Vegan Simmered Chinese Cabbage and Turnip

Vegan Simmered Chinese Cabbage and Turnip

Just put the ingredients in a pot, turn down the heat to low, and leave it be! This exciting recipe will free up some time, has a gentle flavor, and can be arranged however you want.
1 serving = 80 calories

Ingredients: 4 servings

Chinese cabbage
about 4 leaves (300 g)
Turnip (or daikon radish)
1 (250 g)
1 (30 g)
White soy sauce (or dark)
2 tablespoons
Beet sugar (or regular sugar)
2 tablespoons
Ichimi spice (optional)
to taste


1. Remove the core of the Chinese cabbage from the leaves. Chop into pieces (about 4 x 3 cm in size).
2. Peel the turnip and cut into long, thick strips. Cut the fried tofu into the same size.
3. Put the Chinese cabbage core, turnip, fried tofu, and Chinese cabbage leaves into a pot, in that order.
4. Add in the beet sugar and white soy sauce, cover with a lid, turn the heat to low, and let it be for 20 minutes. Then it's done!
5. You can change it up by adding leftover white sauce! Recipe ID: 1653784.

Story Behind this Recipe

This recipe is something I want to eat during the cold winter months. I created a warming recipe that keeps the sweetness of fresh veggies. I used the Chinese cabbage and turnips that my farmer hubby grew. This recipe is aimed at vegetarians and doesn't contain any animal products.