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Mongolian Vegan Tsuivan

  1. Home
  2. Mongolian Vegan Tsuivan
  • 30
    min
    Prep Time
  • 60
    min
    Cook Time
  • 90
    min
    Ready in

  • per
    Yield
  • 450
    cal
    Calories
    • User Review:
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    • User Rating:
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    Mongolian Vegan Tsuivan

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:dinner
    • Allergens:
    • Seasons:fall,winter
    • Cuisines:
    • Courses:dinner

    Recipe Description

    Mongolian Vegan Tsuivan is a delightful adaptation of the traditional noodle dish, offering a plant-based twist on a comforting classic. This recipe carefully replaces meat with a rich assortment of vegetables and mushrooms, simmered with hand-pulled noodles in a savory broth, to recreate the hearty, fulfilling experience of the original dish. The process involves preparing fresh noodles and a vibrant vegetable stir-fry, combined in a single pot to allow the flavors to meld beautifully. Perfect for a cold evening, this dish is a testament to the versatility of Mongolian cuisine and its capacity for delicious vegan interpretations.

    Ingredients

    • water as needed
    • 1 cup sliced mushrooms
    • 1 cup chopped carrots
    • 1 cup chopped bell peppers
    • 2 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 teaspoon minced garlic
    • Salt and pepper to taste

    Steps:

    1. Mix flour with water to form a dough, knead well and let it rest.
    2. Roll out the dough thinly and cut into strips.
    3. Heat oil in a large pan, add garlic, and sauté until fragrant.
    4. Add mushrooms, carrots, and bell peppers, cooking until they start to soften.
    5. Boil a pot of water, cook the noodle strips until al dente, then drain.
    6. Serve hot with a sprinkle of green onions or sesame seeds if desired.

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