Peas Maker? We got to work with this meat substitute made from yellow peas and broad beans. A super fine product - not salty - that absorbs flavours fantastically. What shall we make with it? It became a vegan rendang with pointed cabbage!
Pease Maker rendang with saved pointed cabbage
Many simmer dishes like rendang are traditionally made from beef. The threaded meat absorbs the flavour of the spices very well. If you braise the meat for a long time, you also get that fine tender texture. So how can we continue to enjoy those flavourful simmer dishes in a sustainable way? That is what I am trying to find out! For instance, I discovered earlier that jackfruit is a very fine meat substitute in rendang. Check out the vegan rendang with jackfruit here. And now I'm getting started with a meat substitute that is new to me: Peas Maker. I've heard a lot of good stories about this, so I'm curious! I had some pointed cabbage left over from a Too Good To Go package. And since the rendang turned out so well with that jackfruit last time, I decided to combine both. And that's how I ended up with the vegan rendang with pointed cabbage. The nice thing about the pointed cabbage is that it keeps a firm bite. The same goes for some other vegetables like broccoli and green cabbage, which, by the way, would also go perfectly with this dish instead of pointed cabbage.
What is Peas Maker?
Peas Maker are small pieces (meat substitute) made from pea and broad bean protein. It is rich in protein and fibre. You can use it in all kinds of recipes such as chicken substitute, but it also works well in salads, soups and pasta. The yellow peas and broad beans used come from Europe, which reduces food miles and CO2 emissions. Peas and beans also have a low carbon footprint, using less water than animal proteins and soya beans. The production process of the pea protein concentrate and broad bean protein concentrate is dry and mechanical, without water, chemicals, pesticides, fertilisers or genetically modified organisms (GMOs). In short, Peas Maker is a sustainable choice on your plate. For now, it is for sale online only.
With this friends link, you will get 5 euros discount on your first order.
A tasty recipe with Peas Maker: vegang rendang with pointed cabbage.
Peas Maker recipe: vegan rendang with pointed cabbage
Kitchenware
- blender/ hand blender/ food processor
- frying pan
- wok
- (saucepan)possibly for rice
- cutting board
- vegetable knife
Ingredients
- 1 pointed cabbage
- 1 packaging Peas Maker
- 2 onions (shredded)
- 6 garlic cloves
- 1 thumb laos
- 1 thumb ginger
- 1 fluorescent turmeric powder
- quarter fluorescent cinnamon
- 1 fluorescent cumin seeds
- 1 chilli pepper or Thai (green) chilli pepper
- 1 tin whole coconut milk (18%)
- 6 jeroek poeroet leaves
- 1 stalk bruised lemongrass
- optional quarter block santen
- optional coconut rind, flat parsley, serve with rice or in a bun
Instructions
Make your own boembou
- In case you are making the paste yourself, it is important to start with this: put the garlic, laos, ginger, turmeric, cinnamon, cumin seeds and chilli in a blender, food processor or hand blender. Use some water and oil if necessary to make sure it becomes a good paste. This time I chose Thai (green) chilli because they are slightly milder than rawit chilli. But both chillies are suitable.
Making vegan rendang
- Heat oil in pan (medium/high heat).
- Fry the chopped onions.
- Fry the paste until you smell the spices (about 1-2 minutes on high heat).
- Add a can of coconut milk (low heat).
- Crush the lemongrass and add.
- Add djeroek poeroet leaves.
- Simmer on a low heat for at least 60 minutes until the rendang is the right thickness. Use the lid of the pan to release more or less water (half on, almost closed, completely closed). If it gets too dry, add a little more water.
- Fifteen minutes before serving: taste the rendang sauce. Is it too spicy? Then add some santen to make the sauce creamier. Note: If you heat santen too hard, it will start to taste like soap. Not spicy enough? Add spices to taste or, if necessary, a small maggi cube.
- Blanch the Peas Maker pieces for about 5 minutes.
- Cut the pointed cabbage into 4 pieces and cut out the hard centre. Then cut thick strips/slices of the pointed cabbage (strips about 1.5 centimetres wide).
- Wok the pointed cabbage until the outside is nicely browned.
- Add the pointed cabbage and Peas Maker pieces to the rendang.
- Serve it with rice or as a topping on a bun. Garnish the rendang with coconut rind and flat parsley and enjoy!
More recipes from thegreenlist.nl
- Looking for a tasty dessert? Then this sticky rice mango is a tip!
- Want to learn more about herbs? Then check out these spice tips!
- An easy vegan curry is also this chickpea curry.
- Tips to save the best messages with Too Good To Go!
Photo credits: thegreenlist.nl.
