Harty Vegan Chickpea Minestrone (Pork & Beans Style)
A delicious vegan chickpea minestrone recipe with a pork-like flavor that comes from the rich aroma and flavor of chickpeas.
Equipment
- kitchen knife
- cutting board
- pot
- wooden spatula
Ingredients
Vegetables
- 80 g cabbage
- 150 g cooked chickpeas
- 50 g shimeji mushrooms
- 150 g potato 1 medium-sized
- 60 g carrot ½ medium-sized
- 40 g onion ¼ medium-sized
Seasoning
- 1 tablespoon olive oil
- 1 pinch salt
- 200 g canned tomatoes
- 300 ml aquafaba substitute with water
- 11/2 tablespoon onion koji any consomme cube
- ½ teaspoon soy sauce
- 1 tablespoon sugar substitute with mirin
Instructions
- Cut: Cut all ingredients except chickpeas into small cubes. *Cut the potatoes into slightly larger pieces. This will prevent them from falling apart.80 g cabbage, 50 g shimeji mushrooms, 150 g potato, 60 g carrot, 40 g onion
- Saute: Saute the chopped ingredients in olive oil and sprinkle with a pinch of salt. Give it a quick stir so that the oil covers all of the ingredients.1 tablespoon olive oil, 1 pinch salt
- Braise: Reduce heat to low, cover and braise for 10 minutes. Open the lid several times during the process and mix well to avoid burning.
- Seasoning: Add the chickpeas, chickpea stock, tomatoes, and onion koji and simmer until the ingredients are tender.150 g cooked chickpeas, 200 g canned tomatoes, 300 ml aquafaba, 11/2 tablespoon onion koji
- Finishing touches: Finally, add sugar and soy sauce to taste. If time allows, let the finished dish cool completely to allow the flavors to blend. Heat before serving.½ teaspoon soy sauce, 1 tablespoon sugar