Bok Choy Kimchi Recipe Vegan

Add a little water if needed to create more of a paste.

Bok choy kimchi recipe vegan. Add cubed tofu and cook until crispy 4 to 5 minutes. Trim the ends then slice each bok choy in half lengthwise or if they are large cut into quarters. We searched for a few recipes that use bok choy in different ways to help you get a little more creative in the kitchen.

Instead of bok choy you can also try fermenting vegetables such as cabbage radish daikon kohl rabi and leafy asian greens. I suggest looking for the korean ingredients but if you desperately want to try kimchi then you can use some of the alternatives listed below. Pack pieces into a wide mouth quart sized or larger glass jar or crock leaving at least an inch or so from the top rim of the jar.

Pack mixture into glass mason jars with some sort of kitchen tool with a blunted end. Here are ten easy plant based vegan recipes that use bok choy. Learn how to make bok choy to enjoy this delicious and nutritious veggie asian style.

Also from lands of the curry leaf. Remove the crispy tofu and sautéed aromatics from heat and transfer to a bowl. Rinse the bok choy in the cold water and drain in the colander.

In a food processor blend the garlic ginger and chili flakes. Heat 1 tbsp vegetable oil in a large pot over medium high heat. Spring water is important avoid tap water if at all possible.

Add sliced scallion whites sliced garlic and minced ginger and cook stirring frequently 1 to 2 minutes. Thoroughly mix the cabbage radish scallions and optional fish sauce with the paste in a bowl. Instructions wash the bok choy.