Healthy Vegan - Not 'Corned Beef' and Cabbage

Ah loving October so far, the changing colours of the dancing trees, the falling crisp leaves beneath my feet.  I like this weather as long as it stays dry, I  just don't want it to rain and feel like a soggy wet sock.  I am looking forward to wrapping up warm in my snugly jumpers, knitted and crochet scarves and hats, but right now its just blooming beautifully fresh and I am liking it.   

Its been a day of house-cleaning, scrubbing, laundering and vacuum cleaning, but then it was time for a late, late brunch.  
This  Not 'Corned Beef' and Cabbage is adapted from  Caribbean Modern by Shivi Ramoutar,  and made suitable for vegetarians (and vegans if you omit the fried egg).  In place of the thick flakes of corned beef, I had reconstituted soy mince, I think it worked very well.  

 When I placed this plate in front of D I have to say, he didn't think much of it.  The cooked strands of cabbage did not enthuse him either, but once he started tucking in.  I could see that he was in fact really enjoying this dish, I have to say that I enjoyed it too.  It hit the right spot and got me all energised to continue with the reminaing house-work - what a lovely Sunday!   



The fried eggs of course are optional, but perfect for a veggie brunch.  I am sharing this with Simply Eggcellent #8: Anything Goes.
Not 'Corned Beef' and Cabbage
Serve 4
Ingredients
180grams soy mince, reconstituted, set aside to swell.  Then drain removing all the excess liquid.

 4 tablespoons olive oil
2 onions, finely sliced
1/2 white cabbage, finely sliced
1 tablespoon tomato ketchup
1 teaspoon Sriracha sauce
1/2 teaspoon paprika (not smoked)
2 tablespoons coriander chutney (for the recipe please follow this link), plus extra for garnishing
Salt and pepper to taste

Optional: 4 eggs, always free range
Method
Heat the oil in a wide pan add the onions and cook until the onions begin to soften.
Then stir in the cabbage and cook until the cabbage begins to soften, stir in the reconstituted soy mince, ketchup, Sriracha sauce, paprika and coriander chutney. Stir well to combine, put the lid back on and cook for 15 - 20 minutes or until the soy mince is cooked and infused with the spices.   
Serve immediately with plain white Basmati rice and Optional: fried eggs and coriander chutney.
Adapted and made suitable for vegetarians from  Caribbean Modern by Shivi Ramoutar,

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