Ingredients
2x 140 g Vegan Sausage, Asiastyle [Order No: 115]
10 g oil for frying (1 tbsp.)
125 g mushrooms
100 g red onions (1 piece)
120 g peppers (colour as desired)
100 g spring onions
1 tsp salt
120 g broccoli
100 g Mie noodles
Marinade:
40 g sesame oil
30 g tamari (soy sauce)
25 g water
12 g garlic granules
12 g Nutritional Yeast
10 g xylitol or sugar
5 g ginger, finely grated
¼ teaspoon cayenne pepper
(depending on the desired spiciness)
10 g oil for frying (1 tbsp.)
125 g mushrooms
100 g red onions (1 piece)
120 g peppers (colour as desired)
100 g spring onions
1 tsp salt
120 g broccoli
100 g Mie noodles
Marinade:
40 g sesame oil
30 g tamari (soy sauce)
25 g water
12 g garlic granules
12 g Nutritional Yeast
10 g xylitol or sugar
5 g ginger, finely grated
¼ teaspoon cayenne pepper
(depending on the desired spiciness)
100% Vegan Recipe from Vegusto
Asian pan with Mie noodles and vegan sausage, Asiastyle
Here we cook a colorful Mie noodle pan with lots of vegetables, a spicy homemade marinade and the fine vegan sausage, Asiastyle. A dish that satisfies and fills you up.
Ingredients
2x 140 g Vegan Sausage, Asiastyle [Order No: 115]
10 g oil for frying (1 tbsp.)
125 g mushrooms
100 g red onions (1 piece)
120 g peppers (colour as desired)
100 g spring onions
1 tsp salt
120 g broccoli
100 g Mie noodles
Marinade:
40 g sesame oil
30 g tamari (soy sauce)
25 g water
12 g garlic granules
12 g Nutritional Yeast
10 g xylitol or sugar
5 g ginger, finely grated
¼ teaspoon cayenne pepper
(depending on the desired spiciness)
10 g oil for frying (1 tbsp.)
125 g mushrooms
100 g red onions (1 piece)
120 g peppers (colour as desired)
100 g spring onions
1 tsp salt
120 g broccoli
100 g Mie noodles
Marinade:
40 g sesame oil
30 g tamari (soy sauce)
25 g water
12 g garlic granules
12 g Nutritional Yeast
10 g xylitol or sugar
5 g ginger, finely grated
¼ teaspoon cayenne pepper
(depending on the desired spiciness)
Preparation
Clean the mushrooms and cut them into 5 mm thin slices.
Peel the onion, halve it and cut it into 5 mm thin strips.
Cut the peppers into bite-sized pieces.
Wash the spring onions and cut into rings.
Cook the prepared vegetables in the steamer for 10 minutes.
After 5 minutes, add the broccoli cut into bite-sized pieces. The broccoli should only cook for 4-6 minutes. If you want to keep the beautiful green color of the broccoli florets, rinse them briefly with cold water after cooking.
For the marinade, mix all the ingredients and heat gently while stirring constantly.
In the meantime, cut the vegan sausages into 1-2 cm thick rounds and fry them with the oil for 2-3 minutes.
Add half of the marinade and the vegetables to the vegan sausages in the frying pan and mix everything together.
Cook the pasta al dente in boiling salted water according to the package instructions.
Drain the water and add the cooked pasta to the vegetables. Serve the finished dish with the remaining marinade.
Peel the onion, halve it and cut it into 5 mm thin strips.
Cut the peppers into bite-sized pieces.
Wash the spring onions and cut into rings.
Cook the prepared vegetables in the steamer for 10 minutes.
After 5 minutes, add the broccoli cut into bite-sized pieces. The broccoli should only cook for 4-6 minutes. If you want to keep the beautiful green color of the broccoli florets, rinse them briefly with cold water after cooking.
For the marinade, mix all the ingredients and heat gently while stirring constantly.
In the meantime, cut the vegan sausages into 1-2 cm thick rounds and fry them with the oil for 2-3 minutes.
Add half of the marinade and the vegetables to the vegan sausages in the frying pan and mix everything together.
Cook the pasta al dente in boiling salted water according to the package instructions.
Drain the water and add the cooked pasta to the vegetables. Serve the finished dish with the remaining marinade.