Catalan Vegan Trinxat

Course: MainCuisine: MediterraneanDifficulty: Easy


Total time



Trinxat is a traditional dish from the Catalan Pyrenees (La Cerdanya, Alt Urgell and Andorra) which is originally made with bacon. In this recipe, we replaced the bacon with vegan protein.


  • 800g cabbage

  • 2 large onions

  • 150g textured soya / alternative vegan protein

  • Pepper

  • Soy sauce

  • 1 tsp. margarine

  • Salt

  • Olive Oil


  • Place the textured soy (or other vegan protein) in a container and cover it with water to soften it. Leave for 15 minutes while the rest of the steps are carried out.
  • Cut the cabbage into medium pieces (removing the hardest part of the stem) and wash it.
  • Add a dash of oil in a large pot and sauté the cabbage for 5 minutes.
  • Cover the cabbage with water, add a little salt and let it boil at medium-high heat (with a lid) for about 20 minutes or until the cabbage is tender. While the cabbage is boiling, you can stir and tap the cabbage lightly to make it fall apart.
  • Drain the cabbage and set aside.
  • Drain the textured soy and fry with a little oil in a pan over medium heat. After 8-10 minutes, pour a good squirt of soy sauce and fry for 5 more minutes. Set aside.
  • Dice the onions. Add a dash of oil in a frying pan, add salt and plenty of pepper and fry for about 10 minutes. When the onion is almost done, add the teaspoon of margarine and fry for a few more minutes.
  • Add the cabbage, textured soya, and the onion to the frying pan, add salt and pepper and fry everything together for 5 more minutes.


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