Now, this is a real winter dish and cabbage is the seasonal eat you may want to opt for as it packs a nutritional punch. This recipe is normally neither vegeterian nor vegan, so I modified it to come up with a 100% plant-based option of this home-made hearty and panfresh dish! Hope you’ll like it!

Ingredients for 2

Preparation

Cut cabbage and cubed potatoes
  1. Finely chop onion and garlic and set aside in a small dish.
  2. Cut the cabbages into about 1-2cm pieces or shred, as you prefer. Set aside.
  3. Cube the potatoes and set aside.
  4. Prepare the soy mince as per package instructions and fry with the oil in a pan, adding salt and Tabasco to taste. Fry for about 3-5 minutes.
  5. Add the minced onion and garlic and keep frying.
  6. Roughly chop the chestnuts, or add them whole and fry for 1-2 minutes before delgazing the pan with some white wine.
  7. Add the cut cabbage and the cubed potatoes and fry the mix for a couple of minutes before adding some more white wine and placing a lid onto the pan to allow the vegetable mix to simmer for about 20-30 minutes on a low heat.
  8. Cut or grate the smoked cashew cheese and place into the pan, turning off the heat. Place the lid back on for a couple of minutes allowing the cheese to melt.
  9. Enjoy 🙂 !!

Are you looking for further plant-based inspiration to get you through the vegan challenge this Veganuary? Do you want to be amongst the first to know when we post new plant-based recipes? Please leave us your details below, and we’ll email you as soon as we release a new recipe on our website.

Please follow, like, and share:

Leave a Reply

Your email address will not be published. Required fields are marked *

Sharing is caring