Hello and welcome to our Vegan health site. We will have some great content coming soon but until then heres a vegan recipe to hold you over.
150g black beans, soaked the day before
300g white cabbage finely chopped
3 carrots, finely chopped
2 shallots, chopped
1 clove garlic, crushed
2cm grated fresh ginger
2 tbsp. to s. cornstarch
1/2 liter vegetable stock
2 tbsp. to s. hoisin sauce
a little sugar
4 tsp. to s. soy sauce
1 tsp. to s. oil
Cover the beans fresh water, salt and cook at a rolling boil for 40 minutes (check for doneness, as this varies depending on the dryness of beans).
Heat oil in a wok and fry the chopped shallot with garlic and ginger. Add cabbage and carrots, soy sauce and cook on low heat for fifteen minutes.
Add the drained beans, hoisin sauce, broth, sugar, pepper and possibly a little salt. Simmer for ten minutes more. Then mix the cornstarch with a little water and add to the sauce to thicken. Serve over rice or spring rolls.