The Yuba or Tofu skin is a soy -based elaboration commonly used in Asian cuisine and in Vegan cuisine to prepare chicken substitutes. The Yuba requires precooked, because it is sold dry, therefore, the best option is to have it frozen and then use in your dishes. In this recipe I have combined Yuba, a source of healthy and cholesterol vegetable protein, with vegetables such as eggplant, zucchini and mushrooms and kale, a green leafy vegetable, full of vitamins and nutrients, which allows you to create a sauteed vegan vegetables and nutritious.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to sauteed vegan vegetables: |
| 250 grams of yuba 150 grams of mushrooms 150 grams of mushrooms portobello 1 bunch of kale (col crespa) 1 zuclabacin 1 eggplant 1 onion 1 teaspoon teaspoon of onion powder 1 teaspoon of salt 2 tablespoons of oil agua or vegetable broth |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to sauteed vegan vegetables:
1. Put the Yuba in temperate water or vegetable broth for 30 minutes. After the soaking time, the yuba drain the hands for removing excess fluid.
2. Put the Yuba in the blender and crush it into small-median pieces. Pass it to a bowl and add the vegan chicken, garlic and onion powder and salt. Remove well and let it rest and take another half hour. Now you can freeze the Yuba or a part and cook it in other dishes.
3. Plate the mushrooms and the mushrooms portobello, chop the kale and cut the onion, zucchini and eggplant in dice.
4. Heat the pan with the oil and sauce the onion. He adds, mushrooms, eggplant, zucchini, kale and a pinch of salt. The vegetable jumps until it is soft.
5. Incorporates the Yuba to the sauteed vegetarian vegetables and kitchen another 2-3 minutes.
6. The sauteed vegan vegetables accompanied by rice, quinoa or pasta serves. Youll see how good! On my blog Target = _blank rel = NOFOLWVEGSPIRION you can find the best vegan recipes to prepare different dishes every day.
