Catalan Vegan Trinxat
Course: MainCuisine: MediterraneanDifficulty: EasyServings
4
servingsTotal time
55
minutesTrinxat is a traditional dish from the Catalan Pyrenees (La Cerdanya, Alt Urgell and Andorra) which is originally made with bacon.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.
Ingredients
800g cabbage
2 large onions
150g textured soya / alternative vegan protein
Pepper
Soy sauce
1 tsp. margarine
Salt
Olive Oil
Preparation
- 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.
