Coconut soup with seitan

Coconut soup with seitan

This coconut cream soup with seitan, pak choi and mushrooms is a tasty and nutritious vegetarian dish that is ready in the blink of an eye. try also this lamb couscous with the vegetable recipe too.

Ingredients

Main course per 4 people

20 g of dry ears of Judas

2 pak choi of approx. 200 g or Chinese cabbage

2 garlic cloves

2 shallots

1 chilli pepper

2 jars of seitan of 380 g

3 tbsp of peanut oil

1 l of vegetable broth

4 l of coconut milk

1 limetta

Freind's kitchen recipes, lentil ragu pasta with pumpkin.

How to proceed

Preparation: that. 30 minutes

Soak the mushrooms in cold water for approx. 20 minutes. In the meantime, halve the pak choi lengthwise and remove the core. Cut the pak choi into strips lengthwise. Chop the garlic cloves, shallots and chillies. Drain the seitan and let it drain. Heat the oil in a pan. Brown the seitan, garlic, shallots and chilli. Wet with the broth. Pour in the coconut milk. Take the mushrooms out of the water, squeeze them and combine them with the soup with the pak choi. Let it simmer for approx. 10 minutes. Cut the lime into wedges and serve them with the soup. You may be interested to read Susumelle recipe/ Moroccan coffee recipe.

Useful tips

Seitan is a wheat-based meat substitute.

Comments

Post a Comment

Popular posts from this blog

Lamb vindaloo

Image
A dish as tender as a lamb according to the best vindaloo tradition: marinated lamb ragout with a curry paste and a vegetable sauce. try also this croque monsieur and croque madame recipe too. Ingredients Main course For 4 people 800 g of lamb stew 3 tablespoons of vindaloo curry paste from Asian specialty stores 1 onion 1 tablespoon of peanut oil salt 200 g of chopped peeled tomatoes 5 dl of lamb stock or meat broth, in specialty shops 8 tablespoons of plain yogurt, to taste Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 20 minutes Marinade: ca. 1 hour Brazing: ca. 1 hour Total time: 2 h 50 min Mix the meat with the vindaloo curry and leave to marinate for about 1 hour. Finely chop the onion and fry it in oil, over medium heat, for about 2 minutes. Salt the meat, add it to the onion and brown it over medium heat for about 5 minutes. Add the tomatoes and let them simmer for another 5 minutes. Add the lamb stock, cover and cook over low heat...
Read more

Gigot of lamb with root vegetables

Image
A typically autumn and winter braised meat: roast lamb gigot with root vegetables, namely carrots, parsley roots, celery and potatoes. Delicious! try also this polenta gnocchi with gorgonzola recipe too. Ingredients Main course For 6 people 1 gigot of lamb approx. 2.5 kg 1½ teaspoons of salt pepper 3 tablespoons of olive oil 300 g of carrots 250 g of parsley roots 250 g of celeriac 3 tablespoons of tomato paste 4 tablespoons of flour 5 dl of red wine 1 head of garlic 1.2 kg of small potatoes ½ bunch of rosemary ½ bunch of thyme 2 bay leaves 10 g of brown ground powder 4 dl of hot water Freind's kitchen recipes,  Avocado and apple smoothie . How to proceed Preparation: ca. 50 minutes Cooking in the oven: ca. 1 hour Total time: 2 h 5 min Season the gigot with salt and pepper. Preheat the oven to 240 ° C. Heat half of the oil in a saucepan or bratt pan. Brown the gigot in the oven for approx. 15 minutes. Lower the temperature to 180 ° C. In the meantime, cut the vegetables into ...
Read more