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In my kitchen: Vegan skillet with vegetables
In April 2019, I went to Germany for three months to work in a Buddhist center located in a place where it’s easier to encounter a deer than a person during a walk. Working in such a place is quite different from typical commercial gastronomy. I rarely use recipes, and the lunch dishes are of the daily special type. This format is familiar to me because I’ve worked in it for several years. It allows me to do what I love most in the kitchen — to be creative and improve each of my creations with every subsequent cooking. Im still here and… This is my kitchen.
Vegan skillet with vegetables. One of my personally favorite dishes. Very simple, and if we know how to make it, determined carnivores will lick the skillet for us. In the sense of the one used for frying. Textured soy and sunflower (in Germany, you can buy a product similar to textured soy made from sunflower seeds; I’ve been using the granules, and now there are also pieces, something like soy cubes) soaked in advance (for me, the previous evening, at least until cooled) according to the cooking instructions, in soy sauce with spices. I use my Magical Mystery Mix; you can use a good “kebab” blend.
In a large skillet with heated oil, thinly slice the onion. When it starts to lightly brown, add drained and lightly pressed textured vegetable protein (TVP). CAUTION! It splatters with oil…