vietnameseveganvia groq
Vietnamese Vegan Pilchard-Free Kho
A vegan twist on the traditional Vietnamese kho dish, replacing pilchards with plant-based ingredients.
⏱45 min🍽4 servings📊medium
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Ingredients
- ●2 medium intensely pungent onionsthinly sliced
- ●2 tbsp vietnamese kho saucemake sure it's vegan
- ●1 medium ca (chayote squash)peeled and cubed
- ●2 tbsp to (rice vinegar)for marinating the onions
- ●2 cups vegan stockhomemade or store-bought
- ●3 cloves pungent garlicminced
- ●2 tbsp olive oilfor sautéing
- ●1 tbsp soy sauce (make sure it's vegan)for added depth
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Instructions
- 1
Marinate the sliced onions in rice vinegar for at least 30 minutes.
- 2
Heat olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant.
- 3
Add the marinated onions to the pan and sauté until they start to caramelize.
- 4
Add the cubed chayote squash to the pan and continue to sauté for another 5 minutes.
- 5
Pour in the vegan stock and bring the mixture to a boil.
- 6
Reduce the heat to low and simmer, covered, for 15-20 minutes or until the squash is tender.
- 7
Stir in the kho sauce and soy sauce. Cook for an additional 2-3 minutes.
- 8
Season with salt to taste.
- 9
Serve hot over rice or noodles.
- 10
Garnish with chopped fresh herbs, if desired.