Preparing Ingredient：
- 300G Vegan Conditioning Vegetarian Pulp
- 3-4 dry shiitake (soak into water one hour ahead then chopped it.
- 2 tbsp carrot chopped
- 1 tbsp soybean sauce
- a little touch salt (Vegetarian pulp is seasoned, so you could adjust salt as you wish)
- 1/2 tsp sugar
- 1/2 tsp white pepper powder
- a touch of sesame oil
- 1 tbsp corn flour
- a little vegetable oil
Stewing Ingredient：
- 3-4 cup of cabbage
- 1/4 cup of diced carrot
- 4 dry shiitake (pre-soaked and unstalked)
- 4 slice of ginger
- 2 cup of vegetable broth
Cooking Method：
- Chopped the mushroom and carrot into tiny bits.
- Thaw Ruzhai vegetarian pulp until soft, add diced ingredients along with soy sauce, sugar, pepper, sesame oil, corn flour, mix evenly.
- Divide into 9 parts and rub into balls.
- Preheat the frying pan or oven to 200 degrees, bake the vegetarian meatballs until golden brown, about 10-12 minutes and set aside.
- Prepare a stewed pot and stir-fry ginger on high heat until fragrant. Sauté shiitake about 1-2 minutes, then add red carrots and stir-fry quickly, then add vegetable broth, soy sauce, salt, pepper and sesame oil to taste, mix evenly and bring a boil.
- Add cabbage, put vegetarian meatballs on top, cover with a lid, reduce the heat and simmer for 15 minutes. Make sure that there is enough soup in the pot. When vegan meatballs are soft, it is ready to serve.
- Add some coriander and sesame oil to enhance the flavor.
Ruzhai Vegetarian Conditioning Pulp More information