Description
Sizzling Vegan Cabbage and Soy Curl Stir-Fry brings bold Asian-inspired flavors to your dinner table. Crisp cabbage and hearty soy curls mingle in a savory sauce, promising a quick, satisfying meal packed with plant-based protein and zesty goodness.
Ingredients
Scale
Main Ingredients:
- 7 cups (1.66 liters) green cabbage, shredded
- 2 cups (473 milliliters) soy curls
- 1 yellow onion, diced
- 1 red chili pepper, chopped
Spices and Seasonings:
- 2 teaspoons caraway seeds
- 2 teaspoons onion powder
- 2 teaspoons paprika (sweet or smoked)
- 1 tablespoon nutritional yeast (optional)
Garnish:
- ¼ cup (59 milliliters) fresh dill
Instructions
- Immerse soy curls in boiling water for 10 minutes, allowing them to fully rehydrate. Drain completely and gently press out excess liquid using a clean kitchen towel or paper towels.
- Warm a large skillet or wok over medium-high heat. Pour of olive oil or use water for oil-free cooking. Sauté finely chopped onions until they become translucent and slightly golden.
- Sprinkle caraway seeds and minced chili pepper into the skillet. Continue cooking until onions develop a light caramel color. If the pan becomes dry, add a splash of water to prevent burning and release any stuck ingredients.
- Introduce shredded cabbage to the skillet, sprinkling with a pinch of kosher salt. Stir and cook until cabbage softens and reduces in volume, approximately 3-4 minutes.
- Dust the vegetable mixture with paprika, onion powder, and nutritional yeast. Thoroughly toss to distribute seasonings evenly, ensuring each ingredient is well-coated.
- Gently fold the rehydrated soy curls into the cabbage mixture. Continue cooking for 4-5 minutes, allowing the ingredients to meld and develop a slight caramelization.
- Taste and adjust seasoning with additional sea salt and freshly ground black pepper. Garnish with fresh dill fronds and serve immediately alongside roasted potatoes or whole wheat noodles.
Notes
- Rehydrate soy curls completely by soaking in hot water and thoroughly draining to ensure maximum flavor absorption and ideal texture.
- Caramelize onions slowly over medium-high heat for deep, rich flavor development, using water or oil to prevent sticking and enhance browning.
- Layer spices strategically by adding caraway seeds and chili pepper early, then incorporating paprika, onion powder, and nutritional yeast for complex, robust taste profiles.
- Control moisture during cooking by adding small amounts of water or oil to prevent burning and maintain a perfect stir-fry consistency.
- Adjust seasoning at the end with sea salt and black pepper to balance and elevate the overall flavor of the dish.
- Experiment with fresh dill garnish and serve alongside noodles or potatoes for a complete, satisfying vegan meal that’s both nutritious and delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 115 kcal
- Sugar: 5 g
- Sodium: 180 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg