Vegan San Choy Bow

I created this vegan version after seeing a really nice vibrate similar dish on social media. It’s loaded with fresh ginger, garlic and of course yummy vegan kimchi for a twist.


4 small white mushrooms diced fine

1 tablespoon grated fresh ginger

1 garlic cloves minced

1/2 of green onion sliced thin

1/4 cup of diced red cabbage

2 tablespoons of home-made kimchi

1 red chill

6 triangle size savoury cabbage leaves. Big enough to add a few tablespoons of ingredients and still pick up

1/4 cup dice fine red capsicum

1 tablespoon diced fine cashews

few pieces of fresh mint

2 tablespoons soy sauce

1 tablespoon coconut oil

1 lime wedge cut into quarters


  1. Start by heating a large saucepan on medium heat with coconut oil
  2. Then add your mushrooms and cook for a few minutes until they start to brown
  3. Add your ginger, garlic, soy sauce and green onion
  4. Stir through and cook for 1 minute more
  5. Remove from heat and get ready for assembly
  6. Lay your cabbage leaves on a plate, add red cabbage, kimchi and then top with the mushroom mix
  7. Add your capsicum and cashews
  8. Serve with fresh lime and mint leaves


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