Wednesday, 18 January 2012

Tangy Red Cabbage Casserole- vegan or vegetarian

The vegan version has yeast flakes on top (invisible in this pic)

Here's what it looks like with the addition of some melted Cheddar cheese
I had not been feeling well and we missed out on going to the market for some fruit and veg bargains, so by the end of the week there was a distinct lack of anything inspiring in the fridge- or was there? With some things from the store cupboard I managed to transform half a red cabbage , a few potatoes and the end of  a head of celery into something resembling a meal. If you don't like the tanginess, reduce the ume plum dressing and add more smoked paprika. You could also add a spoonful of date syrup/ fruit concentrate.
1/2 -1/3 small- med. red cabbage, chopped finely
185g (dry weight) TVP chunks, soaked until soft
2 sticks of celery, sliced
3 med. potatoes, grated
a little cold-pressed sunflower oil
1/2trsp hing
a dash of soy sauce
1/2 tspm seasalt
2-3 bay leaves
1 tsp coarse black pepper
1 tab paprika
4 tsps sweet smoked paprika
1 dsp dried mixed herbs
2 tsps celery seed
2-3 tabs ume plum seasoning
4 cans chopped tomatoes
250ml (1 cup) water
  • Stir- fry the cabbage and celery in the oil with the hing and soy sauce
  • Add the rest of the ingredients, water last
  • Turn into a large ovenproof dish and bake at 200C for about half an hour. Cover with foil/ a lid if it looks like it is drying out
  • You can top with grated vegetarian Cheddar cheese or yeast flakes (nutritional yeast) for the last 10 minutes.
  • We ate ours unaccompanied, but it would be great with some wholemeal pitta bread or freshly-baked bread rolls






1 comment:

  1. What a awesome recipe...Delicious dear..

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

    ReplyDelete

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