli and potato soup

I tried something new and made a cooking video. It's not the most brilliant edit and not even my best recipe, but I thought it would be nice to introduce in a different visual way how I usually make my vegan soups. What do you think, should I make more of these in the future? That wouldn't be too often anyway as it's quite time consuming, but it is a great fun and I wish I could chop that quickly!

I have listed the ingredient amounts here in writing as well, but haven't written any further instructions. I hope that the video explains it mostly. You can variate the vegetable stock amount depending on how thick you want the soup to be. I initially added 500 ml, but added a little extra water later. Then just simmer until everything is cooked and the flavours blended nicely. This soup making method can be used for pretty much any vegetable combinations.

Ingredients

250 g purple sprouting broccoli

250 g small potatoes

2 onions

3 garlic cloves

500-700 ml vegetable stock

Salt, ground black pepper and sage to taste

Enjoy the video!

 

Music: Mozart Eine Kleine Nachtmusik

Your VegHog