Preparation

Preparation:
• Prepare all the ingredients
• Purée the kimchi until you reach a smooth consistency
• Cucumber Salad with vinegar:
o Bring the water to the boil with salt and vinegar
o Add the carrots in the marinade and remove the pot from the heat and let the carrots infuse in the marinade
o Peel the cucumbers and cut them into fours length-wise, and remove the seeds
o Cut the cucumbers in 5mm pieces and cover with the warm marinade

Method:
• Heat the rapeseed oil in a wok or similar
• Add the shallots
• Add the puréed kimchi and gently cook, and then briefly cook the Chinese cabbage
• Add the water and the soy sauce
• Add the vegetable mix and the vegan beef
• Let simmer for 5 minutes and season with the bouillon powder
• Add the sprouts to the soup just before serving
• Plate the ragoût in pasta-style bowls and garnish with the green ends of the spring onions

Suggestion:
• If you can’t buy "Kimchi": reduce to a purée of raw sauerkraut with Thai vegan curry, garlic, ginger, paprika, vinegar and onions. It’s not the original, but still a good alternative
• Do you want a really green cucumber salad? Before marinating it, put the cucumber pieces in a vacuum pack, maximum setting for 2 hours
• If requested, serve jasmine or basmati rice