Recipe: Tasty Sweet potato and red cabbage - vegan option

Sweet potato and red cabbage - vegan option. This vegan sweet potato cabbage cashew features everyday ingredients such as carrot, cabbage, sweet potato and tofu for a simple, filling Both options work great and just depend on whether you feel like turning your oven on or not. I tossed the tofu in cornstarch before baking to give it a little extra. Crisp-tender, just-cooked cabbage serves as a warm salad base for seasoned sweet potatoes.

Add mashed sweet potatoes, red chili powder. Quick, easy, nutritious and frugal, this Sweet Potato and Red Lentil Soup is just bursting with flavour from the sweet root vegetables, earthy lentils, chillies and spices - perfect for warming you up on a chilly winter's day. It's also vegan, vegetarian, gluten free and dairy free. You can have Sweet potato and red cabbage - vegan option using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sweet potato and red cabbage - vegan option

1. Prepare 2 of sweet potatoes.
2. Prepare 1 tbsp of + 1 tsp olive oil.
3. Prepare 2 cloves of garlic, peeled and crushed.
4. You need 1 of onion, peeled and finely chopped.
5. Prepare 1/2 of red cabbage, chopped.
6. You need 1/4-1/2 cup of water.
7. Prepare of Generous pinch sea salt.
8. You need of Juice of 1 lemon.
9. You need 1 tsp of raw honey - if vegan, try 2 tsp apple sauce and less lemon.
10. It's 3 cm of chunk fresh ginger, grated.
11. It's of Lots of fresh parsley.

The Best Vegan Cabbage Recipes on Yummly Can You Freeze Sweet Potato + Red Lentil Soup? Red lentils add a good dose of protein and heartiness to soups. Try these other vegan recipes using red lentils.

Sweet potato and red cabbage - vegan option instructions

1. Preheat the oven to 200C. Score the potatoes with a cross. Put on baking tray and bake for 45 minutes - or until a fork goes into them easily..
2. In a pan - with a lid for later - heat the oil on a medium heat. Add the garlic and onions and sauté until the onions are translucent. About 10 mins or so..
3. Add the cabbage, salt and water and the juice of HALF the lemon. Cover and cook for about 35 mins until tender. Add more water if needed..
4. In a small bowl, mix the juice from the other half of the lemon with the honey (or apple sauce) and the ginger..
5. When the cabbage is cooked, take off the heat and stir the lemon/honey/ ginger mix through..
6. To serve: split open the potatoes, spoon the cabbage mix on top and sprinkle generous amount of parsley on the top. Enjoy 😋.

You may find a new favorite for the meal rotation! This Sweet Potato, Red Lentil, & Peanut Stew is inspired by the traditional West-African Peanut Stew, but I've definitely put my own twist on it! If you are a long time supporter of From My Bowl, this recipe will look familiar to you! Atakilt Wat - Ethiopian Cabbage Potato Carrots. Add the carrots, potato and mix well.