Charred and braised cabbage becomes wonderfully soft yet crispy. In this dish, we pair an aromatic chickpea curry with crispy cabbage, creating a beautiful and elegant meal that will leave you craving more cabbage!
Takes
Serves 4
Ingredients
½head of white or Savoy cabbage(approx. 400g, cut into quarters)
4tbspwater
1tbsptamari
1large leek
1x 400g tin chopped tomatoes
1x 400g tin coconut milk
1x 400g tin chickpeas
2tspcurry powder
½tspground coriander
1cinnamon stick or ¼ tsp ground cinnamon
¼tspground chilli powder(optional, for less heat)
Salt(to taste)
1 ½tbspoil(divided for use)
Instructions
Preheat the oven to 200°C (fan).
Chop the leek into approx. 1-inch rounds. Rinse thoroughly and drain well. Drain and rinse the chickpeas.
Toss the leek rounds with a pinch of salt and ½ tbsp oil. Place in a high-sided lasagna dish (approx. 30cm x 22cm x 5cm) and bake in the oven for 10 minutes.
While the leeks are roasting, chop the ½ head of cabbage into quarters, removing any outer leaves that are blemished. Heat 1 tbsp oil in a large, flat pan over medium-high heat. Once the pan is hot, add the cabbage quarters, cut-side down. Sprinkle with salt and leave to cook without moving for 3-4 minutes per side, turning carefully to achieve a nice char. Add 1 tbsp tamari and 4 tbsp water to the pan, allowing it to steam and deglaze, which will soften the cabbage slightly.
Remove the leeks from the oven. Add the coconut milk, chopped tomatoes, spices, and ¾ tsp salt, and mix well. Stir in the chickpeas. Nestle the cabbage pieces between the chickpeas, ensuring the sauce comes halfway up the cabbage. Return the dish to the oven for 15 minutes, or until the sauce is bubbling and the cabbage has crisped up slightly.
Serve with your favourite whole grain, 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
Takes
Serves 4
Ingredients
200gmushrooms – portobellooyster, chestnut
1x 400g tin of jackfruit
2medium onions – 350g
2clovesGarlic
1medium/large Carrot – 125g
200mlRed wine
4large sprigs of freshThyme
200mlVeg Stock
1x 400g tin of chopped tomatoes
3tbspTomato paste
2tbsptamari
375gpolentaquick cook or instant polenta
1.5litres of boiling water
2tbspgrated plant based cheese of choice – optional
½tbspmaple syrup
Instructions
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!
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