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Adapted from this recipe. I added some apple cider vinegar and fresh ginger to the sauce, and doubled the amount of tomato sauce.

I had no potato in the house so making this involved making a pancake-like batter of wholemeal flour, oat milk and water, and letting it sit for 5 minutes, then adding finely shredded cabbage, carrot, celery leaves, ginger, green beans and a little mustard.

It didn’t taste that great, but was still edible, it probably makes a better snack than it does a meal.

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Filed under Vegan Food