Cabbage when charred and braised so it’s soft and crispy is phenomenal, here we make a simple aromatic chickpea curry and serve it with some crispy cabbage – a beautiful elegant dish that will leave you wanting more cabbage!
½head of a white or savoy cabbage – approx 400g cut into quarters
1x 400g tin chopped tomatoes
1x 400g tin coconut milk
1x 400g tin of chickpeas
1cinnamon quill or ¼ tsp ground cinnamon
¼tspground chilli powder – optional if you prefer less heat
Preheat oven to 200 C fan
Chop the leek into approx 1 inch rounds, give a good rinse and drain well. Drain and rinse the chickpeas
Toss the leeks in a pinch of salt and ½ tbsp of oil. Add to a high sided lasagna dish 30cm x 22cm x 5cm and bake in the oven for 10 minutes.
While the leeks are cooking, Chop the ½ head of cabbage into quarters, removing any blemished outer leaves. In a large flat pan on medium high heat add 1 tbsp of oil, when the pan is hot, add the pieces of cabbage on a flat side, sprinkle with salt. Leave to cook without moving for approx 3-4 mins per side, turning carefully. Add 1 tbsp of tamari and 4 tbsp of water and allow to steam to deglaze and soften the cabbage. We want a nice char on each side and for the cabbage to soften slightly.
Remove the leeks from the oven, add the coconut milk, chopped tomatoes, spices, along with ¾ tsp of salt and mix well. Add the chickpeas. Transfer the cabbage and nestled between the chickpeas to the sauce come halfway up the cabbage. Pop back in the oven for 15 mins, until the sauce is bubbling and the cabbage has crisped up a little. Serve with your favourite wholegrain such as brown rice or quinoa and enjoy!
Mushroom, jackfruit & thyme Bourguignon with cheesy polenta
We serve this rich delicious comforting stew with a quick easy polenta but you can serve it with a baked potato or wholegrain of choice for the perfect comfort food. Great stew for batch cooking and freezing! Enjoy
2tbspgrated plant based cheese of choice – optional
Peel and chop the onions into 8ths. Peel and finely chop the garlic. Slice the mushroom into long thin slices. Drain, rinse and chop the Jackfruit, removing any tough seed pods. Chop the carrot into small diced pieces. Pick the thyme leaves from the stalk and roughly chop.
Heat 1 tbsp of oil in a large heavy non-stick pan over high heat . Add the mushroom and chopped jackfruit and cook for 5 mins stirring occasionally until all nicely browned. Add the 2 tbsp tamari and a pinch of black pepper to the mushroom and jackfruit.
Lower the heat to medium and add the carrots, sliced onions and ½ tsp of salt, and cook covered with a lid for 8-10 mins, adding a few tbsp of water if the veg begins to stick, add the garlic and thyme and cook for another minute. Add the red wine to the pan and increase to a high heat, cook for 3-4 mins until half the wine has evaporated and to deglaze and scrape the base of the pan. Add the tomato paste,chopped tomatoes, veg stock, ½ tsp salt and bring to a boil and simmer for 10 mins until the sauce has nicely thickened. Taste and adjust to your liking we add ½ tbsp maple syrup to balance out the acidity
While the stew is simmering make the polenta according to pack instructions, grate vegan cheese and melt through. Keep covered and warm until ready to serve.
Serve the polenta with the stew and some fresh chopped thyme or parsley or vegan parmesan if you have it. Enjoy!